Chimay Amber Ale
Experience the robust flavors of this amber ale, crafted with pale and black malts, elevated by the sweetness of dark brown sugar and honey. Infused with Hallertau and Goldings hops, this brew offers a delightful balance of richness and hop aroma. Perfect for sharing with friends or enjoying during quiet evenings, it's a rewarding experience for any homebrewer.
ingredients
- 3 gallons water
- 6.5 lbs. crushed pale malt
- 1 oz. crushed black malt
- 8 oz. dark brown sugar
- 8 oz. blended honey
- 2 oz. Hallertau hops
- 1 oz. Goldings hops
- 2 oz. brewers' yeast
steps
- 1.
Heat 3 gallons of water in your brew kettle to approximately 160°F (71°C).
- 2.
Stir in the crushed pale and black malts, maintaining a temperature around 150°F (65°C) for 60 minutes for mashing.
- 3.
After mashing, sparge the grains with hot water until you collect about 3 gallons of wort.
- 4.
Bring the wort to a boil and gradually add the dark brown sugar and honey, stirring until fully dissolved.
- 5.
Once the mixture reaches a rolling boil, add the Hallertau hops and boil for 60 minutes.
- 6.
With 15 minutes left in the boil, add the Goldings hops.
- 7.
After the full boil, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).
- 8.
Transfer the cooled wort to a sanitized fermenter and pitch the brewers' yeast.
- 9.
Seal the fermenter and allow fermentation to occur for 1-2 weeks at a consistent temperature.
- 10.
Once fermentation is complete, bottle your amber ale, allowing it to carbonate for an additional 1-2 weeks before chilling and enjoying.
Releated Recipes
