Dark Munich Amber Ale

Be sure to grab to stop by the Briess Booth #603 at Homebrew Con 2018 in Portland, OR, to get your bag of Dark Munich 30L Malt and then try this lovely copper colored, malty ale with a well-balanced American hop character. Recipe for 5 US gallons (19L)

OG: 1.060

FG: 1.015

ABV: 5.9%

IBU: 15



9.0 lbs/Briess Synergy Select Pilsen Malt/Mash Grain

2.2 lbs/Briess Dark Munich Malt 30L/Mash Grain

0.5 oz/Centennial (4.5% AAU)/60 min boil

0.5 oz/Cascade (6.3% AAU)/60 min boil

0.5 oz/Centennial (4.5% AAU)/15 min boil

1 pack/WLP001 California Ale Yeast/Fermenter

1 Capsule/Servomyces Yeast Nutrient/10 min boil



  1. Mash grains in 3.5 gallons of water at 153-155°F for 60 minutes
  2. Sparge grain with 170°F water to obtain desired pre-boil kettle volume
  3. Bring to boil
  4. Add 0.5 oz Centennial and Cascade Hops
  5. Boil for 45 minutes
  6. Add 0.5 oz Centennial Hops
  7. Boil for 5 minutes
  8. Add Servomyces Yeast Nutrient
  9. Boil 10 minutes
  10. Turn heat off and cool wort to 68°F
  11. Transfer to fermenter
  12. Pitch one pack of WLP001 California Ale Yeast


FERMENTATION:  2 weeks at 66-70°F

FERMENTATION NOTES:  Force carbonate, or bottle condition with dissolved priming sugar and ¼ packet of WLP001 California Ale Yeast for 2-3 weeks

About Dan Bies

Dan BiesPrior to joining Briess, Dan gained experience as a chemist and lab leader in several industries. At Briess, Dan is responsible for performing malt analysis, microbiological testing, brewing and R&D projects, including new product development and process improvement. Dan manages the pilot brewing and pilot plant operations and commercialization of new products in the extract plant. Recent projects include gluten free beer, malta, fermented malt beverage base and downstream beer color and flavor adjustment products. He regularly helps formulate recipes for home and craft brewers and has published articles, posters and given presentations in support of the craft brewing industry. Prior to joining the technical service staff, Dan was an analyst in the malting lab.

Posted in Homebrewing, Recipes.
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