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	12486
Caramel Amber Ale	19 L	4.94%	39.61	1.045	1.008		BIAB	7910
Zoe Clone	5.5 gal	7.43%	78.37	1.074	1.017		All Grain	5526
AAA	21 L	4.11%	32.95	1.038	1.007		BIAB	4508
Good Twin Amber Ale (Gluten Free)	7 gal	8.28%	0	1.077	1.014		All Grain	3934
8 Wired Tall Poppy Clone	14 L	6.75%	62.75	1.071	1.020		All Grain	3736
Smoked Amber Ale	6 gal	5.23%	36.22	1.056	1.016		All Grain	3226
Red Dawn - Amber Coffee Ale	5 gal	5.07%	39.31	1.052	1.014		All Grain	2979
Blood Orange	5 gal	4.3%	34.04	1.042	1.009		extract	2958
Amber Christmas Gahr-ed	25 L	6.16%	42.89	1.061	1.014		BIAB	2770

Newest American Amber Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Laretacá Amber Ale	24 L	6.02%	39.45	1.056	1.010		All Grain	17
Colorojo Imperial Red Ale	5.5 gal	4.95%	42.69	1.050	1.013		All Grain	25
Colorojo Imperial Red Ale	5.5 gal	6.48%	129.07	1.065	1.015		All Grain	20
Hoppy Red	5 gal	6.89%	83.03	1.064	1.011		BIAB	46
Amber Lager	13 gal	4.98%	24.87	1.051	1.013		All Grain	39
Awesome Recipe	5.5 gal	8.09%	43.42	1.074	1.012		All Grain	28
Crveni Napitak	6.5 L	6.5%	26.62	1.066	1.017		BIAB	40
West Coast Amber Ale	5 gal	6.08%	44.76	1.056	1.010		All Grain	95
Dorada Ale	20 L	5.01%	17.53	1.051	1.013		BIAB	63
Amber Ale	8 gal	6.29%	29.86	1.058	1.010		All Grain	43

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	218		Grain	specialty malt	10°L	33	15%	3% - 100%
American - Caramel / Crystal 40L	198	American	Grain	crystal malt	40°L	34	9%	2% - 42%
American - Caramel / Crystal 120L	171	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)	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	568	7	29%	1% - 100%
Centennial	330	10	24%	3% - 100%
Amarillo	241	8.6	24%	1% - 100%
Willamette	179	4.5	34%	4% - 100%
Chinook	175	13	23%	2% - 100%
Simcoe	168	12.7	20%	0% - 100%
Citra	163	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	541	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	91	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	106	Water Agt	Mash	29%	0% - 100%
Whirlfloc	91	Water Agt	Boil	74%	0% - 100%
Epsom Salt	43	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)	21	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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