Amber Ale Recipes
Alaskan Amber Ale
Category Amber Ale
Recipe Type All Grain
Fermentables
1.5 Lbs Munich Malt
8.75 Lbs Pilsener Malt (2-Row)
Hops
0.5 Oz Mt Hood Hops
0.75 Oz Spalter Spalt
Yeast Wyeast 1007
Procedure Single Step infusion mash at 152 degrees F. Used Mt Hood hops for bittering added 60 minutes before end of boil. Spalter Spalt hops added 15 minutes before end of boil.
Amber Ale
Category Amber Ale
Recipe Type All Grain
Fermentables
10 lbs american 2-row pale malt
1 lb Vienna Malt
.5 lb Cara-pils malt
1 lb light Crystal malt
.5 lb crystal malt (60L)
.5 cup chocolate malt
Hops
1 oz Cascade hops (boil)
.5 oz Fuggles hops (flavor)
.5 oz Cascade hops (finishing)
Yeast 1000 ml Yeast starter- Wyeast Chico Ale
Procedure Mash grains in 4.3 gallons of water at 75 degC, to bring temp to 67 degC. Hols at 64-67degC for 1 hour and 20 minutes. Sparge with 4 gallons of 77 degC water. (Mash pH was between 5.0 and 5.5). Collect wort, boil for one hour etc etc. Chill with wort chiller. Pour into fermenter, allowing pelletized hops and cold break to settle for a few hours. Rack wort to another clean fermenter. Aerate, pitch yeast.
Anchor Steam-Style Amber
Category Steam Beer
Recipe Type Extract
Fermentables
7 lbs John Bull plain light malt extract
1/4-1/2 lbs crystal malt
Hops
2 oz Northern Brewer hops (11 alpha) (boil)
1 oz Cascade hops (5.6 alpha) (finish)
Yeast 2 packs lager yeast
Procedure Pour 1 gallon water into brewpot. Crush grains and add to brewpot. Bring to boil. Remove grains. Add malt extract. Add 1/3 of the boiling hops. After 20 minutes, add another 1/3 of hops. After another 20 minutes add the last 1/3 of hops. After another 20 minutes, remove from heat and add finishing hops. Cover wort. Pour 3 gallons cold water into fermenter. Strain wort into fermenter along with enough water to make 5-1/2 gallons. Pitch yeast and put in blowoff tube or airlock.
Full Sail Amber
Category Amber Ale
Recipe Type All Grain
Fermentables
10.5 lbs Klages malt
8 oz 90 L crystal malt
2 oz chocolate malt
Hops
.75 oz chinook (11.3 %), 90 minutes
1 oz cascade plugs (5.7 %) 15 minutes
.5 oz cascade plugs (finish)
.5 oz cascade plugs (dry hop)
Yeast culture of Brewers Resource's English Draft Ale yeast
Procedure Mash at 152 F, 90 minutes.
I used a culture of Brewers Resource's English Draft Ale, which has worked well for me in a couple of batches that I've made with it.
Mikes Maple Hammer
Category Amber Lager
Recipe Type Extract
rich full bodied beer. excelent head retention. definitly one to share with only your closest friends.
Yeast muntons ale dry
Procedure 3.5 lbs muntons extra ligt malt extract (hopped, red lable.) 1/2 gallon maple syrup (PURE) 1.5 oz cascade hops 1/2 tsp irish moss 1 pkg dry yeast (follow instructions on pkg.) 3/4 cup corn suger (primer) boil 2 gallons water with syrup and 1 oz hops for 30 mns.add 1 oz hops and moss boil 15mns.sparge w/4 gals. cold water. pitch yeast at 80'F.primary for 1 week.rack to secondary for as long as it takes to stop fermenting(depends on the sugar content of the syrup.) bottle and age at least 2 weeks.
Millennium Amber Ale
Category Amber Ale
Recipe Type All Grain
American Amber Ale
Fermentables
0.25 Lbs Crystal 40L
0.67000002 Lbs Biscuit Malt
0.67000002 Lbs Wheat Malt (american)
0.33000001 Lbs Caramel Pils Malt
8.25 Lbs Pale Malt (2 Row)
2.0 Lbs CaraMunich 60
Hops
0.5 Oz Cascade Hops 60min
0.5 Oz Cascade Hops 30min
0.5 Oz Cascade Hops 10min
Other
1.5 Tsp Irish Moss
Yeast Wyeast 1272 American Ale II
Procedure It pretty much fits the profile of an "American Amber Ale", but is a few SRM points darker -- not to worry. We can't taste color :-) However, if it's a real concern, you can use slightly less than 1/4 lb Roast Barley to get it back within profile range (needs to go down about 4 or 5 points).
Minnesota Wild Rice Amber
Category Amber Ale
Recipe Type Extract
Fermentables
3.1 lbs Superbrau light unhopped malt extract syrup
2 lbs Gold dry malt extract (spray malt)
.5 lbs 2-row malted barley
.5 lbs Special roast barley
.5 lbs Wild rice
Hops
.5 oz Chinook hop pellets
.5 oz Willamette hop pellets
Yeast 1 pack Windsor ale yeast (Canadian)
Procedure I put all the grains into a saucepan with enough hot water to cover, and kept it hot (not boiling) while stirring periodically for about an hour. The malted barley was supposed to supply enough enzymes to convert the wild rice's starches into sugars. I don't know how well it worked, but the resulting wort was amber and sweet.
