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Amber Ale
5 lbs. Light Dry Malt Extract
1 lb. Vienna Malt
1/4 lb. Caramel 60 Malt
1/4 lb. Cara-red Malt
1/4 lb. Melanoidin Malt
1/4 lb. Special B Malt
1/2 tsp. Gypsum
1/4 tsp. Calcium Chloride
1/2 tsp. Chalk
2 tsp. Irish Moss (15 min.)
.5 oz. Cascade Hop Pellets (60 min.) 12.6 IBU
.5 oz. Columbus Hops (30 min.) 9.8 IBU
.5 oz. Columbus Hop Pellets (5 min.) 4.9 IBU
1 oz. Cascade Hop Pellets (Dry Hop) 5.0 IBU
Water to 5 gallons
3/4 cup Corn Sugar for Priming
1 1056 Chico Ale, or #WLP001 California Ale Yeast
Mash grains together at 150 degrees F. in 2 1/2 quarts of water for 45 minutes. Sparge with 3 quarts of water. Use a 60 minute boil, adding hops as indicated above.
SG 1.056 IBU 34.1
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