Yes, this is my own homebrewed amber ale. It wasn't the best beer
I've ever made, but it did make a nice picture. My sister and I made
it the day after Thanksgiving, 1994. The glass is a Faro "Pertotale"
glass from the F. Boon brewery in Lambeek, Belgium.
If you're interested, here is the recipe.
Malt Bill and Mash
Mash Pale Ale, CaraVienne, and Munich malts for 1 hour at 65C in 3 gallons of
water. Add Chocolate and Crystal 90 malts. Mash-out to 75C and sparge 7
- 7 lbs English Pale Ale Malt
- 0.5 lbs Belgian (DWC) CaraVienne Malt
- 1 lb Belgian Munich Malt
- 0.1 lb Chocolate Malt
- 0.3lb Ireks Crystal 90 Malt
Hops and boil
Total boil time 1:10.
- 2oz Perle pellets (7.5%), 60min
- 1oz Hersbrucker pellets (3.8%), 20 min
- 1oz US Saaz flowers (6.2%), 5 min
- 0.1oz homegrown Cascade flowers, 5 min
Yeast: Yeast Culture Kit Company A01 (American), in 1 pint
starter. Primary fermentation at 18C for 25 days.
Primed with 1/3c table sugar and bottled 12/21/94.
Back to the Beer Page.
Spencer W. Thomas