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Alright Already Amber

IBU: 64.1

SRM: 14.7

OG: 1.06

Yield: 5.5 gallons (20.8 liters)

The following beer recipe is featured in the January/February 2010 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

The following recipe appears in "2009 GABF Pro-Am Competition" by Amahl Turczyn from the January/February 2010 issue of Zymurgy magazine. Join the American Homebrewers Association and enjoy access to all Zymurgy recipes.

Homebrewer Jim Yeager teamed up with O'Fallon Brewery for this 2009 Great American Beer Festival Pro-Am competition entry. Their amber ale collaboration "Alright Already Amber" earned the silver medal!

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Brewed 8 times

Yield: 5.5 gallons (20.8 liters)

The following beer recipe is featured in the January/February 2010 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

The following recipe appears in "2009 GABF Pro-Am Competition" by Amahl Turczyn from the January/February 2010 issue of Zymurgy magazine. Join the American Homebrewers Association and enjoy access to all Zymurgy recipes.

Homebrewer Jim Yeager teamed up with O'Fallon Brewery for this 2009 Great American Beer Festival Pro-Am competition entry. Their amber ale collaboration "Alright Already Amber" earned the silver medal!

Ingredients:

  • 8.0 lb (3.63 kg) British pale two-row malt
  • 0.5 lb (227 g) Belgian aromatic malt
  • 0.5 lb (227 g) dextrin malt
  • 0.5 lb (227 g) flaked barley
  • 0.13 lb (59 g) roasted barley
  • 0.25 lb (113 g) Special B malt
  • 0.5 lb (227 g) 60° L crystal malt
  • 1.0 oz (28 g) Centennial pellet hops, 10.5% a.a. (60 min)
  • 1.0 oz (28 g) Amarillo Gold pellet hops, 9% a.a. (30 min)
  • 1.0 oz (28 g) Cascade pellet hops, 5.75% a.a. (2 minutes)
  • 1.0 oz (28 g) Amarillo Gold whole hops, 8.6% a.a. (dry hop)
  • White Labs WLP001 California Ale or S-05

Specifications:

Original Gravity: 1.06

IBU: 64.1

SRM: 14.7

Boil Time: 75 minutes

Efficiency: 86%

Directions:

Mash grains at 152° F (67° C) for 1 hour.

Extract Version

Substitute 6.5 lbs light DME or 8 lbs light LME for the pale and aromatic malts; use British or Belgian malt extract. Increase the dextrin malt (or Carapils) to 1 lb and omit the flaked barley. Steep the dextrin malt, roasted barley, Special B and crystal malt in 158° F (70° C) for 30 minutes, then add the malt extract, bring to a boil, and continue with the recipe as stated. 


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