Amber

American-Style Amber/Red Ale - All Grain

Recipe Description

This recipe is a clone of http://hopville.com/recipe/480780/american-amber-ale-recipes/bells-amber-clone with some slight differences. I accidentally grabbed the darker Munich malt and I used WYeast instead of a culture from the Bell Amber bottle.

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 6.5 gal (24.6 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 8 lbs (3.63 kg) 2-Row Malt (2 °L)
  • 1.5 lbs (0.68 kg) Munich 20 (20 °L)
  • 1.5 lbs (0.68 kg) Crystal 40 (40 °L)
  • 1 lbs (0.45 kg) Crystal 80 (80 °L)
  • Hops
  • 0.5 oz (14.17 g) Cascade Pellet 5.5% AA (Mash - 60 mins)
  • 0.5 oz (14.17 g) Fuggle Pellet 4% AA (Mash - 60 mins)
  • 0.5 oz (14.17 g) Cascade Pellet 5.5% AA (Mash - 60 mins)
  • 0.5 oz (14.17 g) Fuggle Pellet 4% AA (Mash - 60 mins)
  • 0.5 oz (14.17 g) Cascade Pellet 5.5% AA (Mash - 60 mins)
  • 0.5 oz (14.17 g) Fuggle Pellet 4% AA (Mash - 60 mins)
  • 0.5 oz (14.17 g) Cascade Pellet 5.5% AA (Mash - 60 mins)
  • 0.5 oz (14.17 g) Fuggle Pellet 4% AA (Mash - 60 mins)
  • Yeast
  • American Ale Yeast (Wyeast 1056) (Liquid)

Directions

Infusion Step: Mash at 154 °F (68 °C) for 90 minutes.

Brew as usual. The primary fermentor temperature is listed as what it is because that's the temperature of my house in the winter. My carbonation time and temperature are based on force carbonating rather than bottle conditioning.

Hold in primary fermentor for 14 days at 68 °F (20 °C).

Allow to carbonate and age for 7 days at 45 °F (7 °C).

If you started brewing this beer today you could be drinking it by May 12, 2014. Start brewing this recipe.