Preparation
Bag malt and add to 2 gallons cold water. bring to 170 and hold 30 minutes.remove grain and boil. Add LME, DME, corn sugar and hallertau. split the hallertau 1/2 oz full boil,1/2 oz @30 minutes in nylon bags. At 50 minutes add Irish Moss( this helps to clarify, my well water is tasty but hard) and 1/2 oz Saaz. Cool add water to 5 gallons+ - pitch yeast at 80 degrees and ferment in primary at 65-70 until airlock slows to one bubble every 20-30 seconds. Rack to carboy and cover to keep light out. Ferment 9 days.Fine with 1 package Knox gelatin 3 days before bottling. To bottle make a tea out of the remaining 1/2 oz Saaz pellets you have saved in your fridge. I find a coffee press and 3 cups boiling water works well. Steep hops 10 minutes and strain to pan and add priming sugar. Boil 5 minutes. pour in bottling bucket and rack beer onto it. Rest 30 minutes and bottle. Condition in bottle 2 weeks.
Specifics
| Style | Amber |
| Recipe Type | Extract |
| Batch Size | 5 gallons |
| Original Gravity | 1.044 |
| Final Gravity | 1.011 |
| Boiling Time | 60 minutes |
| Primary Fermentation | plastic, 4 days |
| Secondary Fermentation | Glass, 7 days |
| Other Specifics | Alcohol about 4% Irish Moss and fining are to deal with the minerals in my particular water which is hard to clear for some reason. These remove 99% of the sediment. I used the champagne yeast because I had one at home and my supplier is a 60 mile drive. |
Comments
smooth blend of flavors without overwhelming hoppiness. Color is a light copper, hops at priming lend to the aroma.