First Beer of our Own: Dirty Lizard Amber Ale


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Posted by Brian

Thursday, January 1st, 2009

Last Update: July 29, 2011




So for our first beer, my brother and I took a recipe for an Alaskan Amber Clone and modified it. Here’s our best guess as to our modifications, since we unfortunately lost our original recipe:

7 Lb. Gold Malt Extract
1 Lb. Briess Crystal 60L
1/2 Lb. Winter Wheat Berry
1/2 Lb. Rolled Oats
1/2 Lb. Flaked Rye
1/2 Lb. Flaked Barley
1 oz Cascade Hops
1 oz Kent Golding Hops
1 tsp Irish Moss
3/4 cup Priming Sugar
1 package Yeast (some kind)

Process:
We activated the yeast Packet. Heated water to 160F. Turned the heat off, added grains (in nylon mesh bag). Steeped for 1 hour. Removed Grains and rinsed them. Added malt extract and stirred it in. Brought it to a boil.

Beginning of Boil     Added 1/2 oz Cascade Hops
After 20 minutes     Added 1/4 oz Kent Golding and 1/4oz Cascade
After 40 minutes     Added 1/2 oz Kent Golding
After 58 minutes     Added 1/4 oz Kent Golding and Irish Moss

Turned off heat and poured into primary bucket with 8 lbs of ice. Cooled to below 80F, added yeast.

On about 12/23/08 we racked the beer to secondary (carboy).

On about 1/1/09 it was time to bottle. We mixed the priming sugar with warm water, poured into secondary, mixed it all up and then bottled. We got about 44 bottles out of this batch, owing to a lot of sediment in the primary.

 

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3 Comments on "First Beer of our Own: Dirty Lizard Amber Ale"

  1. avatar KrisBelucci says:

    Hi, cool post. I have been wondering about this topic,so thanks for writing.

  2. avatar CrisBetewsky says:

    Hello! Thanks for the post. It is really amazing! I will definitely share it with my friends.

  3. avatar Guy says:

    Thanks for the notes. I actually breewd a Northern Brewer cream ale kit yesterday and am going to add some vanilla to the secondary in a few days. I used cluster hops for the full boil and willamette at the finish, so I don’t think I’ll have the competing flavors that you found. I’m looking for a noticeable vanilla aroma, yet modest flavor. In your opinion, would 2 beans be sufficient to achieve this? One more question: how much vodka did you use for soaking the beans? Thanks again!

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