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MT Head Amber Ale

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MT Head Amber Ale

back to search Back to Search  Style Details 

Beer Style: Old Ale  (19A)
Recipe Type: extract
Yield: 5 US gallons

Old Ale


An amber ale, really. This recipe was made to give a vienna type beer using an ale yeast. The malty flavor is balanced by the noble Halletaur hops and Willamette hops. The brown sugar is to add a little body to a beer that wants to ferment too far. I wanted a little after-taste to remain. I think you will enjoy the flavor of this beer.


  • Malt: 5.0 pounds of Light Liquid Malt Extract
  • 0.5 pound Brown Sugar
  • Grain: Two Row Pale Grain cracked, 2 pounds
  • Light Munich Grain cracked, 1.0 pound
  • Chocolate Grain cracked, 2.0 ounces
  • Hops: Hallertau leaf bittering, 4.2 alpha, one ounce
  • Stirling pellets bittering, 5.3 alpha, one ounce
  • Willamette pellets flavoring, 4.6 alph, one ounce
  • Yeast: MuntonÃ��Ã�¢Ã�¯Ã�¿Ã�½Ã�¯Ã�¿Ã�½s Ale Yeast

Additional Instructions

Primary Ferment: Six Days

Click to Print Recipe


Add loose grains to 2.0 gallons of cool water and heat to 160 F. Rest for 60 minutes.
Remove grain and add one gallon 170 F water with mash water.
Put heat to the mash and add malt extracts and bittering hops. Bring to a boil and hold for 60 minutes. Add the flavoring hops for last ten minutes. Put brew pot in a cooling tub and reduce temperature to 110F. Strain wort and transfer to six gallon carboy. Fill the carboy with spring water to five gallons total. Pitch yeast into the wort at 75 F. wort temperature.

Fermentation at 68 F and has been there most of the last 24 hours.

Six days after fermentation, we bottled the Amber.