Why American Amber? Well because the colour is amber and the hops are American of course! Often originating from the Yakima Valley in Washington State, these hops give big flavours of pine and citrus fruits. This, combined with a malty hit from Munich and Caramunich malts give this beer it's personality.
Dry hopping is recommended. Falconer's Flight 7C gives a good result.
Note that the hops we use on brewday may well vary to those in the recipe, according to availability.

Fermentable % of grist Weight
Pale Malt 78% 3640g
Munich Malt (Pale) 10% 466g
Wheat Malt 8% 373g
Caramunich II 4% 186g
Hop Alpha Weight Time IBU
Topaz 17.3% 8g 90 mins 15 IBU
Simcoe 12.7% 35g 15 mins 23 IBU
Citra 14.9% 60g 0 mins 0 IBU

Mash Time: 60 minutes
Mash Temp: 67C
Final Volume: 23 Litres
Original Gravity: 1.047
Final Gravity (est): 1.012
Alcohol Content: 4.7% ABV
Bitterness: 38 IBU
Colour: 15 EBC

Fermented with 1 packet of dried Nottingham yeast

Dry hopped for 7 days with 50g of Falconer's Flight 7C pellets