Okee doke, I have been brewing with the safale belgian yeast for awhile now and decided to get away from that style. I came up with an amber ale with cluster, nugget and cascade hops. Should be rather tasty.

Cluster Nugget w/American Ale Yeast

Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 19.32 gal water for brewing
--
Prepare Ingredients for Mash
Amount Item Type
20.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
5.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain
5.00 lb Munich Malt - 10L (10.0 SRM) Grain
5.00 lb Vienna Malt (3.5 SRM) Grain
1.00 lb Oats, Flaked (1.0 SRM) Grain

Mash Ingredients
Mash In: Add 10.00 gal of water at 162.8 F
75 min - Hold mash at 150.0 F for 75 min
30 min Step: Heat to 168.0 F over 30 min
10 min - Hold mash at 168.0 F for 10 min
Sparge with 9.32 gal of 168.0 F water.
Add water to achieve boil volume of 15.00 gal
Estimated Pre-boil Gravity is: 1.065 SG with all grains/extracts added

Boil for 60 min


60 min 2.00 oz Cluster [7.00 %] (60 min) Hops
30 min 2.00 oz Nugget [13.00 %] (30 min) Hops
10 min 2.00 oz Cascade [5.50 %] (10 min) Hops
10 min 0.75 tsp Irish Moss (Boil 10.0 min) Misc

Cool wort to fermentation temperature
Add water (as needed) to achieve volume of 15.00 gal
Siphon wort to primary fermenter and aerate wort.


2/26/2012 Measure Original Gravity: ________ (Estimate: 1.065 SG)

2/26/2012 Measure Batch Volume: ________ (Estimate: 15.00 gal)

14 days Ferment in primary for 4 days at 68.0 F
3/11/2012 Transfer to Secondary Fermenter

14 days Ferment in secondary for 7 days at 68.0 F
3/25/2012 Measure Final Gravity: ________ (Estimate: 1.017 SG)

Keg beer at 60.0 F at a pressure of 21.6 PSI
4.0 Weeks Age for 4.0 Weeks at 52.0 F

4/22/2012 Sample and enjoy!