Amber Ale is a term used in Australia, France and North America for pale ales brewed with a proportion of amber malt and sometimes crystal malt to produce an amber color generally ranging from light copper to light brown.
5 gallons extract
7.5 lbs LME
12 oz. 60L Carmel Malt
8 oz. 80L Carmel Malt
1 oz Crystal hops (bittering) 60 minutes
1 oz Crystal hops (flavor) 15 minutes
1 oz. Crystal hops (aroma) 5 minutes
WLP051 Cali V yeast
Heat 2-3 gallons of water. Put the Caramel Malt a muslin bag, and when the water reaches 160 degrees turn off heat and steep for 10 minutes. Discard the grain bag and turn the heat back on. When the water comes to a boil, turn off the heat and stir in the sugars (malt extract) until completely dissolved. Turn heat back on. When the wort comes to a boil, set a timer for 60 minutes and add the BITTERING HOPS. When there are 15 minutes remaining on the timer add the reconstituted Irish Moss and the Crystal FLAVOR HOPS. With 5 Minutes left in the boil add the Crystal AROMA HOPS. After boiling, top up with cold water to just over 5 gallons and cool to 80 degrees or less before adding yeast. Aerate well and ferment at 72 degrees for one week. Allow to ferment at least one more week (and not more than two) before bottling. Prime with ¾ cup corn sugar at bottling time.
O.G. = 1.056-1.059
F.G. = 1.013-1.016
ABV = 5.7%