Ingredients
Malt
- 8 lbs Belgian pilsner (subbed from AG recipe)
- 8oz (226g) US 80L Crystal Malt
- 6oz (170 g) German Munich Malt
- 4oz (113 g) US Victory Malt
- 3oz (85 g) Belgian Biscuit Malt
Hops
- 1/3 oz (8g) Yakima Magnum 15% AA (5 HBU) (bittering hop) @ 60 minutes
- 1/2 oz (14 g) German Hallertau Hersbrucker (flavor hop) @ 15 mins [after research, looks like the Hallertauer at FLHS will suffice]
- 1/4 oz (7g) Willamette (aroma hop) @ 5 mins
Yeast
- 1st choice: Wyeast 1762 Belgian Abbey II
- 2nd choice: Wyeast 1388 Belgian Strong Ale
Mash
- 149 for 90 mins
- 1.25 qts/lb
Style: American Amber Ale
Equipment: 8 gal pot with 5 gal Igloo cooler
Enter these ingredients into BrewTarget. If you have done this correctly, you should have the following numbers:
- OG 1.050
- FG 1.013
- SRM 9
- IBU 21.6
