Amber Ale/Bitter
                       Malt Extract Recipe

                          James Perkins
                            6/16/2001

Allan came over, we sampled an American Pale Ale and a British Ale,
and decided to try for a coppery-colored hoppy carmely strong bitter
(American Amber Ale style).  We wanted a crisper, drier taste so we
chose the American Ale Yeast. We made enough so that he could fill up a
case of bottles and I got 5 gallons of my own -- but I had to add enough
water to bring us down close to the style guideline and we overshot it.
Doug at Main Street Brewing, http://www.mainbrew.com, helped come up
with a recipe.

NOTE: Makes 8.6 gallons

Ingredients:

    14# Amber Malt Extract

    24 oz. Crystal Malt 80L
    12 oz. Crystal Malt 120L

    3 oz. Phoenix Hops (gift of Widmer brewery to Oregon Brew Crew, thank you!)
    2 oz. Fuggles Hops

    3/4 cup corn sugar for bottling

    Enough water for 8.6 gal.

    Wyeast 1056 American Ale Liquid Yeast

Hopping Schedule:
    2.0 oz. Phoenix  for entire 60 min of boil
    1.0 oz. Goldings for last   15 min
    1.0 oz. Phoenix  for last   10 min
    0.5 oz. Goldings for last    2 min
    0.5 oz. Goldings "dry" in sock when secondary fermentation begins

6/16/01 brewed. Turned the heat down at 190°F and let it
        linger there 10 min. to make sure I get a good full
        extraction.

6/17/01 pitched yeast. O.G. 1.060 (a bit high for the style...)

6/24/01 racked to secondary with dry hops.

7/4/01 Bottled. F.G. 1.008. 87% Attenuation!