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Old 09-20-2012, 06:11 PM   #1
Jun 2012
London, Ontario
Posts: 16


I am looking to make an amber ale. Something that is easy drinking, not too hoppy, but I would also like to used a pale ale LME. Would I be able to get something red from a pale ale extract and adding grains like a 20-30 crystal and maybe roasted barley?

I have been researching recipes a lot lately and I haven't found anything too promising yet - and if I do, it has amber extract with it.

I haven't made one of my own recipes yet, but the extract with specialty grain recipes don't seem like they would be too hard to come up with something. I just don't want to dump a bunch of money into it yet if it doesn't turn out.


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Old 09-20-2012, 07:27 PM   #2
Sep 2011
Glendale, CA
Posts: 579
Liked 57 Times on 44 Posts

Jamil's American Amber Ale from Brewing Classic Styles is fantastic. I'm pretty sure the extract version calls for pale LME and not amber LME. It has some C40 and C120 but no roasted barley. It comes out amber, not quite as red as an Irish red ale. And it's not too hoppy, something like 35 IBUs. Just rich, well-balanced and very drinkable. Do a search for the recipe, you'll find it out there somewhere. Or better yet, buy the book. It's worth the price and more. Good luck.

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Old 09-20-2012, 07:31 PM   #3
May 2012
Boston, MA
Posts: 116
Liked 12 Times on 10 Posts

This is my amber ale:

Everyone seems to enjoy it and it's a simple recipe. Keep in mind, that is a 3.5 gallon batch size.

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Old 09-20-2012, 07:36 PM   #4
Jan 2010
Medford, MA
Posts: 4,125
Liked 125 Times on 121 Posts

you can definitely do that and I would recommend that way. do you know what color amber you want? light, medium, dark?

something like this should get you there:
1.052 OG, 12 SRM
6.6lbs light extract
1lb crystal 60 ( or whatever level(s) of crystal you want)
0-2oz chocolate or carafa (depending on color desired)

you could add in a lil victory or munich if you want a bit more malt character

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Old 09-21-2012, 12:12 AM   #5
Mar 2011
Woodland Hills, Ca
Posts: 40

I second Jwalker's advice. Buy the book. Excellent recipes as they are written, and also easy to modify here and there to come up with your own unique recipes. I've brewed at least 10 of his recipes and despite my less than professional brewing techniques, they produce good stuff.

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Old 09-21-2012, 12:23 AM   #6
Ale's What Cures You!
Yooper's Avatar
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,553
Liked 7918 Times on 5543 Posts

For an American amber, I like to use a darker and a lighter crystal malt in lower amounts. It gives a "depth" and complexity to the beer that is really nice.

If you want a non-hoppy amber, are you thinking like Fat Tire? Or more hops than that? I can help you come up with something if I know how hoppy you're thinking.
Broken Leg Brewery
Giving beer a leg to stand on since 2006

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Old 09-21-2012, 12:53 PM   #7
Apr 2012
Schenectady, New York
Posts: 916
Liked 116 Times on 93 Posts

Originally Posted by Yooper View Post
For an American amber, I like to use a darker and a lighter crystal malt in lower amounts. It gives a "depth" and complexity to the beer that is really nice.
Each malt gives you a slight difference in flavor and can fill in the blanks of your flavor profile. Using a couple of different roasts in smaller amounts as Yooper stated (balancing them out to give you the color you want) can give you a more complex depth of flavor.

This is like the difference between the sound of a 3 member garage band and a Rolling Stones concert.


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