Amber Ale

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

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

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 gallons.

Hops and boil

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

Total boil time 1:10. [A glass of homebrew]

Fermentation

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.

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Spencer W. Thomas (spencer@umich.edu)