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: 3/8/14

I lost my notes so I’m not entirely sure of the quantities. I know I adjusted the chocolate/45/Munich to lighten up the beer. The idea was to pull those grains before the steep time of 45 minutes complete. I’m guessing I pulled the grains after 15 minutes. This ended up cooling over night covered before putting into the jug for fermenting. I pitched the yeast nutrient on top of the brew at the end after pitching the yeast in the brew. This seemed to cruise the fermenting. Bottled yesterday(3/29/14). Seems the first batch’s fermentation was stalled, and just started back up the past week so it’s still going. I’m very excited to give these amber ales a try. Though they looked very dark during the fermentation in the jugs it definitely seems to have the right color when bottling the brew.