Owyhee Amber Ale Recipe

Time4h

Serves48

OR, USA

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Ingredients

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1
Mashing
In a large brew kettle, heat 5 gallons of water to 165°F (73°C). Add the pale malt, crystal malt, and caramel malt to the kettle and hold the temperature at 152°F (67°C) for 60 minutes.
2
Sparging
After mashing, sparge the grains with hot water to collect about 6 gallons of wort in the kettle.
3
Boiling
Bring the wort to a boil and add Cascade hops. Boil for 60 minutes, adding Centennial hops in the last 15 minutes of the boil.
4
Cooling
Cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).
5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal the vessel with an airlock. Allow it to ferment at room temperature for 1-2 weeks.
6
Bottling
Once fermentation is complete, dissolve the priming sugar in a cup of boiling water and add it to the beer. Bottle the beer in sanitized bottles and cap them.
7
Conditioning
Allow the bottles to condition at room temperature for 2 weeks before refrigerating.
8
Enjoy!
Chill the beer and enjoy your homemade Owyhee Amber Ale!