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Christmas Amber

239 calories 20 carbs
Beer Stats
Method: Extract
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.145 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Nu Home Brew & Bottles
Calories: 239 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Wednesday December 4th 2013
1.073
1.012
7.9%
27
14.41
n/a
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5.25 lb Dry Malt Extract - Light5.25 lb Dry Malt Extract - Light 42 4 52.5%
1.75 lb Dry Malt Extract - Amber1.75 lb Dry Malt Extract - Amber 42 10 17.5%
1 lb Brown Sugar1 lb Brown Sugar 45 15 10%
8 lb Total      
Steeping Grains
Amount Fermentable PPG °L Bill %
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 10%
0.50 lb American - Caramel / Crystal 15L0.5 lb Caramel / Crystal 15L 35 15 5%
0.25 lb American - Caramel / Crystal 75L0.25 lb Caramel / Crystal 75L 33 75 2.5%
0.15 lb American - Victory0.15 lb Victory 34 28 1.5%
0.10 lb United Kingdom - Chocolate0.1 lb Chocolate 34 425 1%
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Sterling1 oz Sterling Hops Leaf/Whole 8.7 Boil 60 min 12.8 18.2%
0.50 oz Centennial0.5 oz Centennial Hops Leaf/Whole 10 Boil 25 min 5.11 9.1%
1 oz Sterling1 oz Sterling Hops Leaf/Whole 8.7 Boil 15 min 6.35 18.2%
0.50 oz Centennial0.5 oz Centennial Hops Leaf/Whole 10 Boil 5 min 1.47 9.1%
0.50 oz Sterling0.5 oz Sterling Hops Leaf/Whole 8.7 Boil 5 min 1.28 9.1%
1 oz Sterling1 oz Sterling Hops Leaf/Whole 8.7 Dry Hop 5 days 18.2%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Dry Hop 5 days 18.2%
 
Other Ingredients
Amount Name Type Use Time
2 each Clove Spice Boil 3 min.
0.50 tsp All Spice or Ground Ginger Spice Boil 3 min.
1 each Cinamon Stick Spice Secondary --
4 each Spruce Tips Other Secondary --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Attenuation (custom):
83%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Notes

All the spices over there are optional additions for you to mix and match to your taste. I put them in so you have an idea of quantity and useage to start with.

Cinnamon stick (and any fibrous spice) I always steam before adding to secondary, both to sterilize them and to break down the fibers.

The Brown sugar is optional but will provide an alcohol warmth that pairs well with spice additions.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-06-21 17:24 UTC
Discussion about this recipe:
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Azgringo 10/13/2014 at 05:32pm
How,long did you leave the cinnamon stick in secondary and where would you get spruce tips?


Genus Brewing 06/21/2015 at 05:21pm
Cinnamon sticks were 5 days in secondary (I also steam them before adding to both sterilize the and break down the fibers.
Spruce grows in abundance where I'm from but I think outside the PNW some specialty stores may have them. I wouldn't know for certain.



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