Easy Amber Ale

ABV: 5.30%

IBU: 48

SRM: 14

OG: 1.053

FG: 1.013

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Yield: 3 U.S. gallons (11.4 L)

Follow the along process of making this easy amber ale with our Easy Guide To Making Beer video!

This amber ale is perfect for an easy brew day. Using both specialty grains and extracts, Easy Amber Ale makes for a deliciously malty beer with a prominent hop character. Whether this is your first brew day or you're a seasoned brewer, this amber ale will have you begging for another sip!

Learn more about making beer at home in our How To Brew section of HomebrewersAssociation.org.

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Yield: 3 U.S. gallons (11.4 L)

Follow the along process of making this easy amber ale with our Easy Guide To Making Beer video!

This amber ale is perfect for an easy brew day. Using both specialty grains and extracts, Easy Amber Ale makes for a deliciously malty beer with a prominent hop character. Whether this is your first brew day or you're a seasoned brewer, this amber ale will have you begging for another sip!

Learn more about making beer at home in our How To Brew section of HomebrewersAssociation.org.

Ingredients:

  • 2 lb (0.91 kg) Pilsner dry malt extract
  • 1.5 lb (0.23 kg) Pale dry malt extract
  • 11 oz (0.32 g) Crystal 40 malt
  • 11 oz (0.32 g) Crystal 80 malt
  • 1 oz (28 g) Nugget hops (60 minutes)
  • 0.5 oz (14 g) Amarillo hops (15 min)
  • 0.5 oz (14 g) East Kent Goldings hops (whirlpool)
  • 2.5 oz (71 g) corn sugar (for bottling)
  • 1 packet dry ale yeast (ex: Lallemand Nottingham yeast)

Specifications:

Original Gravity: 1.053

ABV: 5.30%

IBU: 48

SRM: 14

FG: 1.013

Boil Time: 60 minutes

Directions:

Follow along the process of making this easy amber ale with our Easy Guide To Making Beer video! Steep the grains at 160° F (71° C) for 30 minutes. Conduct a 60 minute boil, following the hop additions as listed in the ingredients. Remember, hops are listed in the time from the end of the boil! Ferment at the temperature called for by your yeast. With the Nottingham yeast, 68-70°F (20-21° C) is a good target. When fermentation is complete, bottle with the corn sugar for carbonation. If kegging, force carbonate.


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