Amber Ale, English Recipe from Weyermann® Almanac

Weyermann® Almanac Beer Recipe

Beer recipe: English Amber Ale

We are lucky enough to have been granted permission to share this English Amber Ale beer recipe from the Weyermann® Almanac of World Beers with our audience. Please try them out, enjoy and feel free to tag or contact Weyermann® with your finished brew.

Hops in the Beer recipe

The English character is assured by the floral notes of East Kent Golding for bittering. Flavor and aroma hops selected here are noble Central European varieties (option 1) and American varieties (option 2), but such British hops as Fuggle or Target are, of course, also style-conform. Citrus accented Pacific Northwest hops, on the other hand, seem out of character. A robust English yeast gives this brew its required touch of esters and diacetyl.

MALT in the beer recipe

It is virtually impossible to define the color demarcation between a Pale and an Amber Ale, and likewise between an Amber and a Red or even a Brown Ale. Therefore, brewers have plenty of room to experiment with this beer style.

Depending on the preferred mash composition, some Ambers may even have a copper-colored sheen. An English Amber Ale should have a solid malt backbone, but without any chocolate or roast character. In the interpretation here, a good portion of Weyermann® Munich Malt Type 1 in the grain bill ensures plenty of malt aromas, as well as the required color, but without adding too much body.