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Ingredients
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Ingredients
Method
Brewing Instructions
- 1
Mashing the Grains
In a large brew kettle, heat 6 liters of water to approximately 160°F (71°C). Add the pale malt, crystal malt, and roasted barley to the water, stirring gently to ensure all grains are submerged. Maintain this temperature for 60 minutes, allowing the sugars to extract from the grains.
- 2
Sparging
After mashing, sparge the grains with 170°F (77°C) water to rinse out the remaining sugars. Collect the wort (liquid) in a separate pot, aiming for about 5 gallons (19 liters) of wort.
- 3
Boiling the Wort
Bring the collected wort to a boil over high heat. Once boiling, add 1 oz of East Kent Goldings hops. Boil for 60 minutes, adding the 0.5 oz of Fuggles hops in the last 15 minutes of the boil.
- 4
Cooling the Wort
After the boil, cool the wort as quickly as possible using a wort chiller or an ice bath. Bring the temperature down to around 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort into a sanitized fermentation vessel. Pitch (add) the yeast and seal the vessel with an airlock. Allow the beer to ferment at room temperature for 1-2 weeks, or until fermentation is complete.
- 6
Bottling
Once fermentation is complete, prepare a mixture of priming sugar and water (boil 3 oz of priming sugar in 2 cups of water) and add it to the beer. Then, bottle the beer in sanitized bottles, leaving some headspace. Cap the bottles and store them in a dark, cool place for about 2 weeks to carbonate.
- 7
Enjoy
After carbonation is complete, chill the bottles in the refrigerator. Pour into a glass, leaving sediment in the bottle, and enjoy your homemade Smithwicks Amber Ale!