3 Sons "antique Alley" Amber Recipe
Make 3 Sons "antique Alley" Amber Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Hops
Yeast
Water
Additions
Method
Preparation
Mashing
- 3
Mash the Grains
Add the Amber Malt, Pilsner Malt, and Crystal Malt to the heated water. Maintain the temperature at 150-155°F (65-68°C) for 60 minutes.
- 4
Sparge the Grains
After mashing, rinse the grains with hot water to extract the sugars. Collect the wort in your brew pot.
Boiling
- 5
Boil the Wort
Bring the collected wort to a boil. Once boiling, add the Cascade Hops and boil for 60 minutes.
- 6
Add Centennial Hops
In the final 15 minutes of the boil, add the Centennial Hops to the wort.
Cooling and Fermentation
- 7
Cool the Wort
After the boil, cool the wort quickly using a wort chiller or an ice bath to around 70°F (21°C).
- 8
Pitch the Yeast
Transfer the cooled wort to a sanitized fermenter and sprinkle the Ale Yeast on top. Seal the fermenter with an airlock.
- 9
Fermentation Process
Allow the beer to ferment in a cool, dark place for 1-2 weeks, checking for fermentation activity.
Bottling
- 10
Prepare Bottles
Sanitize your bottles and caps before bottling the beer.
- 11
Add Priming Sugar
Dissolve the Priming Sugar in a small amount of boiled water and add it to the beer before bottling to carbonate.
- 12
Aging
- 13
Age Your Beer
Store the bottled beer in a dark, cool place for at least 2 weeks to allow carbonation to develop.