Full Sail Brewing Company Amber Ale clone
Full Sail’s flagship amber ale has earned the brewery multiple awards, including more than 20 gold medals. It is a sweet, malty, medium-bodied ale with a spicy, floral hop finish.
Full Sail Brewing Company’s Amber Ale clone recipe
(5 gallons/19 L, all-grain)
OG = 1.057 FG = 1.014
IBU = 31 SRM = 16 ABV = 6%
Ingredients
10.5 lbs. (4.8 kg) 2-row pale malt
1.5 lbs. (0.68 kg) crystal malt (60 °L)
2 oz. (57 g) chocolate malt
3.3 AAU Mount Hood hops (45 min.) (0.66 oz./19 g of 5% alpha acid)
3.3 AAU Cascade hops (45 min.) (0.66 oz./19 g of 5% alpha acid)
1 oz. (28 g) Mount Hood hops (10 min.)
1 oz. (28 g) Cascade hops (10 min.)
1 tsp. Irish moss (15 min.)
Wyeast 1028 (London Ale), Wyeast 1318 (London Ale III), White Labs WLP013 (London Ale) or WLP023 (Burton Ale) yeast
3/4 cups corn sugar (if priming)
Step by Step
Mash grains for at least 45 minutes at 150 °F (66 °C). Sparge as normal and collect enough wort for a 60-minute boil.
Boil wort for 60 minutes, adding the hops and Irish moss at times indicated in the ingredients list. After the boil, chill the wort to pitching temperature, aerate well, and pitch the yeast.
Ferment at 68 °F (20 °C). Bottle or keg as normal.
Extract with grains version: Replace 2-row pale malt with 1.5 lbs. (0.68 kg) Muntons light dried malt extract, 4 lbs. 2 oz. (1.9 kg) Alexander’s Pale liquid malt extract and 1 lb. (0.45 kg) 2-row pale malt. Steep the grains at 150 °F (66 °C) in 4.75 qts. (~4.5 L) of water for 45 minutes. Add water to make 3 gallons (11 L), add the dried malt extract, and boil for 60 minutes adding the hops and Irish moss at the times indicated in the ingredients list. Add liquid malt extract with 15 minutes left in boil. After the boil, chill the wort to pitching temperature, aerate well, and pitch the yeast. Follow the remainder of the all-grain recipe.
