Anthony’s Amber Ale



A classic amber ale, the lovely copper colour comes from the use of amber malt grains, vaguely caramelly beer with a healthy malt and hop balance.

Black Rock Colonial Lager
1kg Light Dried Malt
150g Caramunich malt grain
150g Amber malt grain
15g Cascade Hops (5 min)
15g Cascade & 15g Amarillo Hops (0 min)
Safale US-05 yeast

1. A day before preparing recipe place 5 litres of water in closed containers in a fridge and chill.
2. Steep the grain for 30min in 1 litre of hot tap water (not boiling).
3. Strain the grain through a sieve into to a large saucepan. Rinse grains with a further 500ml of hot water and collect in saucepan as well. Discard the grains.
4. Bring wort to the boil, add the 15g of Cascade hops, and simmer for 5 mins.
5. Turn off the heat, and add 15g of Cascade and 15g Amarillo Hops, and steep for 10 mins.
6. Add the Black Rock Colonial Lager, 1kg of Light Dried malt and contents of the saucepan to your fermenter and mix well.
7. Top up to 23L with chilled and tap water to reach a starting temperature of 20-24°C, stirring vigorously to aerate the wort.
8. Add Safale US05 yeast and ferment as close as possible to 20°C.
9. Bottle or keg beer when gravity is consistent over two days.

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