American Amber 2014

>> Sunday, March 16, 2014

Today I brewed an American Amber. This recipe is based on the one from the CYBI episode for AVBC Boont Amber. The BJCP guidelines describe this style as, "Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant)." This is a good "gateway craft beer" that can be appreciated by just about anyone. Here's the recipe as I made it.

8 # Rahr Pale Malt (2 Row)
1 # Briess Caramel/Crystal Malt - 40L
1 # Briess Caramel/Crystal Malt - 80L
7.00 g Magnum - Boil 90.0 min
5.00 g Horizon - Boil 60.0 min
7.00 g Palisade - Boil 20.0 min
62.00 g Cascade - Hopback
English Ale (White Labs #WLP002)
1/2t Wyeast yeast nutrient
1/2 Whirlfloc

Mash at 152F. 90 minute boil. Ferment at 65F and allow to rise to 68F.

Brewing Notes
No real issues on this brew. The gravity came in at about 14.4P (1.058).

Update 4/30/14
I put this on tap a little while ago. Good beer but next time I think I'll try to increase the all around hop profile a bit. I'd prefer a few more IBU's as well as more flavor and aroma hops.