#63 - Winsdor Amber Ale
Started batch in the evening on Apr. 18, 2011:
Recipe:
- 3.3 Lb Northwestern Amber malt extract
- 3.0 lb Munton's Plain Amber extraxt
- 1.5 oz hop pellets - bitterness (Warrior, 17% alpha) 60 min. (Next time use half of that)
- 1.0 oz hop pellets - finishing (Tettnang, 4.5000% alpha) 20 min/li>
- 1 tbs Irish Moss, last 15 min
- 1.0 oz hop pellets - aroma (Tettnang, 4.5% alpha) less then 5 min
- 1.0 lb Crystal malt, (10 Lovibond)
- Winsdor dry yeast ( ale type)
- Specific gravity 1,054
Procedure:
- Apr 18, 2011 - Cooled to 75F and pitched dehydrated per instruction Winsdor yeast.
Progress log:
- Apr 19, 2011 - Fermentation visible every 10 sec. in the morning, every 1 sec in the afternoon.
- Apr 20, 2011 - Fermentation 2 times/sec in the morning, every >10 sec the afternoon.
- Apr 21, 2011 - Fermentation practically done in the morning. Racked to secondary in the afternoon at specific gravity 1,020.
- Apr 28, 2011 - Kegged at specific gravity 1,018.
Evaluation:
- Apr 28, 2011 taste at kegging: very good not to bitter
- May 4, 2011 taste very good as the carbonation.
- May 15, 2011 Could be less bitter.
- May 17, 2011 Gone: Could be less bitter.