Home Brew Amber Beer Recipe

"Hi, I'm Mark Emiley on behalf of Expert Village. In this segment we are going to go over the recipe that we are going to use for our brewing session today. For all of my recipes, I will be using liquid malt extract instead of dry malt extract. If you'd like to use dry malt extract, you can use twenty-five percent less. I'll also be using whole hops instead of pellet hops. If you'd like to use pellet hops, you can also reduce the amount of hops you are using by twenty-five percent. Finally, all of our boils will be going for sixty minutes. For our Amber Ale recipe, we are going to use seven pounds of liquid light extract. For our specialty grains we are going to have a nice complex malt profile. We're going to have eight ounces of Munich Malt, eight ounces of Victory Malt, we're going to use eight ounces of Crystal Malt at 40L and we're going to use four ounces of Crystal Malt at 120L. In addition, we are going to add just a little bit (two ounces) of Pale Chocolate Malt to give it a little more kind of dark color and also some of that nice chocolatey flavor. For hops, we are going to add one ounce of Centennial at nine percent Alpha Acid at sixty minutes which is our start of the boil. We're going to add one ounce of Cascade at five point two percent during the boil with only ten minutes left to provide some nice flavor. And finally, as soon as we turn off our flame, we are going to add one ounce of Simcoe and steep this. In addition, we are going to add one teaspoon of Irish Moss with fifteen minutes left in the boil to help with protein coagulation. And for yeast, we are going to use the Safale US-05."