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19A1. American Amber Ale

184 calories 18 carbs
Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 184 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created Monday August 28th 2017
1.056
1.012
5.68%
35.22
13.76
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 26.7%
1 lb American - Munich - Dark 20L1 lb Munich - Dark 20L 33 20 3%
0.75 lb American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L - (late addition) 33 120 2.2%
0.50 lb American - Victory0.5 lb Victory 34 28 1.5%
22.50 lb Rice Hulls22.5 lb Rice Hulls 0 0 66.7%
33.75 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 Boil 60 min 14.39 11.1%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 15 min 6.67 22.2%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 15 min 8.19 22.2%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 5 min 2.68 22.2%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 5 min 3.29 22.2%
 
Mash Guidelines
Amount Description Type Temp Time
4.22 gal Single Infusion Infusion 152 °F 60 min
4.96 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
4.72 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.49 g Gypsum Water Agt Mash 1 hr.
8.76 ml Phosphoric acid Water Agt Mash 1 hr.
8 ml Phosphoric acid Water Agt Sparge 1 hr.
0.16 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 287 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Crystal Malt:
Add after mash-out, during vorlauf.

Condition at least 4 weeks.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
An amber, hoppy, moderate-strength American craft beer with a caramel malty flavor. The balance can vary quite a bit, with some versions being malty and others being aggressively hoppy. Hoppy and bitter versions should not have clashing flavors with the caramel malt profile.

Aroma:
Low to moderate hop aroma with characteristics typical of American or New World hop varieties (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon). A citrusy hop character is common, but not required. Moderately-low to moderately-high maltiness (usually with a moderate caramel character), which can either support, balance, or sometimes mask the hop presentation. Esters vary from moderate to none.

Appearance:
Amber to coppery-brown in color. Moderately large off-white head with good retention. Generally, quite clear although dry-hopped versions may be slightly hazy.

Flavor:
Moderate to high hop flavor with characteristics typical of American or New World hop varieties (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon). A citrusy hop character is common, but not required. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive, but can vary either way. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish.

Mouthfeel:
Medium to medium-full body. Medium to high carbonation. Overall smooth finish without astringency. Stronger versions may have a slight alcohol warmth.

Comments:
Can overlap in color with darker American pale ales, but with a different malt flavor and balance. Regional variations exist with some being mainstream and others being quite aggressive in hopping. Stronger and bitterer versions are now split into the Red IPA style.

History:
A modern American craft beer style developed as a variation from American Pale Ales. Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.

Characteristic Ingredients:
Pale ale malt, typically North American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American or New World hops, often with citrusy flavors, are common but others may also be used.

Style Comparison:
Darker, more caramelly, more body, and generally less bitter in the balance than American Pale Ales. Less alcohol, bitterness, and hop character than Red IPAs. Less strength, malt, and hop character than American Strong Ales. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).

Vital Statistics:
OG: 1.045 – 1.060
FG: 1.010 – 1.015
IBUs: 25 – 40
SRM: 10 – 17
ABV: 4.5 – 6.2%

Commercial Examples:
Deschutes Cinder Cone Red, Full Sail Amber, Kona Lavaman Red Ale, North Coast Ruedrich's Red Seal Ale, Rogue American Amber Ale, Tröegs HopBack Amber Ale

Tags:
standard-strength, amber-color, top-fermented, north-America, craft-style, amber-ale-family, balanced, hoppy

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  • Last Updated: 2019-10-29 21:10 UTC
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