Gettin' Started Amber

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Malt......3.3 lb can Munton & Fison Amber malt extract syrup
............1.5 lb Laaglander dry malt extract
Hops.....1 oz Cascade hops
Yeast....7 grams Munton and Fison ale yeast
Boiling Time : 1 hour
Hop Introduction : 1 oz at boil
Original Gravity : 1040
Yeast Preparation : Pitched dry
Pitching Temperature : Approx. 78 degrees
Primary Fermentation : 10 days at 65 degrees
Original Gravity : 1012
Process Explanation :

Bring 1.5 gallons of brewing water to boil. Add malt extract. Return to a boil and add 1 oz bittering hops. Boil for another 50 minutes. Add wort to primary fermenter and 3 gallons cold brewing water. Pitch yeast when cool and ferment as above.

Taste Profile : Lighter than expected but a good medium bodied ale.