American Amber I

5 gallons, all-grain; OG = 1.064 (16° Plato); 42 IBUs; SRM = 18; ABV = 6.5%

Ingredients:

• 9 lbs. two-row pale malt
• 1 lb. carapils or dextrin-type malt
• 0.5 lb. carastan malt or caramel malt, 20° Lovibond
• 0.5 lb. crystal malt, 60° Lovibond
• 0.5 lb. crystal malt, 120° Lovibond
• 0.25 lb. roasted barley
• 0.5 oz. Columbus hops (7% alpha acid) for 90 min.
• 1.5 oz. Cascade whole hops (3% alpha acid): 0.5 oz. for 30 min., 1 oz. at end of boil
• 0.5 oz. Liberty hops, dry hop (optional)
• 1 pt. yeast starter, Wyeast 1056 (American ale)
• 2/3 cup corn sugar for priming

Step by Step:

Mash grain in 3.75 gal. of water for 60 min. at 150° F. Sparge with enough 168° F water to yield 5.75 gal. of wort.

Total boil time is 90 min. At beginning of boil add Columbus hops and continue for 60 min. more. Add first Cascade addition and boil for remaining 30 min. At end of boil, add last Cascade addition. Whirlpool and cool to 69° F to pitch starter.

Ferment beer at 69° F for seven days and transfer to secondary. Ferment for seven more days until the gravity has reached 1.008 to 1.012 (2° to 3° Plato) or has stopped fermenting.

Let settle, rack, prime, and bottle. Dry hop in secondary if desired with 0.5 oz. Liberty pellets in a nylon hop bag.

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American Amber I

5 gallons, extract with grain; OG = 1.064 (16° Plato); 42 IBUs; SRM = 18; ABV = 6.5%

Ingredients:

• 8 lbs. light malt syrup
• 0.5 lbs. crystal malt, 80° Lovibond
• 0.5 lb. carapils or dextrin-type malt
• 0.25 lb. roasted barley
• 0.75 oz. Columbus hops (10.5% alpha acid) for 60 min.
• 1.5 oz. Cascade whole hops (3% alpha acid): 0.5 oz. for 30 min., 1 oz. at end of boil
• 0.5 oz. Liberty hops, dry hop (opt.)
• 1 pt. starter of Wyeast 1056 (American ale)
• 2/3 cup corn sugar for priming

Step by Step:

Start with 5 gal. of water in boil kettle. Steep crushed grains in a nylon bag at 150° F for 30 min. Remove bag and rinse with enough 168° F water to make 5.5 gal.

Add extract. Total boil time is 60 min. At beginning of boil add Columbus hops and continue for 30 min. Add first Cascade addition and boil for remaining 30 min. At end of boil add last Cascade addition and whirlpool.

Cool to 69° F to pitch starter.

Ferment beer at 69° F for seven days and transfer to secondary. Ferment for seven more days until the gravity has reached 1.008 to 1.012 (2° to 3° Plato) or has stopped fermenting. Let settle, rack, prime, and bottle.

Dry hop in secondary if desired with 0.5 oz. Liberty pellets in a nylon hop bag.