'Insquired' Amber Ale - Revised
Posted: Tuesday Jan 17, 2006 9:12 am
Recipe from some bloke from another forum, not my recipe! 
James Squires Amber Ale Clone - 20 litres
Ingredients
* 1.7kg Morgans Amber Ale
* White Labs British Ale yeast
* 1.5 kg pale malt
* 250g Carapils
* 150g Dark crystal
* 300g dextrose
* 50g Willamette pellets
Method
Mash pale malt with the Carapils and 150g Crystal in 3L:1kg water at about 66*C for approx 30min drain and rinse. Add to pot with kit, & dextrose, boil for one hour, adding 30g Willamette at 30 mins, and 20g Willamette at 10 mins. Cool in pot or use a wort chiller. Top up fermenter to 20 litres using cold water from fridge.
Half an Irish moss tablet in the boil
Yeast pitched at 20c
Fermentation temperature 19*C. Five days primary. Seven days secondary.
Bulk prime with 140g dextrose.
James Squires Amber Ale Clone - 20 litres
Ingredients
* 1.7kg Morgans Amber Ale
* White Labs British Ale yeast
* 1.5 kg pale malt
* 250g Carapils
* 150g Dark crystal
* 300g dextrose
* 50g Willamette pellets
Method
Mash pale malt with the Carapils and 150g Crystal in 3L:1kg water at about 66*C for approx 30min drain and rinse. Add to pot with kit, & dextrose, boil for one hour, adding 30g Willamette at 30 mins, and 20g Willamette at 10 mins. Cool in pot or use a wort chiller. Top up fermenter to 20 litres using cold water from fridge.
Half an Irish moss tablet in the boil
Yeast pitched at 20c
Fermentation temperature 19*C. Five days primary. Seven days secondary.
Bulk prime with 140g dextrose.
