Jamil's Amber

I know that it has been forever since I posted, but that is due to the fact that it has been forever since I brewed. Work has been a bit hectic, and blah, blah, blah. Anyway, I have beer fermenting right now, and with only a 4 hour lag time too. Yeah! This beer is from Jamil's book, with only a few changes, that were all made to accommodate the availability of ingredients. ie. the fact that pale chocolate malt is next to impossible to find in Utah. The actual recipe used is here.

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
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69.1 7.00 lbs. Muntons DME - Light England 1.046 5
9.9 1.00 lbs. Munich Malt Belgium 1.038 8
9.9 1.00 lbs. Crystal 40L America 1.034 40
4.9 0.50 lbs. Crystal 120L America 1.033 120
4.9 0.50 lbs. Victory Malt America 1.034 25
1.2 0.13 lbs. Special B Malt Belgian 1.030 120

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. millenium Pellet 15.00 58.0 60 min.
1.00 oz. Cascade Pellet 6.30 4.9 10 min.
1.00 oz. Centennial Pellet 9.10 7.0 10 min.
1.00 oz. Cascade Pellet 6.30 0.0 0 min.
1.00 oz. Centennial Pellet 9.10 0.0 0 min.


Extras
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Irish Moss

Yeast
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White Labs WLP001 California Ale

Fermented at 68 degrees. I tried using a normal airlock at the beginning, but the fermentation blew it off, and I ended up having it sit open for about a half a day. Hopefully there were no infections, but we will see.