American Amber II
Here is a nice, subtle version of an American Amber Ale that is good to pair with foods.
American Amber II (5 gallons/19 L all-grain)
OG = 1.052 (13° Plato) FG = 1.012 (3° Plato) IBU = 23 SRM = 16 ABV = 5%
Ingredients
8 lbs. (3.6 kg) two-row pale malt
1 lb. (0.45 kg) carapils or dextrin-type malt
0.5 lbs. (0.23 kg) crystal malt (80° L)
0.25 lb. (113 g) crystal malt (120° L)
0.25 lb. (113 g) chocolate malt
4.75 AAU Centennial hops (90 min.) (0.25 oz./7 g at 9.5% alpha acid
3.4 AAU Willamette hops (15 min.) (0.75 oz./21 g at 4.5% alpha acid)
1 oz. (28 g) Willamette hops (0 min.)
1 pt. starter of Wyeast 1056 (American ale) or similar clean ale yeast
2/3 cup corn sugar for priming
Step by Step
Total boil time is 90 min. At beginning of boil add Centennial hops and continue for 75 min. more. Add first Willamette addition and boil for remaining 15 min. At end of boil, add last Willamette addition. Whirlpool and 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, or until the gravity has reached 1.012 (3° Plato). Let settle, rack, prime, and bottle. Age seven more days before drinking. —
American Amber II (5 gallons/19 L, extract with grain)
OG = 1.052 (13° Plato) FG = 1.012 (3° Plato) IBU = 23 SRM = 16 ABV = 5%
Ingredients
6.6 lbs. (3 kg) gollden light liquid malt extract
1 lb. (0.45 kg) carapils or dextrin-type malt
0.5 lbs. (0.23 kg) crystal malt (80° L)
0.25 lb. (113 g) crystal malt (120° L)
0.25 lb. (113 g) chocolate malt
4.75 AAU Centennial hops (60 min.) (0.25 oz./7 g at 9.5% alpha acid
3.4 AAU Willamette hops (15 min.) (0.75 oz./21 g at 4.5% alpha acid)
1 oz. (28 g) Willamette hops (0 min.)
1 pt. starter of Wyeast 1056 (American ale) or similar clean ale yeast
2/3 cup corn sugar for priming
Step by Step
Start with 5 gal. (19 L) of water in boil kettle. Steep crushed grains at 150 °F (66 °F) for 30 min. Remove bag and rinse with enough 168 °F (76 °F) water to make 6 gal (23 L). Add extract. Total boil time is 60 min. At beginning of boil add Centennial hops and continue for 45 min. Add first Willamette addition and boil for remaining 15 min. At end of boil, add last Willamette addition and whirlpool. Cool to 69° F to pitch starter. Ferment beer at 68 °F (20 °C) for seven days and transfer to secondary. Ferment for seven more days, or until the gravity has reached 1.012 (3° Plato). Let settle, rack, prime, and bottle. Age seven more days before drinking.
