Spring Amber Ale

grain:
- 20 pounds British Pale Ale
- 1 3/4 pounds crystal 40
- 1 1/4 pounds Munich
- 3/4 pound crystal 120

hop:
- 1/2 ounces Cascade - First Wort Hop (FWH)
- 1/2 ounces Centennial - FWH
- 3/4 ounces Magnum - 60 minutes
- 1/2 ounces Cascade - 10 minutes
- 1/2 ounces Centennial - 10 minutes

yeast:
- White Labs British Ale Yeast

comments:
English base malt and English yeast paired with American hops.

gravity:
- first sparge @ 19 Brix
- final reading @ 13 Brix

notes:
Fermentation started within 24 hours features fragrant hop aroma. Temperature around 62 degrees.