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American Amber Ale Spruce Tip Extract
American-Style Amber/Red Ale - Extract
Based off of an Amber Ale template, I'm adding a different style hop to bring out a more floral flavor & aroma that should mix with the spruce tips sweeter flavor and earthy aroma. The hops I used are homegrown Centennials and the AA is unknown at this time.
- 3 lbs (1.36 kg) Amber Dry Malt Extract (8 °L)
- 3 lbs (1.36 kg) Dark Dry Malt Extract (20 °L)
- After Boil
- 4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
- 1 oz (28.35 g) Centennial Leaf 0% AA (Boil - 60 mins)
- 1 oz (28.35 g) Centennial Leaf 0% AA (Boil - 30 mins)
- 1 tsp (4.93 mL) Irish Moss (Boil - 15 mins)
- 4 oz (113.4 g) Sitka Spruce Tips (Boil - 60 mins)
- 2.5 oz (70.87 g) Sitka Spruce Tips (Boil - 30 mins)
- American Ale Yeast (Wyeast 1056) (Liquid)
Add & mix dry extract with 3 gallons of water and bring to a boil. Add hops, spruce tips and irish moss at times indicated. Cool and transfer to primary fermentor. Top off with cold water to the 5 gallon mark. Shake to mix and aerate then pitch the yeast.
Corn sugar is for bottle priming.
Hold in primary fermentor for 14 days at 68 °F (20 °C).
Transfer to secondary fermentor for 7 days at 68 °F (20 °C).
Allow to carbonate and age for 14 days at 68 °F (20 °C).
If you started brewing this beer today you could be drinking it by Nov. 26, 2017. Start brewing this recipe.