Special Amber Ale Recipe Instructions

Ingredients:

• 7kg Morgan’s Special Kettled Royal Oak Amber Ale
• 5kg Coopers Liquid Light Malt
• 200g Dextrose
• 150g Cracked Crystal Grain (steeped)
• 12g Goldings Finishing Hops (steeped)
• 15g Premium American Ale Yeast

 Other Ingredients:

• 200g of Dextrose if kegging with no secondary fermentation

Method:

1. Clean / sterilize all equipment including fermenter, paddle, mug and jug (both used for steeping)
2. Discard Morgan’s Special Kettled Royal Oak Amber Ale tin yeast and sit tin along with the Coopers Liquid Light Malt tin in hot water for 10 minutes
3. Boil 1.25ltrs of water in kettle
4. Steep 150g of Cracked Crystal Grain in 1ltr of boiling water for 15 minutes
5. Steep 12g of Goldings Finishing Hops in 250ml of boiling water for 10 minutes
6. Re-boil 2.25ltrs water in kettle
7. Add 1.5ltrs of boiled water to fermenter with Coopers Liquid Light Malt tin and Dextrose and stir to thoroughly dissolve
8. Pour 250ml boiling water into Coopers Liquid Light Malt tin and stir, then add to the fermenter
9. Add Morgan’s Special Kettled Royal Oak Amber Ale tin to the fermenter and stir to thoroughly dissolve
10. Pour 250ml boiled water into Morgan’s Special Kettled Royal Oak Amber Ale tin and stir, then add to the fermenter
11. Strain steeped Cracked Crystal grain into the fermenter and rinse with 250ml boiling water (do not add grain to the fermenter)
12. Add Goldings Finishing Hops bag and mug of water to the fermenter
13. Add cold water to the fermenter to 22.5 ltrs and test temperature – make sure it is between 18-26 degrees before pitching yeast
14. Take Hydrometer reading and pitch 15g Premium American Ale Yeast and stir gently
15. When fermentation finished check with hydrometer and bottle as per normal.

N.B. If kegging, add 200g of Dextrose at step 7