American Ale - American Amber Ale (BJCP 2008)

Top 10 American Amber Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Arrogant Bastard Clone	5.5 gal	6.74%	98.83	1.066	1.015		All Grain	12315
Caramel Amber Ale	19 L	4.94%	39.61	1.045	1.008		BIAB	7793
Zoe Clone	5.5 gal	7.43%	78.37	1.074	1.017		All Grain	5462
AAA	21 L	4.11%	32.95	1.038	1.007		BIAB	4457
Good Twin Amber Ale (Gluten Free)	7 gal	8.28%	0	1.077	1.014		All Grain	3878
8 Wired Tall Poppy Clone	14 L	6.75%	62.75	1.071	1.020		All Grain	3680
Smoked Amber Ale	6 gal	5.23%	36.22	1.056	1.016		All Grain	3121
Blood Orange	5 gal	4.3%	34.04	1.042	1.009		extract	2912
Red Dawn - Amber Coffee Ale	5 gal	5.07%	39.31	1.052	1.014		All Grain	2871
Amber Christmas Gahr-ed	25 L	6.16%	42.89	1.061	1.014		BIAB	2735

Newest American Amber Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Triple A	45 L	5.83%	24.94	1.055	1.011		All Grain	17
One Eyed Amber	11 gal	4.77%	37.5	1.051	1.015		All Grain	22
THUNDER AAA	580 L	6.82%	31.24	1.059	1.007		All Grain	32
Test Batch	2.5 gal	4.54%	28.35	1.046	1.012		BIAB	31
Winter Solstice Ale	5 gal	8.08%	44.8	1.074	1.012		All Grain	47
Awesome Recipe	20.8 L	5.61%	33.14	1.055	1.013		All Grain	28
Christmas Ale 2024	5.5 gal	6.5%	28.79	1.066	1.017		All Grain	151
American Red Ale	5 gal	5.28%	48.48	1.054	1.013		All Grain	41
ROJA Rakú	200 L	5.57%	25.82	1.052	1.010		All Grain	43
MagazzAAA	20.8 L	5.59%	35.18	1.053	1.011		All Grain	49

Fermentables Used In American Amber Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	502	US	Grain	base malt	1.8°L	37	67%	7% - 100%
Caramel / Crystal 60L	232		Grain	crystal malt	60°L	34	8%	1% - 23%
United Kingdom - Maris Otter Pale	220	United Kingdom	Grain	base malt	3.75°L	38	64%	2% - 100%
Munich - Light 10L	219		Grain	specialty malt	10°L	33	15%	3% - 100%
American - Caramel / Crystal 40L	196	American	Grain	crystal malt	40°L	34	9%	2% - 42%
American - Caramel / Crystal 120L	172	American	Grain	crystal malt	120°L	33	5%	1% - 18%
American - Victory	151	American	Grain	roasted malt	28°L	34	6%	1% - 28%
American - Carapils (Dextrine Malt)	118	American	Grain	crystal malt	1.8°L	33	6%	0% - 42%
American - Caramel / Crystal 80L	115	American	Grain	crystal malt	80°L	33	7%	2% - 25%
American - Chocolate	113	American	Grain	roasted malt	350°L	29	2%	0% - 9%

Hops Used In American Amber Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	565	7	29%	1% - 100%
Centennial	329	10	24%	3% - 100%
Amarillo	240	8.6	24%	1% - 100%
Willamette	179	4.5	34%	4% - 100%
Chinook	175	13	23%	2% - 100%
Simcoe	166	12.7	20%	0% - 100%
Citra	161	11	26%	2% - 100%
Columbus	142	15	21%	2% - 100%
Magnum	118	15	28%	1% - 100%
Northern Brewer	91	7.8	34%	2% - 100%

Steeping Grains Used In American Amber Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Caramel / Crystal 60L	45		Grain	crystal malt	60°L	34	52%	14% - 100%
American - Chocolate	32	American	Grain	roasted malt	350°L	29	16%	2% - 68%
American - Caramel / Crystal 40L	32	American	Grain	crystal malt	40°L	34	55%	18% - 100%
American - Caramel / Crystal 80L	30	American	Grain	crystal malt	80°L	33	52%	18% - 100%
American - Caramel / Crystal 120L	29	American	Grain	crystal malt	120°L	33	45%	6% - 100%
American - Carapils (Dextrine Malt)	28	American	Grain	crystal malt	1.8°L	33	27%	9% - 50%
Belgian - Biscuit	20	Belgian	Grain	roasted malt	23°L	35	32%	17% - 67%
Munich - Light 10L	19		Grain	specialty malt	10°L	33	35%	18% - 89%
American - Victory	17	American	Grain	roasted malt	28°L	34	27%	8% - 55%
American - Caramel / Crystal 20L	17	American	Grain	crystal malt	20°L	35	42%	9% - 100%

Yeasts Used In American Amber Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	535	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - California Ale Yeast WLP001	151	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	114	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Fermentis - Safale - English Ale Yeast S-04	90	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Nottingham Ale Yeast	50	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - American Ale II 1272	47	Wyeast	Ale	0.1	High	74%	60°F	72°F
Wyeast - Northwest Ale 1332	32	Wyeast	Ale	0.1	High	69%	65°F	75°F
White Labs - California Ale V Yeast WLP051	27	White Labs	Ale	Med-High	Med-High	72.5%	66°F	70°F
Mangrove Jack - US West Coast Yeast M44	23	Mangrove Jack	Ale	n/a	High	78%	59°F	74°F
White Labs - English Ale Yeast WLP002	21	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F

Other Ingredients Used In American Amber Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	181	Fining	Boil	78%	0% - 100%
Gypsum	104	Water Agt	Mash	30%	0% - 100%
Whirlfloc	92	Water Agt	Boil	74%	0% - 100%
Calcium Chloride (dihydrate)	41	Water Agt	Mash	16%	0% - 69%
Epsom Salt	40	Water Agt	Mash	9%	0% - 47%
Lactic acid	29	Water Agt	Mash	64%	7% - 100%
Calcium Chloride (dihydrate)	28	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (anhydrous)	20	Water Agt	Mash	17%	0% - 61%
Baking Soda	15	Water Agt	Mash	10%	0% - 23%
Phosphoric acid	15	Water Agt	Mash	62%	0% - 100%

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