Amber Waves English Amber Beer Kit

Description

Your Amber Waves English Amber gives you a rich malty profile with caramel and toffee sweetness from the Amber Dry Malt Extract and Caramel 60L Malt, balanced by the earthy bitterness of Northern Brewer hops. El Dorado hops add a touch of fruity aroma while Carapils Malt contributes to a smooth full body.

The Lallemand Nottingham yeast ferments cleanly so the malt and hop character remains up front in your finished beer.

Your Amber Waves English Amber kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 5.3 - 5.7%
• Original Gravity: 1.050 - 1.060
• Final Gravity: 1.010 - 1.014
• IBUs: 56
• SRM: 13

Ingredients

Extracts

• 6 lbs. Amber Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Caramel 60L Malt
• 1 lb. Carapils Malt

Hops (substitutions based on availability)

• 1 oz. Northern Brewer Hops
• 2 oz. El Dorado Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (Lallemand Nottingham)

Also Included

• 5 oz. Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag

Instructions

Hop Schedule

• 60 minutes: 1 oz. Northern Brewer Hops (Bittering)
• 5 minutes: 2 oz. El Dorado Hops (Aroma / Flavor)

1. Heat 2-3 gallons of water to 155°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag and discard.
4. Add the malt extract and stir until fully dissolved.
5. Bring the wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a sanitized fermenter and top off with clean water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 10-14 days or until fermentation is complete.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!