Andrew’s entry for Round 2 is a Smoked Amber. Here is his recipe:
7lbs 2 Row Pale Malt 1lb Biscuit Malt 11oz Crystal 40 5oz Crystal 60 5oz Crystal 80 3oz Peat Smoked Malt .66oz Cascade (60 min) 1oz Saaz (15 Min) Kolsch Yeast (Wyeast 2565) Mash with 12 qts of water at a temp of 152 for 60 mins. Expected OG 1.055 Expected FG 1.013
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