Rust Bucket Amber Ale - mk.2 Brew Session

************************ Brew Day: ******** Note: Used Crystal 77 instead of Cyrstal 70. Strike temp: 162 F Mash temp: 152 F Mash time: 60 min Hit mash with heat every 15 min for 30 seconds. 5.5g Brewer's Gold (add @ start of boil) 5.5g E.K. Golding (add @ 15 min remaining) pinch of Irish moss (add @ 10 min remaining) 5.5g Willamette (add @ 5 min remaining) O.G. = 1.050 pH = 5.0 1 tsp Safale-05 dry yeast. Note: Perfect liquid amounts. Filled 1 gal in the fermenter, plus a little extra for measuring gravity, with the remaining liquid containing trub. O.G. lower than predicted by Brewgr, likely due to limitations of equipment. Color ended up being very rusty, almost half way between an IPA and a Brown. Might look into changing grain bill to alter color slightly to get more of a red hue. ************************ Fermentation: *********** Left in 1 gallon carboy at room temperature in a dark closet Fermented for 1 week (1gal batches tend to finish fermenting faster with this yeast) F.G. = 1.012 ABV ~ 5.0 % ************************ Bottling: ******* Bottled 9 12oz bottles and 1 6oz bottle Primed with ~0.8tsp of granulated sugar ************************ Notes: ****** Strong caramel flavor, not much aroma. Plan on using this as a base for a pumpkin ale with roast pumpkin, spices, and prime with light brown sugar.