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Crisp Amber carmel ale

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Crisp Amber carmel ale

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Beer Style: Weizen/Weissbier  (15A)
Recipe Type: extract
Yield: 5 US gallons



fresh head and taste with deeply satisfying caramel filling and excellent drink-ability with creamy Belgian overtones. dark reddish and slight golden glint. the pine and citrus Cascade hops make this beer smell better than most beers and the charactor of something more refined and affluent is apparent with the flavor the yeast gives and the heart of a slow roasted milk toffee.


  • * 3.3# Briess malting company (sold by Mid-West) Unhopped liquidExtract
  • * 2.0# Bag of Unhopped Munton Fison Wheat Dry malt (65% w 35% b)
  • * 13-16 grams home grown pesticide free Cascade Leaf Hops
  • * 1 tsp. Irish moss
  • * 1 Package (11g) Danstar Munich German wheat beer Yeast

Additional Instructions

Primary Ferment: 13-14 days
Secondary Ferment: 10-16 days

Beer Profile

Original Gravity: ?
Final Gravity: ?
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


to do this properly start in march and plant the rysome of the cascade hops plant and grow, then harvest in early august, then dry for 2 or 3 days.

Bring 1.5 Gallons filtered water (prefurably reverse osmosis) and Malts to a boil. When boil starts fully set your stove timer (watch, hourglass, whatever) to 45 mins add the extracts (save a 1/4 or 1/3 of a cup of the DME) and start the timer.

45 Mins: Add 1/2 of all the hops
15 Mins: Add Irish moss - 1 tsp.
12 Mins: Add 1/4 of the hops. and rehydrate the yeast in warm water with the rest of the DME. Use a sanatised temp reader, measure the water temp and compare with what it says on the back of the package of yeast.

30 sec - 1 Min: Add the last 1/4 of the hops
0 Mins: take off heat and put pot into a kitchen sink full of ice water, let set 15-20 min. Pour wort into primary with 3 to 3.25 gallons of filtered water (prefurably reverse osmosis). swirl to mix hot and cold evenly. check temp and if close to the same temp as the yeast, Pitch yeast. close and put in a dark place that the temp doesnt moderate too much. put airlock on.

after 2 weeks bottle with primming sugar (for carbonation) and let sit two more weeks then drink!.

if you use a secondary fermenter carboy , you can transfer it after 9-10 days and let it set for 2 weeks and then bottle with primming sugar and let sit for one week, then drink!