I sparged it into a brewpot by dumping the grains into a colander and running a bit of hot water through. I did recirculate once, but it was a clumsy process and I wouldn't swear that I did a thorough job of either extracting or filtering.
I added the extracts and the boiling hops (the latter in a bag), and boiled it for a little over half an hour, then added the aromatic hops while I prepared the fermenter. This was the first time I used a hop bag. I don't know if it cuts down on the extraction from the pellets or not. I do know that it cut down on the mess in the fermenter.
I poured the hot wort into the fermenter, added three or four gallons of very cold water and pitched the yeast.
Moretti Amber Lager
Category Lager Amber
Recipe Type Extract
If anyone does this brew I would like to compare notes.
Fermentables
.75 lbs crystal malt
.75 lbs Munich malt
6.5 lbs Ireks Munich amber extract
Hops
1.5 oz Cascade hops (60 minute boil)
1 oz Hallertauer hops (steep 5 minutes)
Other
1 tsp gypsum
1 tsp Irish moss
Yeast Wyeast #2206 Bavarian
Procedure All malt boiled for an hour. I started a yeast culture in 22oz champange bottle to kick start the brew. Pitched at 83 degrees F and by morning it was at 50 degrees in the garage. It is now sitting in a spare refer at 40 degrees. Unfortunately I left the brew on the its trub for 3 weeks before becoming enlightened about the nastiness that can introduce. I must admit it has a bit of off-odor. No idea if this is normal or not.
Orange Blossom Amber
Category Amber Ale
Recipe Type Extract
Fermentables
6.6 lbs Northwestern Amber Extract
2 cups Orange Blossom Honey (boil)
0.5 lbs crystal malt
Hops
1.5 oz Hallertauer hops (boil)
0.5 oz Hallertauer hops (finish)
Other
1 tsp. Irish Moss
5/8 cup Orange Blossom Honey (priming)
Yeast M&F ale yeast
Procedure Steep crystal malt while bringing water to a boil. Remove crystal malt and add extract, honey and boiling hops. Boil for 15 min., add Irish Moss, boil for another 30 min. Add finishing hops for 1-2 min. boil. After fermentation is complete, bottle using 5/8 cup of honey with one pint water for priming.
Alaskan Amber Ale
Category Amber Ale
Recipe Type All Grain
Fermentables
1.5 Lbs Munich Malt
8.75 Lbs Pilsener Malt (2-Row)
Hops
0.5 Oz Mt Hood Hops
0.75 Oz Spalter Spalt
Yeast Wyeast 1007
Procedure Single Step infusion mash at 152 degrees F. Used Mt Hood hops for bittering added 60 minutes before end of boil. Spalter Spalt hops added 15 minutes before end of boil.
Amber Ale
Category Amber Ale
Recipe Type All Grain
Fermentables
10 lbs american 2-row pale malt
1 lb Vienna Malt
.5 lb Cara-pils malt
1 lb light Crystal malt
.5 lb crystal malt (60L)
.5 cup chocolate malt
Hops
1 oz Cascade hops (boil)
.5 oz Fuggles hops (flavor)
.5 oz Cascade hops (finishing)
Yeast 1000 ml Yeast starter- Wyeast Chico Ale
Procedure Mash grains in 4.3 gallons of water at 75 degC, to bring temp to 67 degC. Hols at 64-67degC for 1 hour and 20 minutes. Sparge with 4 gallons of 77 degC water. (Mash pH was between 5.0 and 5.5). Collect wort, boil for one hour etc etc. Chill with wort chiller. Pour into fermenter, allowing pelletized hops and cold break to settle for a few hours. Rack wort to another clean fermenter. Aerate, pitch yeast.
Anchor Steam-Style Amber
Category Steam Beer
Recipe Type Extract
Fermentables
7 lbs John Bull plain light malt extract
1/4-1/2 lbs crystal malt
Hops
2 oz Northern Brewer hops (11 alpha) (boil)
1 oz Cascade hops (5.6 alpha) (finish)
Yeast 2 packs lager yeast
Procedure Pour 1 gallon water into brewpot. Crush grains and add to brewpot. Bring to boil. Remove grains. Add malt extract. Add 1/3 of the boiling hops. After 20 minutes, add another 1/3 of hops. After another 20 minutes add the last 1/3 of hops. After another 20 minutes, remove from heat and add finishing hops. Cover wort. Pour 3 gallons cold water into fermenter. Strain wort into fermenter along with enough water to make 5-1/2 gallons. Pitch yeast and put in blowoff tube or airlock.
