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As Seen In |
Award-Winning Recipes from the 1995 Maltose Falcons Mayfaire Competition
First Place, Class 11, American Amber Ale"Amby Pamby"by Tom Rowland, Sherman Oaks, CA. For 5 gallons: Grains: 1 lb. 80 L. Crystal malt. 1 lb. "caramel grain" (?). Extracts: 3 lbs. Dry extract. 3 lbs. pale extract syrup. Hops: 2 oz. Cascade, 4.5% A.A., boiled 60 min. 2 oz. Cascade,added at end of boil. 2 oz. Cascade, dry hop. Yeast: Wyeast American Ale, 2nd generation. Water: Arrowhead, amended with 1/2 teaspoon gypsum. Procedure: Partial mash of grains. Total boil time 60 min. Ferment 2 stage at 65 F. O.G. 1.066, F.G. 1.018. Back to The Roost || Brew Recipes || Brews & News |
