The Vision Of Amber Trails. Amber Trails is designed to deliver more than you expect from a community, with three lakes and nearly 40 acres of landscaped parks and.
WALDO LAKE AMBER Official NORTHERN BREWER Instructional Document Waldo Lake, 5,400-odd feet up in the Cascade Mountains, is the second-largest non-alkali lake in Oregon. Waldo Lake Amber, developed for NB by Mr. Denny Conn and our own Heyward Gualandi, is the number one largest American Amber Ale in our kit lineup! Weighing in at just a titch above the BJCP’s stated gravity range, this A3 shows off a brilliant russet-amber with a cap of white and draws you in with a nose of citrus, lemongrass, and malt. A classic combo of northwest hops offsets a dense, chewy, caramelly sweetness and gets you ready for a big finish. This kit uses Denny’s own house strain, Wyeast 1450 Denny’s Favorite 50. O.G: 1.063 READY: 6 WEEKS 1–2 weeks primary, 2–4 weeks secondary, 1–2 weeks bottle conditioning UNPACK THE KIT -- Refrigerate the yeast upon arrival -- Locate the Kit Inventory (above) – this is the recipe for your beer, so keep it handy -- Doublecheck the box contents vs. the Kit Inventory -- Contact us immediately if you have any questions or concerns! 13. Add yeast once the temperature of the wort is 78°F or lower (not warm to the touch). Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermenter. 14. Seal the fermenter. Add approximately 1 tablespoon of water to the sanitized fermentation lock. Insert the lock into rubber stopper or lid, and seal the fermenter. 15. Move the fermenter to a warm, dark, quiet spot until fermentation begins. PROCEDURE A FEW DAYS BEFORE BREWING DAY 1. Remove the liquid Wyeast pack from the refrigerator, and “smack” as shown on the back of the yeast package. Leave it in a warm place (70–80° F) to incubate until the pack begins to inflate. Allow at least 3 hours for inflation; some packs may take up to several days to show inflation. Do not brew with inactive yeast — we can replace the yeast, but not a batch that fails to ferment properly. If you are using dry yeast, no action is needed. BEYOND BREWING DAY, WEEKS 1–2 16. Active fermentation begins. Within approximately 48 hours of Brewing Day, active fermentation will begin – there will be a cap of foam on the surface of the beer, and you may see bubbles come through the fermentation lock. 17. Active fermentation ends. Approximately 1–2 weeks after brewing day, active fermentation will end: the cap of foam falls back into the new beer, bubbling in the fermentation lock slows down or stops. 18. Transfer beer to secondary fermenter. Sanitize siphoning equipment and an airlock and carboy bung or stopper. Siphon the beer from the primary fermenter into the secondary. KIT INVENTORY: MAILLARD MALTS TM SPECIALTY GRAIN -- 1.5 lbs Weyermann Carared -- 0.5 lbs Melanoidin ON BREWING DAY 2. Collect and heat 2.5 gallons of water. 3. Add 1 oz of Cascade hops directly into the boil kettle. 4. For mail-order customers grains for extract kits come crushed by default, but if you requested uncrushed grains, crush them now. Pour crushed grain into supplied mesh bag and tie the open end in a knot. Steep for 20 minutes or until water reaches 170°F. Remove bag and discard. 5. Bring to a boil and add the 3.15 lbs Amber malt syrup and 3.15 lbs Gold malt syrup. Remove the kettle from the burner and stir in the Amber and Gold malt syrup. 6. Return wort to boil. The mixture is now called “wort”, the brewer’s term for unfermented beer. -- Add 1 oz US Magnum hops and boil for 60 minutes. -- Add 1 oz Centennial hops and 1 lb corn sugar at the end of boil. MAILLARD MALTS TM EXTRACTS & OTHER FERMENTABLESS -- 3.15 lbs Amber Malt syrup -- 3.15 lbs Gold Malt syrup -- 1 lb Corn Sugar (0 min) BEYOND BREWING DAY— SECONDARY FERMENTATION 19. Secondary fermentation. Allow the beer to condition in the secondary fermenter for 2–4 weeks before proceeding with the next step. Timing now is somewhat flexible. HOPTIMUS REX TM PREMIUM HOPS & OTHER FLAVORINGS -- 1 oz Cascade (First Wort Hop) -- 1 oz US Magnum (60 min) -- 1 oz Centennial (0 min) BOTTLING DAY—ABOUT 1 MONTH AFTER BREWING DAY 20. Sanitize siphoning and bottling equipment. 21. Mix a priming solution (a measured amount of sugar dissolved in water to carbonate the bottled beer) of 2/3 cup priming sugar in 16 oz water. Bring the solution to a boil and pour into the bottling bucket. 22. Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix, don’t splash. 23. Fill and cap bottles. YEAST -- DRY YEAST (DEFAULT): Safale US-05. Optimum temperature: 59–75°F -- LIQUID YEAST OPTION: Wyeast #1450 Denny’s Favorite 50. Optimum temperature: 60–70°F 7. Cool the wort. When the 60-minute boil is finished, cool the wort to approximately 100° F as rapidly as possible. Use a wort chiller, or put the kettle in an ice bath in your sink. 8. Sanitize fermenting equipment and yeast pack. While the wort cools, sanitize the fermenting equipment – fermenter, lid or stopper, fermentation lock, funnel, etc – along with the yeast pack and a pair of scissors. 9. Fill primary fermenter with 2 gallons of cold water, then pour in the cooled wort. Leave any thick sludge in the bottom of the kettle. 10. Add more cold water as needed to bring the volume to 5 gallons. 11. Aerate the wort. Seal the fermenter and rock back and forth to splash for a few minutes, or use an aeration system and diffusion stone. 12. OPTIONAL: if you have our Mad Brewer Upgrade or Gravity Testing kits, measure specific gravity of the wort with a hydrometer and record. PRIMING SUGAR -- 5 oz Priming Sugar (save for Bottling Day) 1–2 WEEKS AFTER BOTTLING DAY 24. Condition bottles at room temperature for 1–2 weeks. After this point, the bottles can be stored cool or cold. 25. Serving. Pour into a clean glass, being careful to leave the layer of sediment at the bottom of the bottle. Cheers! BEFORE YOU BEGIN ... MINIMUM REQUIREMENTS -- Homebrewing starter kit for brewing 5 gallon batches -- Boiling kettle of at least 3.5 gallons capacity -- A 5 gallon glass carboy, with bung and airlock, to use as a secondary fermenter - If you do not have a secondary fermenter you may skip the secondary fermentation and add an additional week to primary fermentation before bottling -- Approximately two cases of either 12 oz or 22 oz pry-off style beer bottles
WALDO LAKE AMBER
Blue amber is amber exhibiting a rare coloration. It is most commonly found in the amber mines in the mountain ranges around Santiago, Dominican Republic, but also in.
Amber Lantern Lake George Motel and Cottage Rentals is set among beautiful maples, birches and pines, offering warm and inviting accommodations for families.
Official NORTHERN WER structional ocument Waldo Lake, 5,400-odd feet up in the Cascade Mountains, is the second-largest non-alkali lake in Oregon.
Amber steht für: Amber (Name), weiblicher Vorname; Amber (Sängerin), niederländisch-deutsche Sängerin; Amber, bürgerlich Amber Bondin, maltesische Sängerin.