Extract Amber Ale

American-Style Amber/Red Ale - Extract

Recipe Description

This recipe is a base template for the American-Style Amber/Red Ale style. While you are welcome to brew this recipe as is it's intended to be used as a starting point for creating your own recipe.

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 3 gal (11.4 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 6 lbs (2.72 kg) Amber Dry Malt Extract (10 °L)
  • 1 lbs (0.45 kg) Extra Light Dry Malt Extract (1 °L)
  • 0.25 lbs (0.11 kg) Crystal 60 (60 °L)
  • 0.25 lbs (0.11 kg) Chocolate Malt (350 °L)
  • Hops
  • 1 oz (28.35 g) Centennial 11.5% AA (Boil - 60 mins)
  • 0.5 oz (14.17 g) Chinook 14.6% AA (Boil)
  • Miscellaneous
  • 1 tsp (4.93 mL) Irish Moss (Boil - 15 mins)
  • Yeast
  • American Ale Yeast (Wyeast 1056) (Liquid)

Directions

Add mix dry extract with 3 gallons of water and bring to a boil. Add hops 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 66 °F (19 °C).

Allow to carbonate and age for 14 days.

If you started brewing this beer today you could be drinking it by Oct. 29, 2016. Start brewing this recipe.

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