Amber Ale


Here’s a smooth-drinking amber ale with a nice balance of maltiness and hoppiness. (by the way, when I typed ‘hoppiness’ it got auto-corrected to ‘happiness’ which seems reasonable!)

We threw the dark malts in at the end of the mash, in order to grab their colour but not too much of the flavour. It worked and we ended up with the ruby red colour we were looking for with just a subtle degree of dark-roast flavour.




Grain Bill

Pale Ale Malt 4 kg
Munich Malt 450g
Biscuit Malt 350 g
Crystal 150 250 g
Wheat Malt 150 g
Chocolate Malt 40 g


Centennial 10 g 10.5% 60 mins
Simcoe 20 g 12% 15 mins
Chinook 20 g 13% 5 mins
Chinook 15 g 13% 0 mins
Simcoe 15 g 12% 0 mins


Fermentis Safale US-05 American Ale

or Fermentis Safale S-04 English Ale for a fruitier profile

Method (see reverse for details)

Treat mash water with 20ml AMS

Mash at 67°C for 40 mins in 23L Water

Sparge with 9.5 L water

Boil for 60 mins

Carbonate as desired


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