Amber Ale

I bought the ingredients for an Amber Ale back when it was 100 degrees every day. So, a while ago. I haven't brewed a whole lot lately. I guess there is always something going on. I've had to purchase more yeast since the first purchase of yeast actually got too old. It been so long I don't even know what the grain bill was. I've just got a bag a grain. I do remember getting inspiration from the Brewing Classic Styles on the shelf. I also remember we didn't have the hops we wanted. So, I grabbed some substitutes. Below is the best guess I have for the gain bill and hops.

8lbs 2row
1.25lbs Munich
1lb C40
0.5lb Victory
2oz Pale Chocolate (200L)

0.5oz German Magnum 12.4% 60min
0.5oz German Magnum 12.4% 15min
1oz German Northern Brewer 9.6% 1min

And that takes us to the yeast. For the yeast I chose the steam yeast. I made a starter over a week ago. Then I put it into the fridge until now. I guess we'll see if that matters at all. I just pulled it out of the fridge and decanted the beer on top and swirled up the rest. It's right now next to me, warming up.


WLP810 - Dec 31 2015 - Lot 1019471
WLP810 - Oct 3 2015 - Lot 1016663

That last date it right. Sue me! Also, we are using Crystal Geyser water.

12:50 - I've got ice and water. I've boiled the O2 stone. I've calibrated the thermometer and the hydrometer. I think we are ready to begin. It's been a long time since I've brewed. I hope I remember.

1:37 - Had some problems with the mill. It wouldn't move any grain through. I think I need to take it apart later and figure out what is going on. Going to dough in now.

3:49 - Well into the boil now. Pre-boil gravity was 1.040. A little lower than I had planned. So I held off on the bittering hops a little. Other than that things seem to be going well.

5:40 - All done. OG is 1.050. It tastes bitter. So I think I screwed that up. I also managed to keg the Jacob split batch. It is cooling and carbing now.