📝 About This Recipe
This American Amber Ale is a masterclass in balance, bridging the gap between the toasted sweetness of specialty malts and the bright, citrusy punch of Pacific Northwest hops. Its deep copper hue and creamy off-white head offer a visual promise of the rich caramel and biscuit notes that await on the palate. Perfect for both novice homebrewers and seasoned zymurgists, this recipe delivers a medium-bodied, incredibly sessionable beer that celebrates the soulful complexity of craft brewing.
🥗 Ingredients
The Grain Bill (Milled)
- 9 lbs American 2-Row Pale Malt (Base malt for fermentables)
- 1 lb Crystal/Caramel Malt 60L (For color and sweet caramel flavor)
- 0.5 lb Victory Malt (Adds a toasted, biscuit-like aroma)
- 0.5 lb Munich Malt (Provides a rich, malty backbone)
The Boil (Hops & Additives)
- 1 oz Cascade Hop Pellets (60 minute addition for bitterness)
- 0.5 oz Centennial Hop Pellets (15 minute addition for flavor)
- 0.5 oz Cascade Hop Pellets (5 minute addition for aroma)
- 1 teaspoon Irish Moss (Added at 15 minutes to clarify the beer)
Fermentation & Carbonation
- 1 packet SafAle US-05 Dry Yeast (Clean-fermenting American Ale yeast)
- 7 gallons Spring Water (Filtered or spring water is best for brewing)
- 5 oz Corn Sugar (Dextrose) (For priming/carbonation during bottling)
- 1 ounce Star San Sanitizer (Diluted per instructions; essential for hygiene)
👨🍳 Instructions
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1
Sanitize everything that will touch the beer after the boil—fermenter, airlock, thermometer, and spoons—using a food-grade sanitizer like Star San.
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2
Heat 3.5 gallons of water in your brewing kettle to approximately 162°F (72°C). This is your 'strike water'.
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3
Slowly stir in the milled grains to avoid clumps (dough balls). The temperature should drop to a steady 'mash temp' of 152°F (67°C). Hold this for 60 minutes.
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4
After the mash, rinse the grains (sparging) with 170°F water until you have collected roughly 6.5 gallons of liquid, now called 'wort', in your kettle.
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5
Bring the wort to a vigorous, rolling boil. Watch closely for a 'boil over'—a foam that rises rapidly just as boiling begins.
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6
Once boiling, add 1 oz of Cascade hops. Set a timer for 60 minutes. This provides the foundational bitterness to balance the malt.
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7
With 15 minutes remaining in the boil, add the 0.5 oz of Centennial hops and the Irish Moss to help settle proteins for a clearer beer.
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8
With 5 minutes remaining, add the final 0.5 oz of Cascade hops to lock in those floral, citrusy aromatics.
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9
Immediately after the 60-minute boil, cool the wort as quickly as possible to 70°F (21°C) using an immersion chiller or an ice bath.
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10
Transfer the cooled wort into your sanitized fermenter, splashing it vigorously to aerate the liquid; oxygen is vital for the yeast at this stage.
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11
Pitch (sprinkle) the dry yeast onto the surface of the wort. Seal the fermenter with an airlock filled with a little sanitizer or vodka.
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12
Store the fermenter in a dark, cool place (65-68°F) for 10-14 days until fermentation is complete and the airlock stops bubbling.
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13
On bottling day, boil the corn sugar in 2 cups of water for 5 minutes, let it cool, and add it to a sanitized bottling bucket.
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14
Siphon the beer into the bottling bucket (leaving the sediment behind), then fill sanitized bottles and cap them immediately.
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15
Condition the bottles at room temperature for 2 weeks to allow carbonation to develop before chilling and serving.
💡 Chef's Tips
Always use filtered water; if your tap water tastes like chlorine, your beer will too. Keep your fermentation temperature steady, as spikes in heat can create 'off' fusel alcohol flavors. Sanitation is 90% of brewing—if it isn't clean, the bacteria will ruin your hard work. Be patient during the 2-week bottle conditioning phase; the flavors need time to meld and the carbonation to stabilize. Store finished bottles in a dark place to prevent 'skunking' caused by UV light hitting the hops.
🍽️ Serving Suggestions
Serve in a classic nonic pint glass at 45-50°F to allow the malt complexity to shine. Pairs beautifully with sharp cheddar cheese or a gourmet grilled cheese sandwich. The caramel notes make this a perfect companion for smoked brisket or BBQ pulled pork. Try it alongside a spicy Thai curry; the malt sweetness helps tame the heat. Finish the night by pairing it with a simple carrot cake or spice cake.