1. Recipes

Uncommonly Lucky

ABV: 5.00%

IBU: 41

SRM: 11

OG: 1.054 (13.3 °P)

FG: 1.016 (4.1 °P)

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amber-ale_post

This recipe is an amber hybrid beer that is somewhat like Anchor Steam, except it's a little darker and has bigger malt flavors! Using one of the suggested yeast strains is a unique way to get a clean, crisp lager-like beer without actually having to wait months for fermentation. Find this recipe and others in Brewing Classic Styles by Jamil Zainasheff and John J. Palmer.

Amber Lager

Brewed 1 time

This recipe is an amber hybrid beer that is somewhat like Anchor Steam, except it's a little darker and has bigger malt flavors! Using one of the suggested yeast strains is a unique way to get a clean, crisp lager-like beer without actually having to wait months for fermentation. Find this recipe and others in Brewing Classic Styles by Jamil Zainasheff and John J. Palmer.

Ingredients:

  • 7 lb (3.17 kg) Light Liquid Malt Extract
  • 1.1 lb (0.49 kg) Munich Light Liquid Malt Extract
  • 1.0 lb (0.45 kg) Medium Crystal Malt 40 °L
  • 0.5 lb (227 g) Victory Malt
  • 2 oz (56 g) Pale Chocolate Malt 200 °L
  • 1 oz (28 g) Northern Brewer Hop Pellets, 6.5% Alpha Acid (60 min)
  • 1.5 oz (42 g) Northern Brewer Hop Pellets, 6.5% Alpha Acid (15 min)
  • 1.5 oz (42 g) Northern Brewer Hop Pellets, 6.5% Alpha Acid (1 min)
  • 2-2.5 pckg. (or appropriate starter) WLP810 San Francisco Lager or WY2112 California Lager

Specifications:

Yield: 6 gallons (23 L)

Original Gravity: 1.054 (13.3 °P)

Final Gravity: 1.016 (4.1 °P)

ABV: 5.00%

IBU: 41

SRM: 11

Boil Time: 60 minutes

Directions:

Ferment at 62° F (17° C). When finished fermenting, carbonate the beer from 2.5 to 3 volumes of CO2.

*The recipe is intended to yield 6 gallons at the end of the boil. 5.5 gallons are assumed to be racked to the fermenter (accounting for 1/2 gallon loss). Final volume should be 5 gallons for bottling (accounting for 1/2 gallon loss).

All Grain Option:

For all-grain, replace light extract with 10 lb (4.53 kg) American Two-Row Malt. Replace the Munich extract with 1.25 lb (0.56 kg) Munich Malt (9 °L). Mash at 150° F (65.6° C).

Photo © Sally Monster via Flickr CC

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