Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Simcoe Amber Ale	American Amber Ale	6.5 Gallons	1.046	1.008	5.02	30.58	17.15 °L	388	0
Author: GUY235 Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: dextrose Priming Amount: 1 cup Creation Date: 12/29/2017 10:03 PM Notes:
Apple Crisp Amber	American Amber Ale	5 Gallons	1.052	1.014	5.02	26.17	11.43 °L	210	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/31/2020 2:29 PM Notes:
APA Mandarina	American Amber Ale	19 Litres	1.059	1.021	5.02	48.16	14.14 °L	218	0
Author: Sneaky Pete Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/23/2020 1:08 PM Notes:
All Grain American	American Amber Ale	3 Gallons	1.047	1.009	5.02	35.61	10.55 °L	243	0
Author: andysamb4 Boil Size: 3.8 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 2.9 oz Creation Date: 2/18/2020 2:31 PM Notes:
Kviek Amber	American Amber Ale	4.5 Gallons	1.048	1.01	5.02	37.32	12.74 °L	213	1
Author: RFDavin Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 42 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/16/2019 6:08 PM Notes:
Stab In The Dark Amber Ale	American Amber Ale	21 Litres	1.054	1.016	5.02	39.35	11.92 °L	318	0
Author: Boil Size: 33 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/30/2019 12:54 PM Notes: PB Grav 1040ish OG 1054 - 67% brewhouse effficiency FG 1014 Strike 67 Mash 66 30m 66.2 60m 64.3 33L start but only ended up with 18L in fmtr due to 300g hop addition. 36L kettle start next time and rethink trub separation method (again)
Ao Cubo	American Amber Ale	37 Litres	1.051	1.013	5.02	29.25	12.51 °L	249	1
Author: Squid92 Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.071 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/1/2019 3:42 PM Notes: Houve diluição de aproximadamente 14L no fermentador.
Mosaic 12.5 AA Taster	American Amber Ale	1 Gallons	1.048	1.01	5.02	23.42	3.59 °L	428	2
Author: Flynnski Boil Size: 2.52 Gallons Boil Time: 60 Boil Gravity: 1.019 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/10/2019 4:43 AM Notes: This is a simple recipe to use for HOPs comparison (learning about hops) and for learning small batch technique. The recipe will be altered as I move through different batches. Purpose is to slowly increase the Hops variety AA starting at 3.8, then going up to about 8 while changing Hop variety to learn the different flavors. Keeping the Hop additions consistent through each bach, at 1/4 oz for 45 minutes and 1/4 oz for 10 minutes along with some Irish Moss. The first batch was a big learning experience with 2.2 lbs of grain, moved to 3 lbs for second batch. First batch OG was 1.053 and fg 1.015. Second batch OG was 1.073 and expecting an FG of 1.015. I suspect secondary fermentation will need to be longer to get down to that FG.
Leftovers Amber Ale	American Amber Ale	19 Litres	1.051	1.013	5.02	0	13.44 °L	190	0
Author: Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/7/2019 8:36 AM Notes:
RyeAmber	American Amber Ale	11 Gallons	1.054	1.016	5.02	38	12.98 °L	295	0
Author: King man Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 74 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/25/2018 12:55 AM Notes:
TigerBlood Red Ale	American Amber Ale	5 Gallons	1.051	1.013	5.02	33.66	15.47 °L	1K	0
Author: Evan Hunter Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/23/2011 7:52 AM Notes: The recipe is a modified version of "Raucous Red Ale" from The Brew-Master's Bible. It now includes partial mashing and a malt substitution to include leftover ingredients. I decided to shy away from the traditional American ingredients (Crystal, Carapils, etc.) and use Belgian specialty malts to provide the caramel flavoring base. The Gold LME will be split between two additions to keep the color as light as possible. The Belgian Special B and Aromatic malts will provide the dark amber color. The balanced blend of malts and hops should create a robust final product.
