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	12549
Caramel Amber Ale	19 L	4.94%	39.61	1.045	1.008		BIAB	7945
Zoe Clone	5.5 gal	7.43%	78.37	1.074	1.017		All Grain	5545
AAA	21 L	4.11%	32.95	1.038	1.007		BIAB	4529
Good Twin Amber Ale (Gluten Free)	7 gal	8.28%	0	1.077	1.014		All Grain	3961
8 Wired Tall Poppy Clone	14 L	6.75%	62.75	1.071	1.020		All Grain	3751
Smoked Amber Ale	6 gal	5.23%	36.22	1.056	1.016		All Grain	3253
Red Dawn - Amber Coffee Ale	5 gal	5.07%	39.31	1.052	1.014		All Grain	3000
Blood Orange	5 gal	4.3%	34.04	1.042	1.009		extract	2988
Amber Christmas Gahr-ed	25 L	6.16%	42.89	1.061	1.014		BIAB	2784

Newest American Amber Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Rum, Sodomy and the Lash(AKA Retirement)Amber. CaraRye Edition	5.5 gal	4.86%	39.56	1.058	1.021		All Grain	29
Rum, Sodomy and the Lash(aka Retirement ) Amber	5.5 gal	4.86%	39.56	1.058	1.021		All Grain	58
Red Kiwi - NZ Amber Ale 2025 Version	20 L	5.6%	37.96	1.056	1.014		All Grain	40
Laretacá Amber Ale	24 L	6.02%	39.45	1.056	1.010		All Grain	40
Colorojo Imperial Red Ale	5.5 gal	4.95%	42.69	1.050	1.013		All Grain	37
Colorojo Imperial Red Ale	5.5 gal	6.48%	129.07	1.065	1.015		All Grain	36
Hoppy Red	5 gal	6.89%	83.03	1.064	1.011		BIAB	56
Amber Lager	13 gal	4.98%	24.87	1.051	1.013		All Grain	52
Awesome Recipe	5.5 gal	8.09%	43.42	1.074	1.012		All Grain	48
Crveni Napitak	6.5 L	6.5%	26.62	1.066	1.017		BIAB	58

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	501	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	221	United Kingdom	Grain	base malt	3.75°L	38	64%	2% - 100%
Munich - Light 10L	218		Grain	specialty malt	10°L	33	15%	3% - 100%
American - Caramel / Crystal 40L	200	American	Grain	crystal malt	40°L	34	9%	2% - 42%
American - Caramel / Crystal 120L	173	American	Grain	crystal malt	120°L	33	5%	1% - 18%
American - Victory	153	American	Grain	roasted malt	28°L	34	6%	1% - 28%
American - Carapils (Dextrine Malt)	117	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	112	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	570	7	29%	1% - 100%
Centennial	332	10	24%	3% - 100%
Amarillo	241	8.6	24%	1% - 100%
Willamette	180	4.5	34%	4% - 100%
Chinook	175	13	23%	2% - 100%
Simcoe	168	12.7	20%	0% - 100%
Citra	162	11	26%	2% - 100%
Columbus	141	15	21%	2% - 100%
Magnum	118	15	28%	1% - 100%
Northern Brewer	92	7.8	35%	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	542	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - California Ale Yeast WLP001	150	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	93	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	Mash	78%	0% - 100%
Gypsum	107	Water Agt	Mash	30%	0% - 100%
Whirlfloc	91	Water Agt	Boil	74%	0% - 100%
Epsom Salt	44	Water Agt	Mash	9%	0% - 47%
Calcium Chloride (dihydrate)	42	Water Agt	Mash	15%	0% - 69%
Lactic acid	31	Water Agt	Mash	66%	7% - 100%
Calcium Chloride (dihydrate)	28	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (anhydrous)	22	Water Agt	Mash	18%	0% - 61%
Baking Soda	17	Water Agt	Mash	8%	0% - 23%
Chalk	14	Water Agt	Mash	7%	0% - 33%

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