American Amber

Brewer: Tim M. Lael
Batch Size: 6.00 gal	Style: American Amber Ale ( 6B)
Boil Size: 7.77 gal	Style Guide: BJCP 1999
Color: 15.7 SRM	Equipment: My All Grain
Bitterness: 37.2 IBUs	Boil Time: 60 min
Est OG: 1.051 (12.7° P)	Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.013 SG (3.4° P)	Fermentation: Ale, Three Stage
ABV: 5.0%	Taste Rating: 0.0

Ingredients
Amount	Name	Type	#
4.00 gal	Belleville Water (Strike)	Water	1
3.00 gal	Belleville Water (Sparge)	Water	2
1.40 gal	Distilled Water (Strike)	Water	3
1.00 gal	Distilled Water (Sparge)	Water	4
3.70 ml	Phosphoric Acid 50% (Mash 0 min)	Misc	5
2.70 ml	Phosphoric Acid 50% (Mash 60 min)	Misc	6
2.20 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	7
1.60 g	Gypsum (Calcium Sulfate) (Mash 0 min)	Misc	8
0.50 g	Calcium Chloride (Mash 60 min)	Misc	9
0.40 g	Calcium Chloride (Mash 0 min)	Misc	10
6 lbs	Pale Malt - 2 Row (Cargill) (2.0 SRM)	Grain	11
3 lbs	Pilsen (Dingemans) (1.6 SRM)	Grain	12
1 lbs	Aromatic Malt (Dingemans) (19.0 SRM)	Grain	13
1 lbs	Melanoidin (Weyermann) (30.0 SRM)	Grain	14
12.00 oz	Special B Malt (180.0 SRM)	Grain	15
1.00 oz	Northern Brewer [9.4%] - Boil 45 min	Hops	16
1.00 oz	Amarillo Gold [9.3%] - Boil 10 min	Hops	17
1.00 oz	Amarillo Gold [9.3%] - Boil 0 min	Hops	18
1.0 pkgs	California Ale (White Labs #WLP001)	Yeast	19
1.00 oz	Amarillo Gold [9.3%] - Dry Hop 14 days	Hops	20
1.00 oz	Zythos [10.9%] - Dry Hop 14 days	Hops	21

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