Brewing Steps for High Noon (Amber Harbor Ale )

Recipe by gvsmith17 American Amber Ale Extract 6.00 Gallon Batch 3.00 Gallon Boil 60 Minute Boil Created 12/8/2016 Updated 2/18/2017

	Gather all needed ingredients and read through the brew steps.
	Collect 3.00 gallons of water in your brew kettle and begin heating.
	Bring water to a boil
	Fermentables
	To avoid scorching, remove kettle from heat source
	Add the following fermantables to the kettle: 6.60 lb - Amber Liquid Malt Extract 1.00 lb - Amber Dry Malt Extract
	Return to a boil
	Hops and Kettle Additions
	As soon as you reach a boil, set timer for 60 minutes After 0 minute(s), add 1.00 oz Cluster and boil for 60 Minute(s). After 45 minute(s), add 0.50 oz Perle and boil for 15 Minute(s). After 60 minute(s), add 0.50 oz Perle and boil for 0 Minute(s).
	Cooling
	When the 60 minute boil is complete, cool the wort to 68 F as rapidly as possible. Use a wort chiller or place the kettle in an ice bath.
	While the wort cools, sanitize the fermenting equipment - fermentor, lid or stopper, air lock, funnel, etc. along with the yeast pack and a pair of scissors.
	Pour in the cooled wort into your fermentor. Leave any thick sludge in the bottom of the kettle.
	Add more cold water as needed to bring the volume to 6.00 gallons.
	Using a hydrometer, take a gravity reading from a sample of your wort. This should be close to the estimated O.G. (original gravity) of 1.046.
	Seal the fermentor and aerate the wort. Rock fermentor back and forth for a few minutes or use an aeration stone.
	Yeast
	Add yeast once the temperature of the wort is 78 F or lower. Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermentor.
	Seal the fermentor with stopper or lid. Add water into the sanitized airlock and then insert the airlock into the rubber stopper or lid.
	Fermentation
	Allow beer to ferment at the recommended temp for the recommended number of days.

High Noon (Amber Harbor Ale )

Fermentables

Hops and Kettle Additions

Cooling

Yeast

Fermentation