Alaskan Brewing Co’s Alaskan Amber clone

(5 gallons/19 L, all-grain) OG = 1.054 FG = 1.015 IBU = 18 SRM = 15 ABV = 5.1%

Richly malty and long on the palate, with just enough hop backing. This amber altbier undergoes a cool, slow fermentation to help condition the flavors, contributing to its overall balance and smoothness.

Ingredients

9.5 lbs. (4.3 kg) pale ale malt
1 lb. (0.45 kg) crystal malt (40 °L)
0.66 lb. (0.3 kg) crystal malt (60 °L)
0.33 lb. (0.14 kg) crystal malt (90 °L)
3.3 AAU Cascade hops (60 min.) (0.66 oz./18 g at 5% alpha acids)
3.33 AAU Saaz hops (15 min.) (1.1 oz./31 g at 3% alpha acids)
1 tsp. Irish moss (15 min.)
Wyeast 1007 (German Ale) or White Labs WLP029 (German Ale/Kölsch) yeast (1.5 qt./~1.5 L yeast starter)
3/4 cup (150 g) dextrose (if priming)

Step by Step

Mash the grains in 14 qts. (13 L) of water at 152 °F (67 °C). Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect 6 gallons (23 L) of wort. Add 2 qts. (1.9 L) of water and boil 90 minutes, adding hops and Irish moss at times indicated. Cool, aerate, and pitch yeast. Ferment at 68 °F (20 °C). After fermentation is complete, bottle or keg as usual.

Extract with grains option: Reduce the pale ale malt in the all-grain recipe to 1 lb. (0.45 kg) and add 2 lbs. 2 oz. (1 kg) light dried malt extract and 3.3 lbs. (1.5 kg) light liquid malt extract. Steep grains in 5.5 gallons (21 L) of water at 154 °F (68 °C) for 45 minutes. Rinse with 2 qts. (2 L) of water at 168 °F (76 °C). Remove grains and add malt extracts as you bring to a 60-minute boil. Follow the remaining portion of the all-grain recipe.