Rayface Amber Ale (All Grain) 5.25

Rayface Amber Ale
(All Grain) 5.25

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This Homebrew Recipe was added by Marc on March 24, 2002 at 14:28:54:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: Wyeast 1056
Yeast Starter: one liter
Batch Size: 5.25
Original Gravity: 1.064
Final Gravity: 1.012
Alcohol Content: 6.8 %
Total Grains: 12.25
Color: 14
Extract Efficiency: 74 %
Hop IBU's: 44
Boiling Time: 90 min
Primary Fermentation: 7 days at 66
Secondary Fermentation: 2 weeks at 64
Additional Fermentation: 4 oz glucose for bottle conditioning

Grain Bill:

10.5 lbs Thomas Fawcett Optic
.5 toasted Optic (350 degrees for 12 minutes uncrushed)
.75 lbs Fawcett 55 L crystal
.5 lbs Fawcett 90 L crystal

Hop Bill:

0.5 oz Chinook (10.7% AA) - 60 min.
2 oz EKG (5.9% AA) - 15 min.
0.5 oz Chinook - 5 min.
2 oz. Willamette - 2 min.
dry hop in secondary with Willamette pellets in hop bag

Mash Schedule:

2 hours at 150 degrees. Acheived 81% apparent attenuation.

Brewers Notes:

Beautiful dark red hue with a good persistent head. Toasty caramel aroma with a nice floral Willamette nose. Slightly toasted malt flavor is noticeable and the caramel malt flavor is well balanced with the hop bitterness. Medium bodied and very smooth. This was a recreation of a tasty extract and speciality grain amber I made with Muntons amber extract. This all grain version is much better, and is one of the best Ambers I've tasted. With a fruity British ale yeast this would make an excellent strong ESB. You really can't tell it's 6.8% ABV.