Amstel Light

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

In a large pot, heat the water to about 70°C (158°F). Add the malted barley and corn (if using) to the water, stirring well. Maintain the temperature for about 60 minutes.

Step 1: Prepare the Mash

After the mash has rested, drain the liquid (wort) from the grains into another pot. Rinse the grains with hot water to extract as much sugar as possible.

Step 2: Lauter

Bring the wort to a boil and add the hops. Boil for 60 minutes, stirring occasionally.

Step 3: Boil the Wort

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches about 20°C (68°F).

Step 4: Cool the Wort

Transfer the cooled wort to a fermentation vessel and add the yeast. Seal the vessel with an airlock and let it ferment at room temperature for about 1-2 weeks.

Step 5: Fermentation

Once fermentation is complete, siphon the beer into bottles, leaving some space at the top. Cap the bottles and let them carbonate at room temperature for another week.

Step 6: Bottling

Refrigerate the bottles and enjoy your homemade Amstel Light.

Step 7: Enjoy

Water

Malted Barley

Hops

Yeast

Corn (optional, for lightness)

Fluke Chop

"Artífice"

Pinot Gris/Pinot Noir+, Las Vivas, chilled

"Mountain Cuvee"

"Bluepit"

"Ravie"

"Les Bulliats" Régnié

Make Amstel Light Recipe in just 3h . Light Lager, 3.5%. Amsterdam, NL

Amstel Light Recipe

Descriptors

Tasting Notes

Food Pairings

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