Bannockburn Amber Ale
5 gallons, all-grain; OG = 1.065 FG = 1.016; IBUs = 40
- 1 tsp. gypsum
- 7 lbs. two-row pale malt
- 1 lb. crystal malt (60° Lovibond)
- 3 oz. chocolate malt
- 1 lb. old-fashioned oatmeal
- 1 lb. golden brown sugar
- 9 AAU Northern Brewer hop pellets (1 oz. of 9% alpha acid)
- 1/2 tsp. Irish moss
- Scottish Ale yeast (Brewer’s Resource CL-200)
- 3/4 cup priming sugar
Step by Step:
Add 1/2 tsp. gypsum to 12 quarts of water and heat to 130° F. Stir in crushed grains and oatmeal. Adjust temperature to 120° F and hold for 30 minutes. Raise temperature to 135° F and hold for 15 min. Raise temperature to 152° F and hold for 90 min. or until conversion is complete. Raise temperature to 175° F and hold for five min. Sparge grain with 5 gallons of water with 1/2 teaspoon gypsum added and heated to 160° F.
Bring to a boil and add brown sugar and hops and boil for 45 min. Add 1/2 tsp. Irish moss and boil for 15 more min. Remove from heat, cover and let sit for 20 min. Chill and strain wort into a carboy, add yeast starter and attach airlock. Ferment until complete. Prime and age for 4 to 6 weeks.