Home Brew Recipes

Amber Ale

Option 1:

1 lb crystal (40L-75L) depending on the color you're aiming for

1 oz Northern Brewer (60)

.5 oz Cascade (15)

.5 oz Cascade (5)

Option 2:

5.5 lbs Light Dry Malt

3/4 lbs Vienna Malt

1/3 lb Crystal 80L

2 tsp. Gypsum

3/4 oz tettnang (60 minute boil)

1 1/2 oz Tettnang (Last 10 Minutes)

1/2 oz (end of boil)

Wyeast 1056

O.G.: 1.051 - 1.056

F.G.: 1.010 - 1.015

Option 3:

http://beerrecipes.org/showrecipe.php?recipeid=1196

Description:

Turns out it is a lot like Fat Tire but better, fresher and the biscuit malt gives it a real nice aroma and flavor. American Ale II is quickly becoming my favorite yeast variety.

Bitterness: 29.0 IBU

Est Color: 12.4 SRM

Ingredients:

7.00 lb Pale Malt (2 Row) US (2.0 SRM)

2.00 lb Amber Malt (22.0 SRM)

1.00 lb Munich Malt - 10L (10.0 SRM)

0.50 lb Biscuit Malt (23.0 SRM)

0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)

0.50 lb Special Roast (50.0 SRM)

0.50 oz Northern Brewer [8.50%] (60 min)

0.50 oz Williamette [5.50%] (30 min)

0.50 oz Williamette [5.50%] (15 min)

0.50 oz Williamette [5.50%] (5 min)

1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

OG: 1.062 FG: 1.015

Primary Ferment: 4

Secondary Ferment: 7

Procedure:

Mash In Add 14.38 qt of water at 165.9 F 154.0 F 60 min

Mash Out Add 8.05 qt of water at 196.6 F 168.0 F 10 min

Sparge Water: 2.44 gal Sparge Temperature: 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).