Mudder's Milk (American Amber Ale)

Extract Recipe

Submitted By: skerns (Shared)
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Brewer: Scott Kerns
Batch Size: 5.00 galStyle: American Amber Ale (10B)
Boil Size: 3.54 galStyle Guide: BJCP 2008
Color: 13.1 SRMEquipment: My Equipment
Bitterness: 34.0 IBUsBoil Time: 50 min
Est OG: 1.053 (13.2° P)
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 5.6%Taste Rating: 30.0

Amount Name Type #
4.00 oz Aromatic Malt (Briess) (20.0 SRM) Grain 1
4.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
4.00 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3
4.00 oz Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 4
2.56 oz Chocolate Malt (350.0 SRM) Grain 5
8.00 oz DME Golden Light (Briess) (4.0 SRM) Dry Extract 6
6 lbs Pilsner Liquid Extract (3.5 SRM) Extract 7
8.00 oz Brown Sugar, Dark (50.0 SRM) Sugar 8
1.00 oz Northern Brewer [9.9%] - Boil 50 min Hops 9
0.25 oz Cascade [7.7%] - Boil 30 min Hops 10
0.50 oz Willamette [5.5%] - Boil 15 min Hops 11
0.50 tsp Irish Moss (Boil 10 min) Misc 12
2.0 pkgs American Ale (Wyeast Labs #1056) Yeast 13

Taste Notes

Smooth malt backbone with balanced bitterness and a slightly sweet finish.


Heat 3.5 gallons of water Steep grains for 20 minutes, or until temperature reaches 170° Add DME and liquid extract and bring to a boil. Add hops per schedule and Irish Moss at 10 minutes. The #1056 I had on hand was a bit old, but I made a 1L starter anyway (as usual). It didn't seem to be doing much, so I went to the LHBS and picked up a fresh one and pitched it into the same starter. Within 4 hours there was rapid bubbling in the airlock. The next morning it had blown the airlock and bung out of the carboy and fountained up on to the lid of my chest freezer. Luckily not much overflow! I fitted it with a blowoff . Activity remained contstant and very rapid for 3-4 more days. I racked to secondary after a week, and bottled with 5 oz. of priming sugar after 2 more weeks. The beer tasted smooth and balanced before bottling and was crytsal clear, with a nice copper hue.

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