American Amber Ale: Brew Day – March 9, 2006
Procedure:
· Steeped grain for ~20 while water came up to 170 degrees F.
· Added Cascade hops* at 5 min
· Added Willamette hops at 55 min
· Vigorously agitated 2 gal of cold water in primary fermenter
· Strained wort into fermenter and then topped off to 5 gal. Extra water was added from the sink faucet at about four feet. This significantly aerated the wort.
· Original Gravity: 1.036
* I accidentally swapped my bittering and finishing hops. I am considering dry hopping with ½ oz of cascade in the secondary. The brew community reports that this will still turn out great.
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