hopsalot

Recipes 

I want to brew an Amber Ale next, this will be my first AG brew, is this a good choice? Where should I go to get a detailed recipe and all the ingredients I need(website)?

Beerthoven

Recipes 

If an Amber is what you want to brew, then its a good choice.

Try the Recipe Database. I'll bet you'll find something there.

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Primary/Secondary:

Kegged: #77 Newcastle Brown, #79 California Common, #80 Old Bushy Tail Special Bitter

Planned: American IPA, Dusseldorf Alt, American Amber

I use secondaries!

Alamo_Beer

Recipes 

Right on! I only did a few extracts then went to AG. Good luck...

Why not try an AG kit from www.austinhomebrew.com

Bobby_M

Recipes 

One my favorite Ambers has been Bear Republic Red Rocket. Jamil has a clone recipe that I hear is very close. Check out beerdujour.com for the recipe.

Now, if you look in the recipe database, I did an amber as one of my first AG brews and it was awesome. In fact, I tried tweaking it here and there in more recent batches but it was never as good as that one.

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mdd134

Recipes 

I I recently did an American amber ale from www.austinhomebrew.com it was an all grain kit, with Nottingham. It was great

Chad

Recipes 

This is the American Amber from John Palmer's How to Brew. It's an excellent amber in the Anderson Valley Boon Amber & Red Nectar vein. If you can't find the 1332 yeast, Wyeast's 1968 London ESB works well too. This is a well balanced ale, lightly malty with a nice back of the throat hop bitterness from the Centennials.

Chad

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Chad Ward
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camiller

Recipes 

I think Yooper has a Fat Tire clone recipe, if you like Fat Tire. And Wyeast has the actual Fat Tire yeast available this quarter as part of their VSS program. I'm actually planing that for my first AG, as soon as I get the time to finish my mash tun.

Edit: Yoopers Fat Tire clone: http://www.homebrewtalk.com/showthread.php?t=27646

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fizbin99

Recipes 

This is a good amber ale for winter, I developed this over a couple of years to make a good version for the colder months.

per 10 gallon batch

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-B American Ale, American Amber Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 40
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 20.00
Anticipated OG: 1.052 Plato: 12.89
Anticipated SRM: 13.2
Anticipated IBU: 28.9
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 8.25 Percent Per Hour
Pre-Boil Wort Size: 11.41 Gal
Pre-Boil Gravity: 1.046 SG 11.35 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.0 14.00 lbs. Pilsener Germany 1.038 2
5.0 1.00 lbs. Special B Malt Belgian 1.030 145
20.0 4.00 lbs. Munich Malt Germany 1.037 9
2.5 0.50 lbs. Crystal 20L America 1.035 20
2.5 0.50 lbs. Crystal 55L Great Britian 1.034 55

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Simcoe Pellet 12.00 28.9 First WH
2.00 oz. Cascade Pellet 5.60 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

DCL Yeast US-56 SafAle American Ale


Water Profile
-------------

Profile: Millersburg
Profile known for:

Calcium(Ca): 185.0 ppm
Magnesium(Mg): 19.0 ppm
Sodium(Na): 5.6 ppm
Sulfate(SO4): 30.0 ppm
Chloride(Cl): 2.0 ppm
biCarbonate(HCO3): 230.0 ppm

pH: 7.20


Mash Schedule
-------------

Mash Name: Pilsner Malt Step Mash

Total Grain Lbs: 20.00
Total Water Qts: 26.00 - Before Additional Infusions
Total Water Gal: 6.50 - Before Additional Infusions

Tun Thermal Mass: 0.30
Grain Temp: 60.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacc 5 60 150 150 Infuse 172 26.00 1.30
Mash Out 5 10 168 168 Infuse 201 16.36 2.12


Total Water Qts: 42.36 - After Additional Infusions
Total Water Gal: 10.59 - After Additional Infusions
Total Mash Volume Gal: 12.19 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Notes
-----

Enhanced maltiness.

Add CaSO4 to the mash gallons as a treatment salt to
adjust the pH to 5.2 if needed. Adjust the rest of the sparge water to pH
5.6. Pitch 1 pack of yeast per carboy. Ferment at 68*F (set fermentation chamber to 65*F to comp for yeast
energy) for 1 week. Rack to secondary and ferment out for 2 weeks at 68*F
(set fermentation temp to 68*F). Rack to keg and condition at 40*F for 4 w
eeks. Force carbonate to 2.2 vol CO2 and enjoy.