Amber ale is another under appreciated and out of fashion style that I like. Problem is there are not too many out there these days. I’m attempting the late hopping technique again which I haven’t really have had much success with as far as having a really in your face aroma. In my opinion I really think the aroma gets blown off during fermentation.

11 gallons

Estimated OG: 1.054
Estimated FG: 1.011
Estimated Color: 11.6 SRM
Estimated IBU: 18.4 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 5.6%

Grain
17 lbs Pale Two Row (2 SRM) 68.3%
3 lbs 12 oz Munich Malt (10 SRM) 15.1%
3 lbs White Wheat (2.4 SRM) 12.1%
13 oz  Caramel 60 (60 SRM) 3.3%
5 oz Chocolate Malt (350 SRM) 1.2%

Schedule
60 minute Boil
84.00g Cascade [6.6%] – 10 min 11.9 IBUs
84.00g Cascade [6.6%] – 5 min 6.5 IBUs

Whirfloc or Irish Moss 20 min
2tsp yeast nutrient 15 min

Mash and Sparge
100% Ventura (high bicarbonates and sulfates)
5g Calcium Chloride added to mash water
5ml lactic acid added to mash water
3g Calcium Chloride added to sparge water
3ml lactic acid sparge water
Mash in 9.5 gallons water 159F and let stabilize to 150F for 60 min
Mashout 170F
Batch sparge 6.6 gallons cold

Yeast
WLP 007 Dry English Ale

Fermentation
Ferment until done 69F
Cold crash one day
Add gelatin and rack to keg and carbonate using your preferred method