American Amber Ale Recipe
- 14 ounces Crystal 10u0b0L
- 7 ounces Crystal 60u0b0L
- 1.75 ounces Black Patent malt
- 7 pounds pale ale liquid malt extract (LME)
- 7 ounces brown cane sugar
- 0.6 ounce Centennial 10.6% AA whole, 60 minutes for extract version,
- for all-grain version
- 1.0 ounce Cascade 8.6% AA whole, 20 minutes
- 1.0 ounce Cascade 8.6% AA whole, at flame-out
- Wyeast 1272 American Ale II
- Heat 2 gallons water to 170u0b0F. Remove from heat and add specialty malts to the water, contained in a mesh bag. Cover and let steep for 1 hour, then discard the malt.
- Bring 2 gallons water to a boil. Add steeping tea from step 1. Slowly add LME and sugar, stirring. Add enough water to reach a total of 7 gallons. Bring to a boil once more on high heat.
- When you reach a boil, start a countdown timer for 90 minutes. Add hops quantities at times indicated above.
- At the end of 90 minutes, remove from heat. Cool the wort to below 70u0b0F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil.
- Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 62u0b0F.
- Once the wort reaches 62u0b0F, aerate the wort and pitch yeast.
- Let the wort temperature rise to 66u0b0F and hold for one week or until fermentation is complete.
- Lower the temperature to 38u0b0F then
- or
- the beer and enjoy in one week (kegged) or three (bottled).
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Taken from www.seriouseats.com/recipes/2012/02/homebrewing-american-amber-ale-beer.html (may not work)