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Austin's Amber Ale
American Amber Ale • Extract • 5.25 gal
My own recipe. Very nice amber ale with rich flavor. Try it - let me know what you think. Has been a family favorite - now brewing in 10 gallon batches.
November 20, 2005 am 11:34am
5.0/5.0 1 rating
Ingredients (Extract, 5.25 gal)
- 1 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 4 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 2 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1.0 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.2 oz
Cascade - 5.7 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.5 oz
Cascade - 5.7 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.5 oz
Cascade - 5.7 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Excellent Beer! Variable 0.5-1lb brown sugar.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.063 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.015 | |
| Color: | 13.2 SRM | 10 - 17 | |
| Alcohol: | 6.4% ABV | 4.5% - 6% | |
| Bitterness: | 28.6 IBU | 25 - 40 | |
Discussion
Good!
2007-05-16 12:21pm
I'm a novice brewer - this was my third batch; it came out great, I really enjoyed it and have gotten good reviews from all who've tried it. I used about 0.6 lb brown sugar. I gave mine about 6 days in primary, and about a week and a half in secondary (where it cleared very well) and 2-3 weeks in bottles.
Could be better.
2008-08-02 7:52pm
I brewed this recipe recently and thought it was OK. However, I think it would really benefit from adding some Biscuit and or Chocolate malt.
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