Valley American Amber Ale – All Grain Recipe Kit
A balanced and approachable all grain Amber Ale with a smooth malt backbone, gentle caramel sweetness and a lightly toasted finish. Caramunich and dark crystal malt bring depth and colour without becoming heavy, while Mosaic and Cascade add bright citrus, subtle tropical fruit and a fresh hop lift. Magnum provides clean bitterness to keep the malt in check, resulting in a well rounded, flavourful beer with a crisp finish and easy drinking character
Ingredients
Fermentables
Pale Malt x 3.74kg
Carapils x 530g
Caramunich II x 210g
Dark Crystal x 180g
Roasted Barley x 20g
Yeast
CellarScience English Ale
Hops
Magnum (Boil)
Mosaic (Boil & Optional Dry)
Cascade (Boil & Optional Dry)
Purchase Recipe Kit
Type:
All-grain
Style:
Amber Ale
Flavour Profile:
Caramel
Alcohol Range:
5 - 6%
Colour:
25 EBC
Bitterness:
24
Volume:
21L
Or Add Ingredients Individually
Preperation
- Clean and sanitise all brewing equipment, including your fermenter, spoon, thermometer, airlock, hydrometer, bottles or keg gear.
- Check that your ingredients are ready: Including Malt, Hops, Yeast and anything else provided with the kit
- Mill the grain if it is not already milled. (Note: Rolled Adjuncts DO NOT need Milling)
- Fill mash vessel and heat strike water to the temperature listed on the recipe sheet.
- If Sparging prep sparge water.
- Add water treatment – All water treatment on our recipes is based on RO so adjust accordingly
Brew
- Once at temp stir in the Malts and Adjuncts unless otherwise noted
- Hold the mash until conversion is complete.
- Recirculate if required by your setup, then sparge and collect your wort.
- Bring the wort to a rolling boil.
- Add hops according to your hop schedule
- Complete the boil, then turn off the heat.
- Add any late hop or whirlpool additions IF required by your recipe sheet to help preserve aroma and flavour.
- Chill the wort as quickly as possible to yeast-pitching temperature.
Ferment
- Transfer the cooled wort to a clean, sanitised fermenter.
- Aerate well before pitching yeast.
- Take and record your original gravity if desired.
- Pitch the yeast once the wort is at a suitable fermentation temperature.
- Place the fermenter somewhere with stable temperature control.
- Ferment in the recommended range for the yeast provided with the recipe
- Allow primary fermentation to get underway and monitor activity over the first few days.
- IF dry hopping add at the stage recommended by your recipe sheet.
- Leave the beer to finish fermenting fully before packaging.
Bottle or Keg
- Confirm fermentation is complete by checking that gravity is stable across two readings on separate days before packaging.
- *Optional* Cold Crash to improve clarity – dependent on style
- Once fermentation is complete, package the beer carefully to avoid introducing oxygen.
Bottling:
- transfer the beer gently into sanitised bottles, leaving sediment behind.
- Add priming sugar or carbonation drops at the correct rate for your bottle size.
- Seal bottles immediately with sanitised caps.
Kegging:
- Transfer the beer gently into a sanitised keg with minimal splashing.
- Purge the keg with CO₂ if possible to help protect hop character and freshness.
- Once filled chill and carbonate keg to desired level.
Kegging Gear for a Better Pour
Build or upgrade your kegging setup with kegs, fittings, and parts that make serving your homebrew easier, cleaner, and more consistent.
Bottling Gear for Brew Day
Bottles, caps, cappers, and bottling essentials to help you package your beer properly.
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