There once was a time when every bar, pub, and taproom had at least one decent Amber Ale on tap. Nowadays, sadly, this doesn’t seem to be the case, which is why contributor Ray Found worked tirelessly to come up with a recipe to satiate all of our desires and, of course, make America amber again!
Make America Amber Again
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.5 gal | 60 min | 76.7 IBUs | 14.4 SRM | 1.056 | 1.012 | 5.8 % |
| Actuals | 1.056 | 1.012 | 5.8 % | |||
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt, Maris Otter | 7.25 lbs | 63.74 |
| Munich I (Weyermann) | 2.25 lbs | 19.78 |
| Caramel/Crystal Malt - 40L | 1 lbs | 8.79 |
| Caramel/Crystal Malt - 15L | 8 oz | 4.4 |
| Pale Chocolate Malt | 6 oz | 3.3 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Magnum | 10 g | 60 min | Boil | Pellet | 12.9 |
| Cascade | 60 g | 15 min | Boil | Pellet | 7.2 |
| Amarillo | 40 g | 15 min | Boil | Pellet | 10.2 |
| Centennial | 20 g | 15 min | Boil | Pellet | 9 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| House (A01) | Imperial Yeast | 74% | 62°F - 70°F |
Notes
| Water Profile: Ca 72 | Mg 1 | Na 10 | SO4 105 | Cl 50 |
Download
| Download this recipe's BeerXML file |