Albermale Ale Small	American Amber Ale	5.5 Gallons	1.05	1.012	5.02	40.94	9.6 °L	326	0
Author: Big Easy Brewers Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/15/2017 2:24 PM Notes:
The Physics (5L)	American Amber Ale	5 Litres	1.046	1.008	5.02	56.47	30.03 °L	1.6K	0
Author: Lew's Microbrews Boil Size: 6.25 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/7/2017 9:38 AM Notes:
Mannhullet - Rav To The Grav	American Amber Ale	50 Litres	1.051	1.013	5.02	53.76	11.79 °L	731	0
Author: Gløshaugen Bryggeforum Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: Sukkerlake Priming Amount: 6 g/L Creation Date: 2/8/2017 9:10 PM Notes: Kjøl ned vørter til 17 grader før pitching av gjær. Etymologi: Amber oversatt til norsk er rav. Så vi modifiserte utrykket "rave to the grave" til å inneholde "rav" i stedet. Tar selvkritikk her, var ikke spesielt kreativt. Original: http://www.brewersfriend.com/homebrew/recipe/view/148603/bakke-brygg-american-amber-ale-50-l
Dave's Wicked Clone	American Amber Ale	10.5 Gallons	1.048	1.01	5.02	21.97	18.68 °L	591	0
Author: DaveLikesBeer Boil Size: 12.25 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/3/2016 7:43 PM Notes:
Kentucky Common	American Amber Ale	10 Gallons	1.049	1.011	5.02	28.01	15.78 °L	2.3K	1
Author: stephen.h.irving@gmail.com Boil Size: 12 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Keg Priming Amount: N/A Creation Date: 11/2/2015 11:01 PM Notes: 06NOV15: STARTER, used 2 packets of WLP001 pure pitch dated 21SEPT15, 7.3 oz DME, 1/2 tsp yeast nutrient, used pro brewer .75 pitch ratio KY COMMON RESEARCH: Historical Beer: Kentucky Common Aroma: Low to medium grainy, corn-like or sweet maltiness with a low toast, biscuity-grainy, bready, or caramel malt accent. Medium to moderately-low hop aroma, usually floral or spicy in character. Clean fermentation character, with possible faint berry ester. Low levels of DMS are acceptable. No sourness. Malt-forward in the balance. Appearance: Amber-orange to light brown in color. Typically clear, but may have some light haze due to limited conditioning. Foam stand may not be long lasting, and is usually white to beige in color. Flavor: Moderate grainy-sweet maltiness with low to medium-low caramel, toffee, bready, and/or biscuity notes. Generally light palate flavors typical of adjunct beers; a low grainy, corn-like sweetness is common. Medium to low floral or spicy hop flavor. Medium to low hop bitterness, which should neither be coarse nor have a harsh aftertaste. May exhibit light fruitiness. Balance in the finish is towards the malt. May have a lightly flinty or minerally-sulfate flavor in the finish. The finish is fairly dry, including the contributions of roasted grains and minerals. No sourness. Mouthfeel: Medium to medium-light body with a relatively soft mouthfeel. Highly carbonated. Can have a creamy texture. Overall Impression: A darker-colored, light-flavored, malt-accented beer with a dry finish and interesting character malt flavors. Refreshing due to its high carbonation and mild flavors, and highly sessionable due to being served very fresh and with restrained alcohol levels. Comments: Modern characterizations of the style often mention a lactic sourness or sour mashing, but extensive brewing records from the larger breweries at the turn of the century have no indication of long acid rests, sour mashing, or extensive conditioning. This is likely a modern home brewer invention, based on the supposition that since indigenous Bourbon distillers used a sour mash, beer brewers must also have used this process. No contemporaneous records indicate sour mashing or that the beer had a sour profile; rather the opposite, that the beer was brewed as an inexpensive, present-use ale. History: A true American original style, Kentucky Common was almost exclusively produced and sold around the Louisville Kentucky metropolitan area from some time after the Civil War up to Prohibition. Its hallmark was that it was inexpensive and quickly produced, typically 6 to 8 days from mash to delivery. The beer was racked into barrels while actively fermenting (1.020– 1.022) and tightly bunged to allow carbonation in the saloon cellar. There is some speculation that it was a variant of the lighter common or cream ale produced throughout much of the East prior to the Civil War and that the darker grains were added by the mostly Germanic brewers to help acidify the typical carbonate water of the Louisville area. Up until the late 19th century, Kentucky Common was not brewed in the summer months unless cellars, usually used for malting, were used for fermentation. With the advent of ice machines, the larger breweries were able to brew year round. In the period from 1900 to prohibition, about 75% of the beer sold in the Louisville area was Kentucky Common. With prohibition, the style died completely as the few larger breweries that survived were almost exclusively lager producers. Characteristic Ingredients: Six-row barley malt was used with 35% corn grits to dilute the excessive protein levels along with 1 to 2% each caramel and black malt. Native American hops, usually about .2 pounds per barrel of Western hops for bittering and a similar amount of New York hops (such as Clusters) for flavor (15 minutes prior to knock out). Imported continental Saazer-type hops (.1 pounds per barrel) were added at knock out for aroma. Water in the Louisville area was typically moderate to high in carbonates. Mash water was often pre-boiled to precipitate the carbonate and Gypsum was commonly added. Considering the time from mash in to kegging for delivery was typically 6 to 8 days, clearly aggressive top-fermenting yeasts was used. Style Comparison: Like a darker-colored cream ale emphasizing corn, but with some light character malt flavor. Malt flavors and balance are probably closest to modern adjunct-driven international amber or dark lagers, Irish red ales, or Belgian pale ales. Vital Statistics: OG: 1.044 – 1.055 IBUs: 15 – 25 FG: 1.014 – 1.018 SRM: 11 – 20 ABV: 4.0 – 4.4% Commercial Examples: Occasional brewpub and microbrewery specials References: Wahl & Henius, Louisville Breweries, Brewing Logs from Phoneix and Oertel Breweries. Research and initial writeup by Dibbs Harting, support by Conrad Selle and Leah Dienes.
BG Amber	American Amber Ale	21 Litres	1.055	1.017	5.02	41.87	15.9 °L	550	0
Author: Boil Size: 11.3 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/20/2015 11:24 AM Notes:
Brew #017 - Session Vienna Amber	American Amber Ale	40 Litres	1.047	1.008	5.02	45.81	10.21 °L	1K	0
Author: valtert Boil Size: 43 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 80 Mash Thickness: 2.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/4/2015 7:30 PM Notes:
Amber Ale	American Amber Ale	12 Gallons	1.052	1.014	5.02	52.7	8.51 °L	709	0
Author: Boil Size: 15 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 83 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/27/2015 1:59 PM Notes:
American Amber Ale	American Amber Ale	5 Gallons	1.053	1.015	5.02	60.21	10.42 °L	1.3K	0
Author: jonmabe Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/4/2015 5:24 AM Notes:
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