Grain bill:
- 16 pounds domestic 2 row
- 1 pound crystal 60L
- 1 pound crystal 80L
- 2 pounds munich

Hop bill:
- 2 oz Chinook, 13.1% alpha acids, 60 minutes
- 2 oz Cascade, 7.6% alpha acids, 30 minutes
- 2 oz Crystal, 3.1% alpha acids, 5 minutes

Yeast: Wyeast 1275, Wyeast 1318 (one per each 5 gallons)

Primary: 10 days
Secondary: 10 days

Notes: Mashed in using 25 quarts, strike temperature 149°, mashed for 60 minutes, heated 11 gallons water to 170° for sparging, sparged for 1 hr, yield 13 gallons, boiled for 60 minutes and added irish moss as clarifying agent, 10 gallons remain after boil. OG = 1.050. FG = 1.008, ABV = 5.7% for Wyeast 1275; FG = 1.003, ABV = 6.3% for Wyeast 1318.

This particular amber ale is one of my signature beers. I actually found the original recipe on another web site several years ago, but I modified it pretty heavily. The grain was slightly changed, the hops were heavily changed, and even then I continued to experiment with different amounts of grain, hops, and I have tried more than 5 yeast strains before finding the perfect flavor. Just about everybody who tried it loved it.