Decided to try and make an amber ale, well ok, it was suggested.

Ingredients:

• 2 Cups 2-Row
• 1 Cup Crisp Brown
• 1/4 Cup Crisp Chocolate
• 1/4 Cup Crisp Crystal 45
• 1/4 Cup CaraMunich I
• 3 Tsp of hops
• 5.5 Quarts of Water
• Pinch of Irish moss.
• Lallemand Munich Ale Yeast

Brewed: 3/28/14

I steeped all of the above grains at 145 degrees for 1 hour, raised temp to 170 and removed grains. Added 1 Tsp of hops when the water started boiling. After 30 minutes added 2 Tsp of hops and a Pinch of Irish moss for 15 minutes. For the yeast I put it in 100ml of water and I also added yeast nutrient(recommended amount). I don’t think that’s what I was suppose to add it too. But oh well. After putting it into the fermenting jug, it doesn’t seem so amber as it seems porter/stout colored. For brown ale v2, I’ll take out the specialty grains out earlier, hopefully I can start that soon.