The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Winter Amber Ale

Here's a recipe for a nice, higher-gravity amber ale. Great for the
holidays. The style is a moderately hopped American Amber Ale with
honey and cinnamon.

Brewer: Rob Novak Email: rob.novak@home.com
Beer: Winter Amber Ale Style: American Amber Ale
Type: Extract w/grain Size: 5 gallons
Color:
19 HCU (~11 SRM)
Bitterness: 24 IBU
OG: 1.051 FG: 1.008
Alcohol: 5.6% v/v (4.4% w/w)
Water: Water was carbon/particulate filtered for both the boil and addition
to the fermenter.
Grain: 8 oz. American crystal 40L
2 oz. American chocolate
Steep: Specialty grains were cracked, placed in a grain bag, and steeped
in the boil kettle at 150°-160° for 20 minutes.
Boil: 60 minutes SG 1.103 2.5 gallons
5 lb. Light malt extract
1 lb. 8 oz. Honey
Three 4" cinnamon sticks were added during the last 15 minutes
of the boil. One teaspoon of Irish Moss was added during the last
10 minutes.
Hops: 2 oz. Cascade (6% AA, 45 min.)
.5 oz. Saaz (aroma)
Yeast: Wyeast Scottish Ale Liquid Culture - no starter.
Log: Brewed 10/6/99. Fermented at 68° for primary and secondary.
Racked to secondary on 10/20. Bottled on 11/3.
Carbonation: Bottle-conditioned using just under 3/4 cup of corn sugar.
Tasting: Well balanced, moderately hoppy, nice amber color. Excellent head
retention and body. Nearly perfect level of alcohol for a winter
beer.

Recipe posted 11/16/99.