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Grain bill:
- 16 pounds domestic 2 row
- 1 pound crystal 60L
- 1 pound crystal 80L
- 2 pounds munich

Hop bill:
- 2 oz Chinook, 13.1% alpha acids, 60 minutes
- 2 oz Cascade, 7.6% alpha acids, 30 minutes
- 2 oz Crystal, 3.1% alpha acids, 5 minutes

Yeast: Wyeast 1275, Wyeast 1318 (one per each 5 gallons)

Primary: 10 days
Secondary: 10 days

Notes: Mashed in using 25 quarts, strike temperature 149°, mashed for 60 minutes, heated 11 gallons water to 170° for sparging, sparged for 1 hr, yield 13 gallons, boiled for 60 minutes and added irish moss as clarifying agent, 10 gallons remain after boil. OG = 1.050. FG = 1.008, ABV = 5.7% for Wyeast 1275; FG = 1.003, ABV = 6.3% for Wyeast 1318.

This particular amber ale is one of my signature beers. I actually found the original recipe on another web site several years ago, but I modified it pretty heavily. The grain was slightly changed, the hops were heavily changed, and even then I continued to experiment with different amounts of grain, hops, and I have tried more than 5 yeast strains before finding the perfect flavor. Just about everybody who tried it loved it.


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Introduction
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Size: 1563K



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Ingredients
Run time: 3:44
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Cleaning & sanitizing
Run time: 3:09
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Mash tun and kettles
Run time: 2:10
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Strike water and measuring
Run time: 2:40
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Strike water temperature
Run time: 0:35
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Insulating the mash tun
Run time: 0:56
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Completed mash tun
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Pre-heating mash tun
Run time: 0:42
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Mashing in (dough in)
Run time: 0:57
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Setting mash temperature
Run time: 1:15
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Grist and water ready to mash
Run time: 0:41
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Mashing temperature ranges
Run time: 2:48
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Heating the sparge water
Run time: 2:45
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Completed mashing process
Run time: 1:37
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Starting to sparge
Run time: 2:53
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Vorlauf (recirculation)
Run time: 1:09
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Start of full sparge runoff
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Filling kettles with mash water
Run time: 1:19
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Finished sparging
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Hot break (start of boil)
Run time: 1:58
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Finings and bittering hops
Run time: 3:06
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Flavoring hops
Run time: 3:17
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Aroma hops
Run time: 3:10
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Cooling wort and final temperature
Run time: 3:03
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