Here’s the recipe I used to brew this batch…

Size: 5 Gallons
Briess Pilsen DME (5 lbs)
Caramel Malt 120 L (12 oz)
Caramel Malt 40 L (8 oz)
Carapils (8 oz)
Centennial Hops 6 AAU (60 minutes)
Cascade Hops 2.75 AAU (30 minutes)
Cascade Hops 2.75 AAU (15 minutes)
Wyeast 1450 – Denny’s Favorite 50

The process…

Steeping The Grains:
Start out with 1.75 gallons of water (7 quarts) and steep your Carapils and Caramel malts. Be sure to use two separate muslin bags to get all the flavor from these grains. You are going to steep at 154 F for 30 minutes at which point you will remove the pot from the heat and take the grains out of the water. You will then rinse off with one cup of water (154 F) per bag.

The Boil:
Top off your pot to 4 gallons of water, add your DME, and and bring to a boil. Remember that the DME will take up some space so you may want to add just under 4 gallons of water to avoid over filling your pot and be more exposed to a boilover. Once the wort starts to boil, you’ll add your centennial hops and start counting 60 minutes for your boil. 30 minutes later you’ll add your Cascade hops. I used .5 oz of a 5.5% AA Cascade hop package for my 30 minute addition and the other .5 oz for my 15 minute addition. You can add Irish moss along with the 15 minute hops although for this specific beer I went without Irish moss.

Pitching Yeast:
After you boil your wort, you will cool it down to 70 F…. I prepared a 1 liter starter the day before brewing using Denny’s Favorite 50 (Wyeast 1450) and left the beer sitting in the primary for 21 days @ 64 F. Fermentation was done around day 6 or 7 so the rest of the time was for conditioning which I did at 62 F.

Priming And Bottling:
Once the beer is done fermenting and conditioning, prime with 4.5 oz of corn sugar, bottle and leave sitting for 3 weeks (@ 70F.)

The original Gravity on this beer was 1.059 and it finished at 1.013…

I took this beer to a house warming party and sent some to some family members. I even did a video on beer head retention where I use my amber ale as an example, but when it came time to make a video to review my own brew, I realized it was gone… What I can tell you is that the beer came out really clean with very low hop aroma, but good flavor. It was mostly the caramel malt that stood out and it was a very refreshing beer. Keeping the fermentation temperature constant is important if you try and brew this beer and expect the same results.

Also, the water I use comes from a water softener as well as reverse osmosis, so it’s pretty much like distilled water.

Let me know if you brew this recipe and your results… and please leave a comment with any questions or comments… also, don’t forget to give me thumbs up on my YouTube video… Enjoy!

How To Brew Beer

    4 replies to "How To Brew An American Amber Ale"

    • Brian

      Hi Jorge,

      Looks good…… So it seems to me like the OG of 1.059 seems high….. I calculate that it would be 1.046. The instructions do not say to add water to make it five gallons…. Maybe the recipe is for four gallons?



      • Jorge

        @Brian – The recipe is for a 5 gallon batch… the BJCP style guidelines allow you to go up to 1.060… and even if you were to be outside of that, it’s more important to brew for taste and results regardless of what the hydrometer says…

        This was one of my favorite beers I’ve brewed and my friends who are avid Fat Tire (New Belgium) and Kiltlifter (Four Peaks Brewing) drinkers really liked this amber ale…


    • David Jerry

      In youe video you said you were going add (sulfate media blend) Not sure of spelling to raise the hardness of your water just a tad how much is that? I live up in Alaska and my well water has a ph of about 7.4, alk. about 105 it’s cystal clear, cold and taste great. total hardness of a little over 50 ppm. is that lowering your ph as well. I would like to try making this beer and would like to know where my water should be at. I know you are using ro water is that why your doing that or does this style require a lower ph like around 5 or so. or will my water be fine for this style. you dont have that stuff you added to your water in the list on the recipe ?

    • Jorge

      @David – This was an extract recipe and water profile doesn’t affect starch to sugar conversion as it does with all grain brewing. When brewing with extract you are more concerned with having good tasting water free of other contaminants (chlorine, etc.). Should you brew this as all grain, then as long as your hardness is over 50ppm you should be able to brew this beer… your only concern at that point should be your alkalinity… I think the caramel malt in this recipe will bring the pH down during the mash to the 5.1-5.4 range…

      The sulfate media blend is actually unnecessary in this recipe…

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