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 | 12254 | |
| Caramel Amber Ale |
19 L | 4.94% | 39.61 | 1.045 | 1.008 | BIAB | 7740 | |
| Zoe Clone |
5.5 gal | 7.43% | 78.37 | 1.074 | 1.017 | All Grain | 5436 | |
| AAA |
21 L | 4.11% | 32.95 | 1.038 | 1.007 | BIAB | 4438 | |
| Good Twin Amber Ale (Gluten Free) |
7 gal | 8.28% | 0 | 1.077 | 1.014 | All Grain | 3858 | |
| 8 Wired Tall Poppy Clone |
14 L | 6.75% | 62.75 | 1.071 | 1.020 | All Grain | 3628 | |
| Smoked Amber Ale |
6 gal | 5.23% | 36.22 | 1.056 | 1.016 | All Grain | 3066 | |
| Blood Orange |
5 gal | 4.3% | 34.04 | 1.042 | 1.009 | extract | 2894 | |
| Red Dawn - Amber Coffee Ale |
5 gal | 5.07% | 39.31 | 1.052 | 1.014 | All Grain | 2828 | |
| Amber Christmas Gahr-ed |
25 L | 6.16% | 42.89 | 1.061 | 1.014 | BIAB | 2719 |
Newest American Amber Ale (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| American Red Ale |
5 gal | 5.28% | 48.48 | 1.054 | 1.013 | All Grain | 28 | |
| ROJA Rakú |
200 L | 5.57% | 25.82 | 1.052 | 1.010 | All Grain | 31 | |
| MagazzAAA |
20.8 L | 5.59% | 35.18 | 1.053 | 1.011 | All Grain | 39 | |
| Rye Amber Ale |
5.5 gal | 4.88% | 23.49 | 1.045 | 1.008 | All Grain | 47 | |
| Xmas Ale |
185 gal | 5.78% | 35.94 | 1.054 | 1.009 | All Grain | 58 | |
| Amber Ale |
40 L | 5.64% | 33.16 | 1.058 | 1.015 | All Grain | 62 | |
| Wheated Amber |
10.5 gal | 5.26% | 25.28 | 1.053 | 1.012 | All Grain | 57 | |
| Amber ale |
24 L | 5.21% | 31.09 | 1.053 | 1.013 | BIAB | 80 | |
| Blonde Ale |
3.75 L | 6.77% | 13.76 | 1.074 | 1.022 | BIAB | 46 | |
| fat tire imposter |
5.5 gal | 5.43% | 15.4 | 1.053 | 1.011 | BIAB | 60 |
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 | 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 | 195 | 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 | 563 | 7 | 29% | 1% - 100% |
| Centennial | 330 | 10 | 24% | 3% - 100% |
| Amarillo | 239 | 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 | 91 | Water Agt | Boil | 75% | 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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