Hang Over Hops Logo

Taste the Difference

989-600-8753

American Amber Recipe

 

Amber ales are known for their malty, caramel profiles with low to moderate hop levels. To achieve this use a dry malt in combination with liquid malt for added body and maltiness.

The American pale ale should not have a high level of hop aroma. They should be hopped in a way that balances and compliments the malty profile. Bitterness levels for this style of beer are achieved in the early hop additions. Late kettle additions for flavor and aroma are acceptable, but should be done in a way that doesn’t add a lot of citrus character. The use of low alpha acid American hops are typically used for this purpose. We use Willamette hops in the latter part of the boil to lend a subtle hop flavor and aroma.

 

Amber Ale
(5 gallons/19 L, extract with grains)

OG = 1.052 FG = 1.013
IBU = 39 ABV = 5.0%

 

Ingredients

  • 3.3 lbs. (1.5 kg) Coopers light malt extract

  • 3 lbs. (1.4 kg) amber dry malt extract

  • 8oz. (224 grams) crystal 40 ºL

  • 2oz. (56 grams) crystal 135–165 ºL

  • 1/2. oz. (14 grams) Chinook hops (60 minutes)

  • 1 oz. (28 grams) Willamette hops (30 minutes)

  • 1 oz. (28 grams) Willamette hops (5 minutes)

  • White Labs WLP001 (California Ale) yeast

  • 1 tsp. Irish moss at 45 minutes

  • 3/4 cup priming sugar

 

Step by step

Fill brew pot with at least 3 gallons (11.4 L) of cold fresh water. Bring water temperature up to 150 ºF (66 ºC). Add steeping grains to a muslin bag. Tie up the end of the bag and add to the brewing pot. Steep grains for 15–20 minutes then remove. Stir in the liquid and dry malt extracts until completely dissolved. Bring the wort to a boil making sure to watch carefully to prevent a hops. Cool the wort down as quickly as possible by using a wort chiller or by placing brewing pot into a cold water bath in your sink. Once wort has reached 75–80 ºF (~25 ºC), add it to your fermenter. Top the fermenter up to 5 gallons (19 L) with fresh cold water. Mix well to aerate the wort and add the yeast.  boil over. Once a nice gentle rolling boil is achieved, add the first addition of Chinook hops. The total boiling time will be 60 minutes. At 30 minutes into the boil, add the first addition of Willamette Hops. At 45 minutes into the boil, add the Irish Moss. At 55 minutes into the boil, add the second addition of Willamette Hops. After 60 minutes, turn off stove and remove brewing pot from heat. Remove. Allow the beer to ferment at 65–70 ºF (~19 ºC) until complete (typically 7–10 days) and then either rack to a secondary, keg or bottle the beer. Wait 10–14 days and enjoy!

Chinook Pale Ale Recipe

3.20 oz. Chinook- Pellet Boiled for 90 minutes 

3.20 oz Chinook- Pellet whirlpool for 20 minutes

Ferment

40 lbs of Pale 2 row- mash

3 lbs Aromatic - mash

3 lbs Caramel Munich- mash

Yeast

White Labs California V Ale Liquid

Attenuation

Willamette Brown Recipe

6.00 oz. Willamette- Pellet Mash for 30 minutes 

4.00 oz Willamette- Pellet Boiled for 5 minutes

Ferment

45 lbs of Pale 2 row- mash

10 lbs Carabrown - mash

5 lbs Roasted Barley- mash

5 lbs Caramel Crystal- mash

Yeast

White Labs British Ale Liquid

Attenuation