This is an Amber Ale—the first homemade beer I ever brewed. It’s not too popular of a beer style. Actually, it wasn’t even that cool back in 2013 when I first started brewing beer. But I think it’s pretty cool now after some unconventional modifications. If you’re new to brewing, an Amber Ale is a great place to start.
This one has a toasted bread/cracker character. Probably a little closer to an Altbier than an American Amber. Where it differs most from both styles is the body, hops, and alcohol content—this one is light and crisp, minimally hopped, and just under 5% ABV. It’s a malt-forward summer kinda beer that only takes a few weeks from grain to glass.
INGREDIENTS
*Makes 6 gallons
+ 7 lbs Pilsner
+ 1 lb Munich
+ 1 lb Maris Otter
+ 4 oz Pale Chocolate
+ 4 oz Carafa II
+ 35g Hallertauer (60 min boil)
+ 8g Hallertauer (30 min boil)
+ @imperialyeast Dieter
DIRECTIONS
+ Mash at 148F for 45 mins
+ Step to 168F before Lauter
+ Boil for 1 hour
+ Ferment at 68F