American Amber I
American Amber I (5 gallons/19 L, all-grain)
OG = 1.065 (15.7° Plato) FG = 1.012 (3° Plato) IBU = 42 SRM = 18 ABV = 6.9%
Ingredients
11 lbs. (5 kg) two-row pale malt
1 lb. (0.23 kg) Carapils® or dextrin-type malt
0.5 lb. (0.23 kg) carastan malt or caramel malt (20° L)
0.5 lb. (0.23 kg) crystal malt (60° L)
0.5 lb. (0.23 kg) crystal malt (120° L)
0.25 lb. (113 g) roasted barley
7 AAU Columbus hops (90 min.) (0.5 oz./14 g at 14% alpha acid)
2.75 AAU Cascade hops (30 min.) (0.5 oz./14 g at 5.5% alpha acid)
0.5 oz. for 30 min., 1 oz. at end of boil 5.5 AAU Cascade hops (0 min.) (1 oz./28 g at 5.5% alpha acid)
0.5 oz. (14 g) Liberty hops (optional dry hop)
1 pt. yeast starter, Wyeast 1056 (American ale)
2/3 cup corn sugar for priming
Step by Step
Mash grain in 4.3 gal. (16.3 L) of water for 60 min. at 150 °F (66 °C). Sparge with enough 168 °F (76 °C) water to yield 5.75 gal. (22 L) of wort. Total boil time is 90 min. At beginning of boil add Columbus hops and continue for 60 min. more. Add first Cascade addition and boil for remaining 30 min. At end of boil, add last Cascade addition. Whirlpool for 15 minutes, then cool to 68 °F (20 °C) to pitch starter. Ferment beer at 68 °F (20 °C) for seven days and transfer to secondary. Ferment for seven more days until the gravity has reached 1.012 (3° Plato) or has stopped fermenting. Let settle, rack, prime, and bottle. Dry hop in secondary if desired with 0.5 oz. (14 g) Liberty pellets in a nylon hop bag.
American Amber I
(5 gallons/19 L, extract with grains)
OG = 1.065 (15.7° Plato) FG = 1.012 (3° Plato) IBU = 42 SRM = 18 ABV = 6.9%
Ingredients
7.5 lbs. (3.4 kg) golden liquid malt extract
1 lb. (0.23 kg) Carapils® or dextrin-type malt
0.5 lb. (0.23 kg) carastan malt or caramel malt (20° L)
0.5 lb. (0.23 kg) crystal malt (60° L)
0.5 lb. (0.23 kg) crystal malt (120° L)
0.25 lb. (113 g) roasted barley 7 AAU Columbus hops (60 min.) (0.5 oz./14 g at 14% alpha acid) 2.75 AAU Cascade hops (30 min.) (0.5 oz./14 g at 5.5% alpha acid) 0.5 oz. for 30 min., 1 oz. at end of boil 5.5 AAU Cascade hops (0 min.) (1 oz./28 g at 5.5% alpha acid) 0.5 oz. (14 g) Liberty hops (optional dry hop) 1 pt. yeast starter, Wyeast 1056 (American ale) 2/3 cup corn sugar for priming
Step by Step
Start with 5 gal. (19 L) of water in boil kettle. Steep crushed grains in a nylon bag at about 150 °F (66 °C) for 30 min. Remove bag and rinse with enough 168 °F (76 °C) water to make 5.5 gal (21 L). Add extract. Total boil time is 60 min. At beginning of boil add Columbus hops and continue for 30 min. Add first Cascade addition and boil for remaining 30 min. At end of boil, add last Cascade addition. Whirlpool for 15 minutes, then cool to 68 °F (20 °C) to pitch starter. Ferment beer at 68 °F (20 °C) for seven days and transfer to secondary. Ferment for seven more days until the gravity has reached 1.012 (3° Plato) or has stopped fermenting. Let settle, rack, prime, and bottle. Dry hop in secondary if desired with 0.5 oz. (14 g) Liberty pellets in a nylon hop bag.
