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American Ale - American Amber Ale (BJCP 2008)




Top 10 American Amber Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Arrogant Bastard Clone
5.5 gal 6.74% 98.83 1.066 1.015
All Grain 12947
Caramel Amber Ale
19 L 4.94% 39.61 1.045 1.008
BIAB 8498
Zoe Clone
5.5 gal 7.43% 78.37 1.074 1.017
All Grain 5829
AAA
21 L 4.11% 32.95 1.038 1.007
BIAB 4671
Good Twin Amber Ale (Gluten Free)
7 gal 8.28% 0 1.077 1.014
All Grain 4178
8 Wired Tall Poppy Clone
14 L 6.75% 62.75 1.071 1.020
All Grain 3909
Smoked Amber Ale
6 gal 5.23% 36.22 1.056 1.016
All Grain 3534
Red Dawn - Amber Coffee Ale
5 gal 5.07% 39.31 1.052 1.014
All Grain 3271
Blood Orange
5 gal 4.3% 34.04 1.042 1.009
extract 3245
Amber Christmas Gahr-ed
25 L 6.16% 42.89 1.061 1.014
BIAB 2886

Newest American Amber Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
GoldenEmbers
5.5 gal 4.27% 32.19 1.043 1.010
All Grain 10
American Amber Ale IA
20 L 4.58% 37.96 1.049 1.015
All Grain 15
The Accident - A (Hopefully) Red Ale
19 L 6.11% 38.4 1.058 1.011
All Grain 23
Alternate Facts
6 gal 6.45% 39.99 1.064 1.015
BIAB 51
AMERICAN AMBAR ALE II
7 L 6.05% 31.96 1.058 1.012
All Grain 36
SLEEMAN HONEY B
25 L 5.62% 38.89 1.057 1.014
BIAB 30
VLA Amber Ale
20 L 5.88% 33.16 1.059 1.014
All Grain 40
Samara Brewing Co - Acer Red Ale
500 L 4.72% 22.87 1.046 1.010
All Grain 96
BrettBrau
5 gal 6.25% 36.85 1.074 1.027
All Grain 80
Full Sail Amber Ale
19 L 5.97% 35.7 1.061 1.015
All Grain 61

Fermentables Used In American Amber Ale (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
US - Pale 2-Row 500 US Grain base malt 1.8°L
37 67% 7% - 100%
Caramel / Crystal 60L 236 Grain crystal malt 60°L
34 8% 1% - 23%
Munich - Light 10L 221 Grain specialty malt 10°L
33 15% 3% - 100%
United Kingdom - Maris Otter Pale 221 United Kingdom Grain base malt 3.75°L
38 64% 2% - 100%
American - Caramel / Crystal 40L 201 American Grain crystal malt 40°L
34 9% 2% - 42%
American - Caramel / Crystal 120L 175 American Grain crystal malt 120°L
33 5% 1% - 18%
American - Victory 154 American Grain roasted malt 28°L
34 6% 1% - 28%
American - Carapils (Dextrine Malt) 119 American Grain crystal malt 1.8°L
33 6% 0% - 42%
American - Caramel / Crystal 80L 116 American Grain crystal malt 80°L
33 7% 2% - 25%
American - Chocolate 112 American Grain roasted malt 350°L
29 2% 0% - 9%

Hops Used In American Amber Ale (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 586 7 29% 1% - 100%
Centennial 337 10 24% 3% - 100%
Amarillo 245 8.6 24% 1% - 100%
Willamette 179 4.5 34% 4% - 100%
Chinook 176 13 23% 2% - 100%
Simcoe 167 12.7 20% 0% - 100%
Citra 164 11 26% 2% - 100%
Columbus 144 15 21% 2% - 100%
Magnum 122 15 29% 1% - 100%
Northern Brewer 92 7.8 35% 2% - 100%

Steeping Grains Used In American Amber Ale (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Caramel / Crystal 60L 46 Grain crystal malt 60°L
34 51% 14% - 100%
American - Chocolate 32 American Grain roasted malt 350°L
29 16% 2% - 68%
American - Caramel / Crystal 40L 32 American Grain crystal malt 40°L
34 55% 18% - 100%
American - Caramel / Crystal 80L 30 American Grain crystal malt 80°L
33 52% 18% - 100%
American - Caramel / Crystal 120L 30 American Grain crystal malt 120°L
33 44% 6% - 100%
American - Carapils (Dextrine Malt) 28 American Grain crystal malt 1.8°L
33 27% 9% - 50%
Belgian - Biscuit 20 Belgian Grain roasted malt 23°L
35 32% 17% - 67%
Munich - Light 10L 19 Grain specialty malt 10°L
33 35% 18% - 89%
American - Victory 17 American Grain roasted malt 28°L
34 27% 8% - 55%
American - Caramel / Crystal 20L 17 American Grain crystal malt 20°L
35 42% 9% - 100%

Yeasts Used In American Amber Ale (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 550 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - California Ale Yeast WLP001 150 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 114 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Fermentis - Safale - English Ale Yeast S-04 99 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Danstar - Nottingham Ale Yeast 51 Danstar Ale Med-High High 77% 57°F 70°F
Wyeast - American Ale II 1272 47 Wyeast Ale 0.1 High 74% 60°F 72°F
Wyeast - Northwest Ale 1332 32 Wyeast Ale 0.1 High 69% 65°F 75°F
White Labs - California Ale V Yeast WLP051 27 White Labs Ale Med-High Med-High 72.5% 66°F 70°F
Mangrove Jack - US West Coast Yeast M44 23 Mangrove Jack Ale n/a High 78% 59°F 74°F
White Labs - English Ale Yeast WLP002 21 White Labs Ale Medium Very High 66.5% 65°F 68°F

Other Ingredients Used In American Amber Ale (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 180 Fining Boil 78% 0% - 100%
Gypsum 114 Water Agt Mash 30% 0% - 100%
Whirlfloc 95 Fining Boil 73% 0% - 100%
Calcium Chloride (dihydrate) 47 Water Agt Mash 14% 0% - 69%
Epsom Salt 47 Water Agt Mash 8% 0% - 47%
Lactic acid 32 Water Agt Mash 67% 7% - 100%
Calcium Chloride (dihydrate) 28 Water Agt Mash 18% 0% - 100%
Calcium Chloride (anhydrous) 23 Water Agt Mash 19% 0% - 61%
Baking Soda 19 Water Agt Mash 8% 0% - 23%
Phosphoric acid 18 Water Agt Mash 56% 0% - 100%

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