American Amber II

5 gallons, all-grain;  OG = 1.052 (13° Plato); ABV = 5%; SRM = 16; 23 IBUs

Ingredients:

• 8 lbs. two-row pale malt
• 1 lb. carapils or dextrin-type malt
• 0.5 lbs. crystal malt, 80° Lovibond
• 0.25 lb. crystal malt, 120° Lovibond
• 0.25 lb. chocolate malt
• 0.25 oz. Centennial hops (2.75% alpha acid) for 90 min.
• 1.75 oz. Willamette hops (3.5% alpha acid): 0.75 oz. for 15 min., 1 oz. at end of boil
• 1 pt. starter of Wyeast 1056 (American ale)
• 2/3 cup corn sugar for priming

Step by Step:

Mash grain in 3.25 gal. of water for 60 min. at 150° F. Sparge with 168° F water to yield 5.75 gal. of wort.

Total boil time is 90 min. At beginning of boil add Centennial hops and continue for 75 min. more. Add first Willamette addition and boil for remaining 15 min. At end of boil, add last Willamette 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, or until the gravity has reached 1.012 (3° Plato). Let settle, rack, prime, and bottle.

Age seven more days before drinking.

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American Amber II

5 gallons, extract with grain; OG = 1.052 (13° Plato); ABV = 5%; SRM = 16; 23 IBUs

Ingredients:

• 7.5 lbs. light malt syrup
• 1 lb. carapils or dextrin-type malt
• 0.5 lb. crystal malt, 80° Lovibond
• 0.25 lb. crystal malt, 120° Lovibond
• 0.25 lb. chocolate malt
• 0.25 oz. Centennial hops (2.75% alpha acid) for 60 min.
• 1.75 oz. Willamette hops (3.5% alpha acid): 0.75 oz. for 15 min., 1 oz. at end of boil
• 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 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 Centennial hops and continue for 45 min. Add first Willamette addition and boil for remaining 15 min. At end of boil, add last Willamette 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, or until the gravity has reached 1.012 (3° Plato). Let settle, rack, prime, and bottle.

Age seven more days before drinking.