RyChannel YouTube Amber Ale

Brewer: Ryan Patrick Murphy
Batch Size: 5.00 gal	Style: American Amber Ale (10B)
Boil Size: 5.71 gal	Style Guide: BJCP 2008
Color: 11.7 SRM	Equipment: My Equipment
Bitterness: 34.3 IBUs	Boil Time: 60 min
Est OG: 1.051 (12.7° P)	Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.014 SG (3.5° P)	Fermentation: My Aging Profile
ABV: 5.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
3 lbs	Maris Otter (Crisp) (4.0 SRM)	Grain	1
4.00 oz	Caramunich III (Weyermann) (71.0 SRM)	Grain	2
4.00 oz	Crystal Dark - 77L (Crisp) (75.0 SRM)	Grain	3
1 lbs	Amber Dry Extract [Boil] (10.2 SRM)	Dry Extract	4
3 lbs 4.80 oz	Amber Liquid Extract [Boil] (12.8 SRM)	Extract	5
0.50 oz	Amarillo [8.2%] - Boil 60 min	Hops	6
0.50 oz	Amarillo [8.2%] - Boil 20 min	Hops	7
1.00 oz	German Tettnang [2.4%] - Boil 10 min	Hops	8
1.00 oz	Czech Saaz [3.6%] - Boil 5 min	Hops	9
1.00 oz	German Tettnang [2.4%] - Boil 5 min	Hops	10
1.0 pkgs	London Ale III (Wyeast Labs #1318)	Yeast	11

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