North Cro American Amber Ale #2

Modified recipe from Gordon Strong's "Modern Homebrew Recipes."

DAY BEFORE
Prepare brewing water. 8.4 gal filtered tap water is added to mash tun. Measure pH.

Initial Raw Water pH: ______

pH should be between 7.1 - 7.3. Add 1.5 ml 85% phosphoric acid, mix well, then measure.

Water pH after adding 1.5 ml acid: ____

Add water salts. Measure pH again.

Water pH after adding salts: 5.9

Adjust pH by adding acid if necessary.

pH adjustment after adding additional acid: _______
(If necessary)

B R E W D A Y!

MASH-IN
Assure water temperature is 159 deg F. Assure recirculation setup is complete. Temp will drop 3 deg F.

Start up recirculation at a slow rate. Make sure water is flowing, but slowly.

Crushed grain (minus the dark grains designated as "late addition") is now mixed with 8.4 gallons 159 degrees F brewing water. Stir and allow to settle for 5 minutes, temp will stabilize at 156 deg F.

SACCHARIFICATION
(During this step, set up the chiller/recirculation system)

Hold recirculating mash at 156 deg F. After 10 minutes, check pH. It should read 5.43. Adjust if necessary (turned out to be not needed).

When nearing the end of the mash (around 50 min), check gravity with refractometer. Pre-boil gravity should be 1.031. If it's below that, continue mashing and checking until it reaches target.

Continue mashing for remainder of 60 minutes time, longer if necessary.

VORLAUF
Ramp temp up to 168 deg F. During this time, add the dark grains (as indicated in the recipe) to the mash. Allow to recirculate for 15 minutes.

MASH-OUT
Slow down recirculation, and maintain mash temp at 168 deg F for 5 minutes.

DRAINING GRAINS
Remove the mash recirculation pipe. Pick up and support the grain basket by hanging it on the kettle. Allow to drain, then remove and set aside.

Remove Direct Deposit connection, then connect hose from return side of 3-way valve to whirlpool connection. BE SURE WHIRLPOOL G2 VALVE IS CLOSED FIRST!

BOIL
Add the FWH (first wort hops) to the liquid in the hop bag. Tie the bag to the keg handle.

Ramp up to the boil with heat set at 100%. Heater is on, but the pump is NOT. When boil is imminent, set heater power to 65-70%, to allow a gentle, rolling boil.

Monitor boil. Bump it up to a vigorous, but not overly so, boil.

WHIRLPOOL
With water hose and outlet hose in place, but hose is not turned on, start the whirlpool recirculation. Allow hot wort to recirculate for 10 minutes, then turn on water hose. Adjust flow. When water temp is around 175 degrees, shut off water. Residual cooling will take place. When water temp cools to 160-165, this is where you need to be.

Add Whirlpool hops as appropriate. Allow to whirlpool for 15 minutes.

REGULAR CHILLING
Turn water on allow wort to chill to the lowest temperature it can. If more chilling is needed, use ice water pump.

TO FERMENTER...