imnuts’ Home

Anderson Valley Brewing Company, Boontville, California

Amber Ale Recipe for 5 gallons

2 lb Munich Malt
½ lb dark crystal malt
1 oz black malt
7 lb light malt extract syrup
1 oz Chinook hops, 60 minutes before end of boil
1 oz Centennial hops, 30 minutes before end of boil
1 oz Amarillo hops, 15 minutes before end of boil
1 oz Amarillo hops, 5 minutes before end of boil
American ale yeast
¾ cup corn sugar

Steep crushed grains in three gallons of 150°F water for one hour. Keep in a prewarmed oven set at 150°F to maintain correct temperature range. Remove grains, add malt extract, and bring to a boil. Boil 60 minutes, adding hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 70°F, aerate, and add yeast. Ferment at 65-70°F for one to two weeks or until finished. Dissolve corn sugar into finished beer, bottle and store at room temperature for two or three weeks, then chill and enjoy.

Note: This is another take on American amber ale incorporating a "mini-mash" with toasty Munich malt and showcasing the uniquely spicy Amarillo hop.