OG: 1.056
FG: 1.016
Alcohol: 5.31% ABV
Boil: 60 minutes
Pre-Boil Volume: 7 gallons
Pre-Boil Gravity: 1.044
Extract
Breiss Amber LME 6.6 lbs.
Breiss Amber DME 0.7 lbs.
Steeping Grains
Crystal (40 L) 0.75 lbs.
Crystal (120 L) 0.5 lbs.
Biscuit (28 L) 0.5 lbs.
Hops
Magnum 13% AA, 60 min. 0.6 oz. (17g)
Cascade 6% AA, 10 min. 0.25 oz. (7g)
Centennial 9% AA, 10 min. 0.25 oz. (7g)
Cascade 6% AA, 0 min. 0.25 oz. (7g)
Centennial 9% AA, 0 min. 0.25 oz. (7g)
Yeast
White Labs California Ale WLP001
Fermentation/Conditioning
Starter using 0.5 cups Breiss Amber DME and 2 cups water (~1.040 wort)
Ferment at 67 F
Notes
Forgot to use whirlflocc/Irish moss
Initial wort taste test is overpowered by bitterness of Magnum hops
Interested in a Lost Coast Alleycat Amber clone and understanding how that beer has such great breadiness
UPDATE 10/10/11:
Tasted the result this past weekend after 2 weeks of natural priming. Very drinkable with plenty of cascade and centennial in the nose and a clean, balanced finish. Malt character could be a bit more interesting but the beer is very satisfying. Color is darker than fits the style, but it should be expected when using malt extract. This is the first beer that has not had any detectable "extract twang," which I have a feeling is due to the full volume boil. Also the cleanest yeast character of any brewed beers but it's hard to know how much is due to the WLP001 and how much is due to temperature control. A photo of the final product:
