Amber Ale	
"Nugget Ale"

Recipe:
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10.0 lb 	Weyermann Vienna Malt (grain)
1.00 lb 	Briess Caramel Malt (40L) (grain)

Hops:
*****
0.50 oz Nugget (~13% AA - 6.5 AAU)(50 min @ 1.027 wort / ~23.9 IBU)
0.33 oz Nugget (~13% AA - 4.3 AAU)(5 min @ 1.027 wort / ~3.3 IBU)
*Hops taken from garden. Harvested 8/14

Yeast:
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White Labs "English Ale Yeast" WLP002 
Best Before: Nov-11-12
Lot Number: 1002ITSSKYA1
1 pint starter (night before on stir plate)
Used Yeast Nutrient (5 tsp)  

Notes:
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5.5 gal 
OG: 1.053
FG: ?.??? (?.?% ABV)

1500:  Heated up lauter / mash tun with 130F faucet water. Heated up 3.70 gal of mash water to 170F.
1525:  Started mash. 3.70 Gallons of water, 11 lbs of grain.  154.5F Mash temp. (Theoretical was 158F... losing ~3.5F to mash tun)
1605:  Temperature 153.0F. 
1650:  Temperature 150F.  Iodine test (not done, but would have) showed conversion. Took off ~6.8qt of mash to boil for mash out.
1715:  Added decoction to mash tun for mashout. Temperature 169.0F.   
1735:  Started first running.
1740:  First running complete and on stove. Started batch sparge and second running.
1750:  Second running complete and on stove. SG of first runnings 1.081
1755:  First running boiling.  SG of second runnings 1.027
1815:  Started cooling first running. 
1820:  Second running boiling.  
1830:  Added bittering hops to second running. 0.50oz Nugget @ 1.027 (55 min remaining)
1845:  Placed first pot in bucket @ 80F. Pitched yeast.  (Pleasant fruity clove aroma from starter) 
1915:  Added Aroma / Flavor hops to second running. 0.33oz Nugget @ 1.027 (10 min remaining)
1925:  Removed hops.  Started cooling second pot
1950:  Moved second pot into bucket.

All pots of wort filled bucket (not carboy this time) to 5.50 gal. Took specific gravity.
SG at 5.5 gal: 1.053 

Added 0.0 gal of Water
SG at 5.75 gal: 1.053

Pitched yeast (80 F) before second pot was added to bucket.   

Color ~18 SRM.  Chocolate Redish Brown. 

2012/08/19
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Very Rapid ferementation noted. 
Fruity Hoppy Notes
Temperature ~75F.

2012/08/20
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Very Rapid ferementation noted. 
Fruity Hoppy Notes
Temperature ~75F.

2012/08/21
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Little to no ferementation noted. 
Temperature ~75F.

2012/08/23
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Transfered to carboy.