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American Amber Ale

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American Amber Ale

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Beer Style: American Amber Ale 
Recipe Type: all-grain
Yield: 5 gallons

Description:

Developed in collaboration with Eckert Malting & Brewing Co from Chico, California. This is a true to style Amber Ale full bodied beer with medium amber color, tones of malt and biscuit, and light hop aroma and flavor. The malt flavor has a lightly sweet caramel quality. Showcasing American style Chinook and Mt Hood hops.

The beer can be enjoyed any time of the year and with just about every type of food.

Ingredients:

  • 5 lb Pale rice malt (hulled and/or naked varieties)
  • 5 lb Pale millet malt
  • 4 lb Amber rice malt
  • 1 lb James' Brown rice malt
  • 1 lb CaraMillet malt
  • 1 lb Biscuit rice malt
  • 1 tsp Amylase Enzyme (AMG-300L recommended)
  • 1 oz Chinook hops
  • 1 oz Mt Hood hops
  • 1 Whirlfloc tablet
  • 1 pkg Mangrove Jack's M15

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 7 days

Beer Profile

Original Gravity: 1.055
Final Gravity: 1.014
Alcohol by Vol: 5.4%
Color SRM: 11.4
Bitterness IBU: 27.8
Recipe Type: all-grain
Yield: 5.0 Gallons
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Procedure:

Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.

Allow to achieve hot break and maintain rolling boil.

0.5 oz Chinook hops (60 minutes)
0.25 oz Mt Hood hops (30 minutes)
0.25 oz Mt Hood hops (15 minutes)
1 Whirlfloc tablet (15 minutes)
0.50 oz Mt Hood hops (end of boil)
Yeast: Mangrove Jack’s M15 Empire Ale Yeast
Dry Hopping: 0.50 oz Chinook hops

Source:
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