Brew Dudes

Homebrewing blog and resource

German Hopped Amber Ale

Here is the Amber Ale Recipe:

7 gallon boil, 6 gallon final, 5.5 gallon in fermenter.

Amount Item Type % or IBU
3.50 lb Light Dry Extract (8.0 SRM) Dry Extract 43.16 %
3.30 lb Briess Munich LME (8.0 SRM) Extract 40.69 %
0.50 lb Caramel/Crystal Malt – 80L (80.0 SRM) Grain 6.17 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.08 %
0.06 lb Roasted Barley (525.0 SRM) Grain 0.74 %
0.50 oz Magnum [14.00 %] (60 min) Hops 21.4 IBU
1.00 oz Tettnang [4.50 %] (30 min) Hops 10.6 IBU
1.00 oz Tettnang [4.50 %] (10 min) Hops 5.0 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.50 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 6.17 %
2 Pkgs American Ale (Fermentis #US-05) Yeast-Ale

Est Original Gravity: 1.050 SG

Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.61 %
Bitterness: 37.0 IBU
Est Color: 14.0 SRM

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1 Comment

  1. This looks really interesting. If i get my hands on some Tettnang I am going to have to try this.

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