#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.
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