How to Brew American Amber Ale: Richness of a Red-Hued Iconic American Classic

American Amber Ale is a middle ground between an American Pale Ale and American Brown Ale.

While the American amber ale is filled with flavor and aroma of American hops, the malt is the real stand-out that differentiates it from brown ales and pale ales. There is a notable caramel/toffee character to am American amber ale that is from the caramel or crystal malt additions.

Typically, 10% of the grist is made up of these caramel or crystal malt. The truly American part of this style largely comes from the American hops, with its citrus and piney attributes to the aroma and flavor of the beer. 

Classification of Beer

During the early days of American beer brewing, a beer was labeled “amber ale” in a very broad sense and was included with the pale ale style.

American brewers often would classify and label beers based on their color characteristics; ie: dark, brown, amber, and pale.  This idea covered other styles with a multitude of attributes including Scottish ales, Irish Red ales, extra special bitters (ESBs), and German alts.

As Ray Daniels points out,, “American Amber Ale is a phrase first used by startup American microbrewers in the 1980s as a simple beer description for consumers, but it soon found acceptance as a formal style name.” 

Style Profile for American Amber Ale

Appearance

The color of an American amber ale should be, of course, amber as the name indicates. It can also range from coppery brown into beginning hues of red. A large off-white head should persist. The beer should be clear, unless dry hopped, which can create some haze.  

Aroma

The aroma of moderate maltiness can balance or even hide the hop aroma completely. The malt aroma will carry a caramel quality. Hop aroma can be low to mid-range. Aroma can be greater depending on the late kettle additions and dry hop additions.

Hop aroma is usually citrusy. Esters can range from medium to none at all. Beer should never contain any diacetyl. 

Flavor

Malt flavors will be medium to strong with malty sweetness at the front of the palate and develop into caramel flavors. Moderate to higher hop flavors showcase American varieties and often citrusy characteristics are popular for the style.

The combination of the malt-caramel and hop character can linger a bit. The finish should be medium to full and diacetyl should never be detected. 

Mouthfeel

The mouthfeel is smooth with moderate to high carbonation and medium-light to medium body.  Stronger versions may contain some alcohol warmth to the palate. 

Food Pairing

When it comes to pairing an American amber ale with food, the balanced malt and hop profile really helps to pair the beer with food.

Ambers pair well with bbq chicken, sausage, burgers, spicy foods, and seafood. Also, moderately sharp cheddar cheese pairs really well.  

Tips for Brewing your own American Amber Ale

Grain

The grist for an American amber is usually some sort of American pale malt; usually domestic 2-Row. The base malt should make up anywhere from 85-98% of the grain bill. Crystal malt will add complexity, depth of character, and color to this style.

Mid colored crystal (40-60°L). The dark crystals (80-1500°L) tend to be less sweet and give more of a burnt caramel raisiny notes to the beer. 

Hops

An American amber ale has a rather high bittering rate. The classic “C hops” Chinook, Cascade, Columbus, and Centennial, as well as Amarillo are usually showcased in American amber ales.

The bittering hops will have a wide range depending on the total alcohol of the beer. The bigger the beer, the more bitterness the beer can handle without being an overly bitter beer. 

Yeast

An American yeast strain that is clean, neutral, and well attenuating is probably best for an American amber ale.

White Labs California Ale WLP001, Wyeast American Ale 1056 and American Ale II 1272 all work well. 

American Amber Ale the By the Numbers

• Color Range: 10 – 17 SRM
• Original Gravity: 1.045 – 1.160 OG
• Final Gravity: 1.010 – 1.015 FG
• IBU Range: 25 – 40
• ABV Range: 4.5 – 6.2%

American Amber Ale Recipe

Grain

• 76%            8 lbs        Pale Malt (2-Row)     
• 10 %           1 lb          Crystal 45   
•   9 %           1 lb          Victory Malt
•   5 %           8 oz         Special B

Hops

• 0.40 oz         Centennial – Boil 60 min
• 1.00 oz         Amarilli – Boil 10 min
• 0.50 oz         Centennial – Boil 5 min

Yeast

• 1.0 pkg   American Ale II 1272

Directions

1. Mash at 152°F (66°C) for 60 mins
2. Boil for 60 mins 

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Frequently Asked Questions

What is the distinction between American Amber Ale and other types of Amber Ale?

American Amber Ale is a variation of Amber Ale that has a more pronounced hop flavor and aroma. While both variants share a similar amber to reddish-brown hue, the American version tends to have a higher level of bitterness and hop character compared to its counterparts.

The balance between malt sweetness and hop bitterness is more towards the hop side in American Amber Ale. The malt profile is usually clean and simple, allowing the hops to shine through.

How does the American Amber Ale Recipe All Grain differ from extract brewing methods?

The American Amber Ale Recipe All Grain method involves brewing with grains, which are mashed to extract sugars, while the extract brewing method uses pre-made malt extract.

The all-grain method provides more control over the brewing process, allowing for adjustments in the flavor, color, and body of the beer. It’s a more traditional method that’s preferred by seasoned brewers who appreciate the craft and the ability to tweak the recipe to their liking.

When following the American Amber Ale Recipe, what are the key considerations for selecting hops and yeast?

The selection of hops and yeast is crucial for achieving the desired flavor and aroma in the American Amber Ale. For hops, it’s advisable to choose varieties that contribute to the beer’s characteristic bitterness and hop aroma. Common hops used include Cascade, Centennial, or Chinook.

Regarding yeast, it’s advisable to select a strain that complements the hop and malt character while ensuring a clean fermentation.

The best dry yeast for Amber Ale could be strains like US-05 or Nottingham, known for their clean and neutral fermentation characteristics.

What modifications can be made to the American Amber Ale Recipe to create a unique variation?

There’s room for creativity when brewing American Amber Ale. You could experiment with different hop varieties or adjust the hop schedule to alter the bitterness and aroma. Additionally, trying out different yeast strains could also impact the flavor profile.

Incorporating specialty malts or adjusting the grain bill could provide a unique twist to the traditional American Amber Ale Recipe. Lastly, experimenting with the water chemistry could also bring about a noticeable difference in the final product.

Is there a notable difference between an American Amber Ale and an Amber IPA in terms of brewing process and taste?

While both American Amber Ale and Amber IPA fall under the umbrella of amber-colored beers, they differ significantly in hop intensity and overall flavor profile.

The Amber IPA has a higher hop bitterness and often a higher alcohol content compared to the American Amber Ale.

The brewing process might also differ, particularly in the hopping schedule, with Amber IPAs receiving a more aggressive hop addition to achieve the desired bitterness level. This divergence in hop character makes for a distinctly different taste and aroma experience between the two styles.