Our very own Scott had his Amber recipe sampled on the Brulosophy Podcast #151. Check out the recipe and the podcast below!
Nineteen Diggity-Two | Amber Ale
6 gallon batch
Grains:
Mecca Grade Pelton @ 49%,
Mecca Grade Lamonta @ 32%,
Briess c40 @ 4%,
Briess c80 @ 4%,
Mecca grade Vanora @ 6%
Briess Victory @ 2%,
Briess c120 @ 1%,
Briess chocolate malt @ 1.5%.
Hop Schedule:
Magnum – .33 oz @ 60min
Cascade – .50 oz @ 20 min
Centennial – .50 oz @ 20 min
Citra – .50 oz @ 10 min
Cascade – .50 @ 10 min
Centennial – 1 oz @ 2 min
Citra – 1 oz @ 2 min
– total of 35 IBU
Mash at 155F, Target 1.063 OG, 1.014 FG. 26.2 EBC for color.
Use a clean yeast. I prefer to warm ferment with imperial harvest @ 65F for 5 days, Bump to 70f for 2-3 days, cold crash to 33 for a day or so, keg and condition for 5-6 days, tap and drink. Gelatin fine if need be.