Hey, food lovers! Welcome to the world of craft brewing, where the flavors are rich and the aromas are intoxicating. Today, we’re embarking on a culinary adventure with our very own Campfire Smoked Amber Ale. This brew is a masterpiece of smoky maltiness, perfectly balanced with a hint of hops. Whether you’re a seasoned brewer or a curious novice, this recipe will guide you through every step of creating your own campfire-inspired amber ale.
Ingredients and Quantities
Kickstart your brewing journey by gathering the necessary ingredients:
- 6 pounds pale malt
- 2 pounds smoked malt
- 1 pound crystal malt (40L)
- 1 ounce Cascade hops (60-minute boil)
- 0.5 ounce Cascade hops (15-minute boil)
- 1 ounce Cascade hops (dry hop)
- 1 package ale yeast
Equipment You’ll Need
To brew your Campfire Smoked Amber Ale, make sure you have the essential equipment:
- 5-gallon brew kettle
- Fermenter with airlock
- Siphon and bottling wand
- Bottles or a keg
- Thermometer
- Hydrometer
Step-by-Step Brewing Instructions
Preparation
- Sanitize all your equipment thoroughly to prevent contamination.
- Fill your brew kettle with 3 gallons of water and heat it to 160°F (71°C).
Mashing
- Add the pale malt, smoked malt, and crystal malt to the brew kettle and mash for 60 minutes at 150°F (65°C).
- Maintain the mash temperature by adding hot water or cooling it with ice as needed.
Lautering
- After mashing, separate the sweet wort from the spent grain by filtering it through a lauter tun or a colander lined with cheesecloth.
- Rinse the spent grain with hot water to extract all the remaining wort.
Boiling
- Bring the wort to a boil and add the Cascade hops for 60 minutes.
- After 60 minutes, add half of the remaining Cascade hops and boil for 15 minutes.
- With 5 minutes remaining, add the remaining Cascade hops.
Cooling and Fermentation
- Once boiling is complete, cool the wort to 70°F (21°C) as quickly as possible using an immersion chiller or ice bath.
- Transfer the cooled wort to the fermenter and pitch the ale yeast.
- Install the airlock and store the fermenter in a dark place at 65-70°F (18-21°C) for 7-10 days.
Dry Hopping and Carbonation
- After primary fermentation is complete, add the dry hops to the fermenter and let them steep for 2-3 days.
- Siphon the beer into bottles or a keg and add 1/2 cup of corn sugar or priming sugar for carbonation.
- Cap the bottles or seal the keg and store them at room temperature for 2-3 weeks.
Serving and Enjoyment
- Your Campfire Smoked Amber Ale is ready to savor! Chill it to 45-50°F (7-10°C) and pour it into a glass to reveal its rich, deep amber color.
- As you take your first sip, relish the smoky notes that dance on your palate, complemented by a balanced maltiness and subtle hop bitterness.
Tips for Perfection
- Use a campfire-smoked malt for an authentic smoky flavor.
- Experiment with different hop varieties to tailor the aroma and flavor to your preference.
- Let your beer age for a few months to allow the flavors to fully develop.
- Pair your Campfire Smoked Amber Ale with grilled meats, sausages, or hearty stews for a perfect culinary experience.
FAQ about Campfire Smoked Amber Ale Recipe
What type of malt is used?
Answer: Campfire Smoked Amber Ale uses a combination of pale malt, caramel malt, and smoked malt.
What kind of hops are added?
Answer: This recipe uses Chinook and Cascade hops for both bittering and aroma.
How much smoke flavor is there?
Answer: The amount of smoke flavor can be adjusted by the type and amount of smoked malt used. For a stronger smoky flavor, use more smoked malt or a darker smoked malt variety.
Can I use a different type of yeast?
Answer: Yes, you can use a different type of yeast, but the flavor profile of the beer may change. If you use a more attenuative yeast, the beer will be drier and have a higher alcohol content.
How long does it take to make?
Answer: The total time to brew a Campfire Smoked Amber Ale is about 3-4 weeks. This includes time for fermentation, conditioning, and carbonation.
