Honey Amber Ale
Experience a luscious blend of smooth caramel and earthy honey in this Honey Amber Ale. This recipe celebrates the enticing balance of malt and sweetness, elevating the traditional amber ale style with rich flavor notes. Perfect for cozy evenings or sharing with friends, this brew invites you to savor every sip with its malty depth and honey-kissed aroma.
ingredients
- 9 lbs Pale Malt (2-row)
- 1 lb Munich Malt
- 1 lb Crystal Malt (40L)
- 0.5 lb Caramel Malt (60L)
- 0.5 lb Honey (for brew, plus extra for bottling)
- 1 oz Cascade Hops (bittering)
- 0.5 oz East Kent Goldings Hops (flavor)
- 1 packet American Ale Yeast (e.g., Safale US-05)
- 5 oz priming sugar (for bottling)
steps
- 1.
Prepare a fermentation area with sanitization methods for all equipment.
- 2.
Heat 3 gallons of water to 165°F and add grains in a grain bag, steep for 30 minutes.
- 3.
Remove the grains and bring the wort to a boil, then add Cascade hops.
- 4.
After 30 minutes, add East Kent Goldings hops and boil for an additional 15 minutes.
- 5.
Remove from heat, cool wort rapidly until it reaches 70°F.
- 6.
Transfer wort to a fermentation vessel, add honey, then top with cool water to reach 5 gallons.
- 7.
Pitch the yeast and seal the fermenter with an airlock. Allow to ferment for 1-2 weeks.
- 8.
Prepare bottles with priming sugar and sanitize.
- 9.
Once fermentation is complete, siphon beer into bottles, leaving some space, and cap them.
- 10.
Age the bottled beer in a cool, dark place for at least 2 weeks before tasting.
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