Leger's Luscious Amber (Scratch copy)

LEGER'S LUCIOUS PORTER
brewed by Kris Leger

The is a recipe adapted from a 5 gallon batch recipe from the Brew Your Own publication "30 Great Beer Styles" by Jamil Zainasheff. The style is the BJCP style 19 A, American Amber Ale.

This batch requires an initial 3.00 gallons of water, from your local source. A 1/2 Campden tablet (to remove chlorine) needs to added as the water is filling your pot, along with the addition of 0.25 oz of gypsum and 0.5 oz Calcium Chloride (Jim Boudreaux will provide the water salts and the Campden tablet, carefully measured out.

Add the water salts (and stir thoroughly), then add the malt extract as the pot is heating up, making sure you are stirring until all the extract is mixed in.

Add the steeing grains now (in nylon small bags, (provided by Jim Boudreaux). Allow water temperature to heat up to 175° F. THEN SHUT OFF HEAT AND REMOVE POT FROM THE BURNER. Allow the grain bags to sit in the liquid in the pot for 15 minutes.

After the 15 minute steep, REMOVE THE GRAINS FROM THE POT, Add the boiling hops now (0.25 oz in a hop bag). NOW, put pot back on the heat, and while stirring every so often, it will ramp up to a boil. when temperature reaches the boil, maintain a full boil, but a moderate one.

At 20 minutes before the end of the boil, add the 0.5 oz of Citra hops (in a hop bag).

A 25% reduction in volume is expected to occur with the one hour boil. This is why 3 gallons is the initial volume of water.

A 5 gallon pot is ideal, stainless steel is best. There will be plenty of room in the pot to prevent boil-overs when using the 5 gallon pot.

After the one-hour boil, chill the wort and continue the process of getting the wort into the sanitized Mr. Beer fermenter.

More information will be forthcoming...