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 Brewer's Gold (add @ flameout) Steep for 10 min after flameout before cooling quickly O.G. = 1.050 pH = 5.0 1 tsp Safale-05 dry yeast. Note: Low on liquid, had to add a cup of water to the fermenter. While cleaning up, there was a LOT of liquid left in the grain that could very easily have been drained into the wort prior to boiling. Would almost certainly have made the difference. Slightly darker ruddy color than last time. Very strong caramel flavor, pleasant hoppy aroma, not much bitterness. Flameout addition seemed to do the trick for the aroma that was missing from the last brew. pH = ? (forgot to record) O.G. = 1.053 ************************ Fermentation: *********** Allowed to ferment at room temp (72F) for 1 week. Trub settled well thanks to Irish Moss. F.G. = 1.015 ABV = 5% Could probably have sat for another couple of days and it would have lowered the FG, but it was acceptable. ********************** Bottling: ****** Bottled 9 12oz beers and 1 6oz beer. Primed with 0.8tsp of light brown sugar each. Light brown sugar should give the beer a stronger caramel flavor, which is ideal for the pumpkin ale I intend to brew next. Slightly more floral aroma, with spicy finish. Looking forward to drinking this in two weeks.