Beer Recipe of the Week: Big Basin Amber Ale
In How To Brew: Everything You Need To Know to Brew Beer Right the First Time (p. 220) John Palmer discusses amber ales:
Part of the American ale style spectrum that proceeds from pale to amber to brown to porter, amber ales bridge pale and brown ales by adding body and sweetness and shifting the beer's balance away from the hops to the malt. Amber ales are sweeter than brown ales but will have more hop flavor and aroma dancing on top than a brown. Amber ales have become one of my favorite beers. I like the balance of these beers—they are very hearty and satisfying. This is my clone of Red Nectar Ale.
Ingredients for 5 US gallons ( L)
3.3 lb (1.5 kg) | pale malt extract (LME) in boil
3.3 lb (1.5 kg) | pale malt extract (LME) at knockout
2 lb (0.9 kg) | crystal 60 malt
0.5 oz (14 g) | Centennial, 10% AA (60 minutes)
1.0 oz (28 g) | Mt. Hood, 7% AA (30 minutes)
1.0 oz (28 g) | Willamette, 5% AA (15 minutes)
Wyeast 1332 Northwest Ale
Substitute the ingredients listed under "Malt" above with the following:
3.3 lb (1.5 kg) | Amber LME
4.0 lb (1.8 kg) | amber DME
Subsitute the ingredients listed under "Malt" above with the following
8.0 lb (3.6 kg) | British pale ale malt
1.0 lb (0.45 kg) | crystal 60L
1.0 lb (0.45 kg) | crystal 90L
0.5 lb (227 g) | flaked wheat
Original Gravity: 1.055
*Values determined via homebrew recipe calculator using all-grain recipe ingredients
Extract with Specialty Grain
Steep the specialty grains in 3 gallons of 160°F (71.1°C) water for 30-60 minutes. Add first extract addition and bring to boil. Once boiling, follow the boil schedule listed above. Add second extract addition when the heat is turned off and let sit for 10 minutes before cooling. Top off to 5 gallons in fermenter and pitch yeast. Ferment for 10 days at 65°F (18°C) in primary fermenter.
Follow the directions for "Extract with Specialty Grain," but skip the steeping step. Ferment for 10 days at 65°F (18°C) in primary fermenter.
Assumed efficiency: 75%
Mash in and hold at 155°F (68°C) for 60 minutes. Follow boil schedule listed above. Chill to under 80°F (26.7°C), rack to fermenter and pitch yeast. Ferment for 10 days at 65°F (18°C) in primary fermenter.