Batch 183, Amber Ale

I haven't brewed yet this year, so this is a start on getting caught up. Just a basic pale ale.

10 gallon batch.

20 lb 2-row
2 lb Crystal 60
1.5 lb white wheat

Mash at 154F. Actually hit 155F, temp dropped to 150F by the end. No big deal there.

1.5 oz Magnum @ 60 min
2.5 oz Cascade @ 5 min

90 minute boil, Irish Moss at 15 min.

I used 3 new packages of Wyeast London Ale III, fermenting at 66F.

OG: 1.050, 1.054 actual
FG: 1.014
IBU: 35
SRM: 9
ABV: 4.9%

April 20, 2016, kegged, harvested yeast. Lots of nice yeast. After seeing this in the hydrometer, I'm calling this an amber, it's much to dark to be a pale ale.