PNW Amber Ale

Extract Recipe

Submitted By: BeerSmith (Shared)
Members can download and share recipes

Brewer: Rob Dryman
Batch Size: 10.00 galStyle: American Amber Ale (10B)
Boil Size: 13.71 galStyle Guide: BJCP 2008
Color: 12.0 SRMEquipment: Brick House Brewery
Bitterness: 28.8 IBUsBoil Time: 60 min
Est OG: 1.058 (14.3° P)
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 5.6%Taste Rating: 35.0

Ingredients
Amount Name Type #
1 lbs 4.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1
2.40 oz Peat Smoked Malt (2.8 SRM) Grain 2
2.40 oz Roasted Barley (300.0 SRM) Grain 3
16 lbs Pale Liquid Extract (8.0 SRM) Extract 4
1.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 5
0.50 oz Cascade [5.5%] - Boil 60 min Hops 6
0.50 oz Cascade [5.5%] - Boil 15 min Hops 7
0.50 oz Northern Brewer [8.5%] - Boil 15 min Hops 8
0.50 oz Cascade [5.5%] - Boil 5 min Hops 9
0.50 oz Northern Brewer [8.5%] - Boil 5 min Hops 10
1 pkgs Burton Ale (White Labs #WLP023) Yeast 11

Taste Notes

A great American amber Ale that is similar to the great microbrew found in the pacific northwest.

Notes

Seep the grains in 4 gallons of 150F water for 15 minutes. Return to boil and add the extract, boil according to schedule. If doing a full boil use only 2/3 of the listed hop amounts to account for better utilization.