Batch 15, A Basic Amber Ale

Batch #15, April 25, 2005, a new recipe for an amber ale, based on a recipe for Alaska Amber.

Malt extract:
6 1/2 pounds gold extract (bulk)

Malted grain:
1 pound 2-row pale malt
1/2 pound crystal malt 40L
1/2 pount crystal malt 60L


Hops:

1 oz Cascade	60 min
1 oz Mt. Hood	15 min

Yeast:
Wyeast 1056, American ale yeast, extracted from batch #14.

OG: 1.046
FG: 1.008

Kegged: May 10, 2005