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prev next#2:  John Bull Amber Kit (Amber Ale)
Chris Swingley Michael Marchetti 
16-Nov-1990

Recipe (for 5 gallons final volume)

3.3	pounds		John Bull Hopped Amber Malt Extract
1.0	pounds		Australian Dried Light Malt Extract

• Redstar dried active beer yeast, pitched at 80°F

Water

• Davis City water

Mash

Sparge

Boil

• Boiled 1.5 gallons for 10 minutes to yield 1.0 gallons wort

Fermentation

• Primary: plastic, 2 days, 80°F, Added cold water to fill fermentor
• Secondary: glass, 7 days, 80°F

Packaging

• Bottled with 1.5 cups dextrose

Properties

Starting Gravity: 1.033	Final Gravity: 1.010
Original Extract: 8.3°plato	Apparent Extract: 2.56°plato
	Real Extract: 3.63°plato
Alcohol: 3.0% by volume	(2.4% by weight)
Apparent Attenuation: 69.1%	Mash Efficiency:
Bitterness: 25 IBU	Color: 10 SRM
BU:SG: 0.76	BV: 1.41