American Rebel Amber Ale Recipe

Apr 26, 2017

American Rebel Amber Ale (8.5 Litres)

This Malty Sweet, Citrus Marmalade flavoured Amber Ale is a must try this month and lives up to it’s name; with strong Toffee and Caramel aromas and a hop filled smooth finish, this rebel is revving up a righteous reputation.

Ingredients

1.3kg Bewitched Amber Ale
250g Pale Malt Extract
25g Centennial Hop Pellets
Lallemand BRY-97 Dry Yeast
72g Mr Beer Carbonation Drops

Features:

Colour: Amber
Body: Medium/HIgh
Bitterness: Medium
Approx. Alcohol Level: 6.5%ABV
Naturally Carbonated: Natural

Instructions:

Step 1 : Mix

Clean and sanitise all equipment that will come in contact with the brew. Bring the Pale Malt Extract to the boil in 1 litre of water. Add half of the Centennial Hop Pellets and boil for 5 mins. Remove from the heat and set the pot in a cold/ice water bath to cool. Strain the malt hop liquid into the Fermenting Vessel (FV). Add the contents of the Bewitched Amber Ale to the FV. Fill the FV with cold water to the 8.5 litre mark. Sprinkle the BRY-97 yeast and fit the lid.

Step 2 : Brew

Place the FV in a location out of direct sunlight and try to ferment between 18C-22C. Fermentation should take 7 to 14 days. At around day 4 add the remaining hop pellets (we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper). On day 7 check the specific gravity (SG). Check the SG again the following day and so on.

Step 3 : Bottle

The brew is ready once the SG has stabilised over a couple of days, expect about 1008 to 1012. Gently fill clean PET bottles to about 3cm from the top. Add 2 carbonation drops per bottle and secure the caps (only one drop per bottle may be preferred). Store the bottles upright in a location out of direct sunlight at or above 18C.

Step 4 : Enjoy

After at least two weeks, check for sufficient carbonation by squeezing the bottles. Bottles kept unrefrigerated should improve with age. When ready to drink, chill the bottles upright. The chilled beer may be poured into clean glassware, leaving the sediment behind. Expect the alcohol content to be approximately 6.5 %ABV.