Amber (Partial Grain with Extract)

Amber (Partial Grain with Extract)

(5 gallons Partial Grain with Extract)

OG = 1.053
FG = 1.013
IBU = 31
SRM = 13
ABV = 5.5%



  • 3.3 lbs. Golden Light extract
  • 1 lb. Light Dry Malt extract
  • 1 lb. Domestic 2-row
  • 1.25 lb. Munich (9 ºL)
  • 0.75 lb. Crystal malt (40 ºL)
  • 0.75 lb. Crystal malt (80 ºL)
  • 0.25 lb. Aromatic Malt
  • 1.0 oz. Northdown hop pellets (60 min.) Bittering
  • 0.5 oz. Northdown hop pellets (20 min.) Flavor
  • 1.0 oz. Cascade hop pellets (5 min.) Aroma
  • 0.5 oz. Northdown hop pellets (Flame-out) Aroma
  • WLP051 (California 5 Ale) yeast or Wyeast 1072 (American Ale II) or Safale S-05


Step by Step

Bring 1.5 gallons of water to 165º – 170º turn off heat and add the bag of grains. Hold the temperature between 150º – 156º for 45-60 minutes.  Pull the bag out and sparge (rinse) the grains with 165 ºF -170 ºF water to bring the total volume up to three or more gallons in kettle (a full boil around 6.5 gallons is preferred). Bring wort to a boil. As soon as the wort reaches a boil, turn off heat, add malt extract, stir thoroughly to dissolve and return to boil. Be careful not to boil over. Boil the wort for 5 minutes then add bittering hops and start a timer for a 60 minute boil. Follow with other hop additions as necessary. Turn off heat and begin the chilling process by placing kettle in an ice bath. Once chilled to fermentation temperature (less than 80 ºF), transfer the chilled wort to the fermenter. Bring the total volume up to five gallons by adding water (not needed if the full volume was boiled) then check and record the temperature and specific gravity. After recording, aerate the wort thoroughly and pitch the yeast.

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