American Amber Ale Recipe - Cuffing Season

Recipe Info

Recipe Image

Cuffing Season

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Chai Spiced Amber Ale

Fermentables

76% - Maris Otter Pale - UK
8
38
3
Mash
10% - Crystal 60L - UK
1
34
60
Mash
10% - Crystal 90L - UK
1
33
90
Mash
5% - Flaked Wheat - US
0.5
35
2
Mash

Hops

Centennial
0.5
Pellet
Boil
60 min(s)
10.5
18.5
Liberty
1
Pellet
Boil
30 min(s)
4
10.8
Willamette
1
Pellet
Boil
15 min(s)
5
8.8

Yeast

Wyeast Northwest Ale 1332
69%

Other Stuff

Vanilla Bean
1
each
Primary
Cinnamon
2
each
Primary
Ginger
2
oz
Primary
Clove
5
each
Primary
Anise
2
each
Primary
Nutmeg
0.5
each
Primary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mash & Hold at 155F for 60min
2.
Cool below 80F after boil
3.
Ferment 10 days 65F
4.
Steep spices ( 24 green cardamom pods, 1 black cardamom pod, and 2tsp black peppercorns) in 1qt hot water for 15min, strain, then chill
5.
Add about 2 cups of tea to beer post-fermentation

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Cuffing Season
American Amber Ale
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.058 OG
  • 1.018 FG
  • 38.1 IBU (tinseth) Bitterness
  • 0.65 BG:GU
  • 17.3° SRM Color
  • 75% Efficiency
  • 5.2% ABV Alcohol
  • 198 per 12oz Calories
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