Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat about 3.5 gallons (approx. 13 liters) of brewing water to a temperature that will yield a mash temperature of 152°F (67°C) when grains are added. For the recipe grain bill, target a strike temperature around 162°F (72°C) depending on your mash tun heat loss.

Heat Strike Water

Add the Pale 2‑Row, Vienna, Munich, Crystal 60L and Carapils malts to the mash tun. Slowly pour the strike water over the grains while stirring to eliminate dough balls. Aim for a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes to develop a balanced fermentable profile and moderate body appropriate for an amber ale.

Mash In

After 60 minutes, raise the mash to 168°F (76°C) by adding a small amount of near‑boiling water or applying direct heat, and hold for 10 minutes to improve lautering.

Mash Out

Drain the sweet wort from the mash tun into the kettle. Sparge the grains with enough water at 168°F (76°C) to collect about 6.5‑6.75 gallons (24.5‑25.5 L) of wort in the kettle (pre‑boil volume accounting for boiloff).

Sparge

Bring the wort to a vigorous boil. Once boiling, start the 60‑minute countdown for the boil.

Bring to a Boil

Add 1.0 oz Northern Brewer (bittering hop) at the start of the 60‑minute boil. This addition will create the target IBU (around 30–32 from bittering depending on your system).

Bittering Hop Addition (60 minutes)

With 10 minutes remaining in the boil, add 1 tsp Irish Moss or one Whirlfloc tablet to help clarify the beer.

Irish Moss / Whirlfloc (10 minutes)

Add 1.0 oz Cascade (or chosen flavor hop) with 15 minutes left in the boil to impart late‑boil flavor and some aroma.

Flavor Hop Addition (15 minutes)

Add 0.5 oz Cascade (or chosen aroma hop) at flameout or at 0 minutes (steep in hot wort) for strong fresh hop aroma. If you like, perform a 10–20 minute whirlpool at ~170°F (77°C) to extract more aroma without excessive bitterness.

Late Aroma Hop Addition (0 minutes)

After the boil, cool the wort quickly to yeast pitching temperature (around 66–68°F / 19–20°C) using an immersion chiller, counterflow chiller, or an ice bath. Try to chill to target temp within 20–40 minutes to minimize contamination and DMS risk.

Boil Finish / Chill

Transfer the chilled wort to a sanitized fermenter, leaving trub behind. Top up with sanitized water if needed to reach a total volume of about 5.0 gallons (19 L). Aerate by shaking, splashing, or using an aeration stone until dissolved oxygen is adequate for an ale pitch (about 8–10 ppm O2 if measured).

Transfer & Aerate

Rehydrate or prepare the yeast according to package instructions. Pitch the American ale yeast when the wort has stabilized at 66–68°F (19–20°C).

Pitch Yeast

Allow the beer to ferment at 66–68°F (19–20°C) for 5–7 days. Expect vigorous fermentation in the first 48–72 hours. Gravity should drop significantly during this time.

Primary Fermentation

After primary activity slows (typically day 5–7), raise the temperature to 68–70°F (20–21°C) for 2–3 days to help clean up any yeast‑derived off‑flavors (diacetyl). Then cold crash to near 35–40°F (2–4°C) for 48 hours to help clearing (optional).

Secondary / Diacetyl Rest

Boil 3.5 tablespoons (approx. 50 g) of priming sugar in 2 cups (475 ml) of water for 5 minutes. Cool the solution and add it to the bottling bucket. (Adjust sugar amount slightly if kegging or target carbonation differs.)

Prepare Priming Sugar

Siphon the beer gently into the bottling bucket onto the priming solution, mixing gently to distribute. Fill and cap sanitized bottles, leaving about 1 inch (2.5 cm) headspace.

Bottle

Condition bottles at 68–72°F (20–22°C) for 10–14 days to carbonate. Then cold condition for a few days and serve chilled. If kegging, carbonate to ~2.3 volumes CO2.

Conditioning

Expected original gravity (OG) around 1.054–1.058 yields an approximate ABV of 6.0–6.4% with a final gravity (FG) around 1.012–1.014. Target bitterness ~38 IBUs (depending on hop alpha acids and utilization). Adjust hop amounts and water chemistry for personal preference. Sanitation throughout the process is critical.

Pale 2‑Row Malt

Vienna Malt

Crystal/Caramel 60L

Munich Malt

Carapils / Dextrine Malt

Clear Candi Sugar or Table Sugar (optional - to boost ABV and lighten body)

Northern Brewer (or similar bittering hop, 8–10% AA)

Cascade (or Australian Galaxy/Citra for local character) - flavor/aroma

Cascade (or same variety) - late aroma

American Ale Yeast (e.g., Wyeast 1056 / White Labs WLP001 / Safale US‑05)

Brewing Water (adjusted for moderate sulfate/chloride balance)

Priming Sugar (for bottling) - dextrose or table sugar

Irish Moss or Whirlfloc (optional fining)

Campden tablet or sanitizer (for water/cleanup - optional)

Outback Amber Ale

Make Outback Amber Ale Recipe in just 14m. 6.2 % Alcohol by Volume38 IBUs

Outback Amber Ale

Descriptors

Tasting Notes

Food Pairings

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