Drunk Monk Amber Ale NHC 2004

Joe Formanek

American Amber

 for 5 U.S. gal (19 L)

Ingredients

            8.0       lb (3.63 kg) Crisp Maris Otter malt

            0.75     lb (340 g) DMC caramel Munich malt

            0.75     lb (340 g) DMC caramel Vienna malt

            0.5       lb (227 g) DMC dextrin malt

            0.5       lb (227 g) SMC special pale malt

            0.5       lb (227 g) MCW wheat malt

            0.5       lb (227 g) DMC biscuit malt

            0.5       lb (227 g) DMC aromatic malt

            1.0       oz (28 g) DMC Special B malt

            0.5       oz (14 g) Centennial whole hops, 10.1% alpha acid (60 min)

            0.5       oz (14 g) Centennial whole hops, 10.1% alpha acid (10 min)

            1.0       oz (28 g) Willamette whole hops, 4.5% alpha acid (10 min)

            1.0       oz (28 g) homegrown whole hops, (10 min)

            1.0       oz (28 g) Centennial whole hops, 10.1% alpha acid (dry)

            1.0       oz (28 g) Willamette whole hops, 4.5% alpha acid (dry)

                        WLP 002 English ale yeast, 1 L starter

            0.33     cup corn sugar, to prime (78 mL)

                        Irish moss to clarify

Brewers Specifics

            •          Original specific gravity: 1.060

            •          Final specific gravity: 1.017

            •          Boiling time: 75 min.

            •          Primary fermentation: 4 days at 68° F (20° C) in glass

            •          Secondary fermentation: 10 days at 68° F (20° C) in glass

Directions

Mash grains at 155° (68° C) and hold for 60 minutes. Raise to 170° F (77° C) and hold 10 minutes.

Judges’ Comments

“Nice hop to malt balance, but pushing to the malty side. Malt character lingers. Enjoyable beer.”

“Very tasty session amber with very good balance. Very nice middle malt tones and modest hop flavor. Very good effort.”