Full Sail Amber
Category Amber Ale
Recipe Type All Grain
Fermentables
10.5 lbs Klages malt
8 oz 90 L crystal malt
2 oz chocolate malt
Hops
.75 oz chinook (11.3 %), 90 minutes
1 oz cascade plugs (5.7 %) 15 minutes
.5 oz cascade plugs (finish)
.5 oz cascade plugs (dry hop)
Yeast culture of Brewers Resource's English Draft Ale yeast
Procedure Mash at 152 F, 90 minutes.
I used a culture of Brewers Resource's English Draft Ale, which has worked well for me in a couple of batches that I've made with it.
Mikes Maple Hammer
Category Amber Lager
Recipe Type Extract
rich full bodied beer. excelent head retention. definitly one to share with only your closest friends.
Yeast muntons ale dry
Procedure 3.5 lbs muntons extra ligt malt extract (hopped, red lable.) 1/2 gallon maple syrup (PURE) 1.5 oz cascade hops 1/2 tsp irish moss 1 pkg dry yeast (follow instructions on pkg.) 3/4 cup corn suger (primer) boil 2 gallons water with syrup and 1 oz hops for 30 mns.add 1 oz hops and moss boil 15mns.sparge w/4 gals. cold water. pitch yeast at 80'F.primary for 1 week.rack to secondary for as long as it takes to stop fermenting(depends on the sugar content of the syrup.) bottle and age at least 2 weeks.
Millennium Amber Ale
Category Amber Ale
Recipe Type All Grain
American Amber Ale
Fermentables
0.25 Lbs Crystal 40L
0.67000002 Lbs Biscuit Malt
0.67000002 Lbs Wheat Malt (american)
0.33000001 Lbs Caramel Pils Malt
8.25 Lbs Pale Malt (2 Row)
2.0 Lbs CaraMunich 60
Hops
0.5 Oz Cascade Hops 60min
0.5 Oz Cascade Hops 30min
0.5 Oz Cascade Hops 10min
Other
1.5 Tsp Irish Moss
Yeast Wyeast 1272 American Ale II
Procedure It pretty much fits the profile of an "American Amber Ale", but is a few SRM points darker -- not to worry. We can't taste color :-) However, if it's a real concern, you can use slightly less than 1/4 lb Roast Barley to get it back within profile range (needs to go down about 4 or 5 points).
Minnesota Wild Rice Amber
Category Amber Ale
Recipe Type Extract
Fermentables
3.1 lbs Superbrau light unhopped malt extract syrup
2 lbs Gold dry malt extract (spray malt)
.5 lbs 2-row malted barley
.5 lbs Special roast barley
.5 lbs Wild rice
Hops
.5 oz Chinook hop pellets
.5 oz Willamette hop pellets
Yeast 1 pack Windsor ale yeast (Canadian)
Procedure I put all the grains into a saucepan with enough hot water to cover, and kept it hot (not boiling) while stirring periodically for about an hour. The malted barley was supposed to supply enough enzymes to convert the wild rice's starches into sugars. I don't know how well it worked, but the resulting wort was amber and sweet.
I sparged it into a brewpot by dumping the grains into a colander and running a bit of hot water through. I did recirculate once, but it was a clumsy process and I wouldn't swear that I did a thorough job of either extracting or filtering.
I added the extracts and the boiling hops (the latter in a bag), and boiled it for a little over half an hour, then added the aromatic hops while I prepared the fermenter. This was the first time I used a hop bag. I don't know if it cuts down on the extraction from the pellets or not. I do know that it cut down on the mess in the fermenter.
I poured the hot wort into the fermenter, added three or four gallons of very cold water and pitched the yeast.
Moretti Amber Lager
Category Lager Amber
Recipe Type Extract
If anyone does this brew I would like to compare notes.
Fermentables
.75 lbs crystal malt
.75 lbs Munich malt
6.5 lbs Ireks Munich amber extract
Hops
1.5 oz Cascade hops (60 minute boil)
1 oz Hallertauer hops (steep 5 minutes)
Other
1 tsp gypsum
1 tsp Irish moss
Yeast Wyeast #2206 Bavarian
Procedure All malt boiled for an hour. I started a yeast culture in 22oz champange bottle to kick start the brew. Pitched at 83 degrees F and by morning it was at 50 degrees in the garage. It is now sitting in a spare refer at 40 degrees. Unfortunately I left the brew on the its trub for 3 weeks before becoming enlightened about the nastiness that can introduce. I must admit it has a bit of off-odor. No idea if this is normal or not.
Orange Blossom Amber
Category Amber Ale
Recipe Type Extract
Fermentables
6.6 lbs Northwestern Amber Extract
2 cups Orange Blossom Honey (boil)
0.5 lbs crystal malt
Hops
1.5 oz Hallertauer hops (boil)
0.5 oz Hallertauer hops (finish)
Other
1 tsp. Irish Moss
5/8 cup Orange Blossom Honey (priming)
Yeast M&F ale yeast
Procedure Steep crystal malt while bringing water to a boil. Remove crystal malt and add extract, honey and boiling hops. Boil for 15 min., add Irish Moss, boil for another 30 min. Add finishing hops for 1-2 min. boil. After fermentation is complete, bottle using 5/8 cup of honey with one pint water for priming.
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