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

1. 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.
2. 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.
3. When you reach a boil, start a countdown timer for 90 minutes. Add hops quantities at times indicated above.
4. 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.
5. Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 62u0b0F.
6. Once the wort reaches 62u0b0F, aerate the wort and pitch yeast.
7. Let the wort temperature rise to 66u0b0F and hold for one week or until fermentation is complete.
8. Lower the temperature to 38u0b0F then
9. or
10. 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)