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Amber, Red Ale, Alt Bier. The Amber style is a catch-all style with almost as many variations and nationalities as Pale Ale. This Amber recipe is medium bodied with a complex bouquet of hop taste and aroma using Northern Brewer, Cascade and Saaz hops.



  • 12 oz 60L Crystal Malt
  • 1 oz Black Malt


  • 6 lbs Light DME


  • 9 HBUs Northern Brewer (Bittering)
  • 1/2 oz Cascade (Flavor)
  • 1/4 oz Saaz (Aroma)


  • British Ale Yeast


Put the specialty grains into the muslin bag and steep in 150 degree water for 20 minutes. Pull the bag out, allowing it to drain freely into the brew kettle. There is no need to "squeeze" the bag. Squeezing the bag will only release tannins that will harm your beer.

Add 170 degree water to the brew kettle to bring the total volume to 2.5 gallons. As you add this water, run it over your bag of grains to sparge ("rinse") the rest of the grain water out of the bag.

Bring kettle to a boil, then remove it from the burner. Stir in the Dry Malt Extract (DME), and put Northern Brewer (Bittering) hops in a muslin bag (tied closed) and add into the kettle.

Return to heat and boil for 45 minutes, then add in 1/2 oz Cascade for flavor hop to the muslin bag.

Continue boiling for 15 minutes. Add 1/4 oz Saaz Hop for aroma for 1 minute.

Cool to room temperature, add water to bring total volume to 5 gallons. Stir vigorously to incorporate air into the wort. Pitch (add) your yeast.

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