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prev next#9:  First All-grain Ale (Amber Ale)
Chris Swingley Michael Marchetti 
7-Jul-1991

Recipe (for 5 gallons final volume)

5.0	pounds		Klages Malt
2.0	pounds		Vienna Malt
0.75	pounds		Dextrine Malt
0.75	pounds		Crystal Malt, 80L
1.0	ounces		Northern Brewer pellet hops, % AA (60 minutes)
0.25	ounces		Hallertauer pellet hops, % AA (60 minutes)
1.0	ounces		Northern Brewer pellet hops, % AA (15 minutes)
1.0	ounces		Hallertauer pellet hops, % AA (1 minutes)
1.0	ounces		Northern Brewer pellet hops, % AA (dry hopped in secondary)

• Wyeast #1056 (Chico Ale Yeast), pitched at 76°F
• Starter: 1 quart water, 6 T cup DME, pitched at 76 F

Water

• Davis City water

Mash

• 8.0 quarts water @ 130°F, grist ratio of 1.0 quarts:pound @ 125°F (Held 30 minutes)
• Heated, grist ratio of 1.0 quarts:pound @ 156°F (Held 60 minutes)

Sparge

• 5.0 gallons water @ 180°F, drain

Boil

• Boiled 5.0 gallons for 60 minutes to yield 4.5 gallons wort

Fermentation

• Primary: plastic, 2 days, 80°F, Added cold water to fill fermenter
• Secondary: glass, 6 days, 80°F

Packaging

• Bottled with 0.75 cups dextrose

Properties

Starting Gravity: 1.025	Final Gravity: 1.006
Original Extract: 6.3°plato	Apparent Extract: 1.54°plato
	Real Extract: 2.42°plato
Alcohol: 2.5% by volume	(2.0% by weight)
Apparent Attenuation: 75.6%	Mash Efficiency: 44%
Bitterness: 66 IBU	Color: 9 SRM
BU:SG: 2.64	BV: 5.59