Beer name

Bird Of Prey Amber Lager

Beer type


Beer type

Bird Of Prey Amber Lager

Beer description Fly like a falcon, swoop like a hawk, there’s nothing dovish about this brew. Falconers Flight hops have been used to create citrus and floral aromas in the great American Pale Ales and IPAs but when used in this Amber Lager recipe it soars in to release grapefruit flavours on the beak that fly over the slightly sweet malt. The caramel sweetness and biscuity flavours hover nicely with the firm bitterness, and the lager yeast lands a crisp finish firmly in its talons every time. Flavour profile
Deep Amber
Approx. Alcohol Level:
Naturally Carbonated:



Step 1 : Mix

Clean and sanitise all equipment that will come in contact with the brew.
Bring the Unhopped Malt Extract – Golden to the boil in 1 litre of water
Add half of the Falconers Flight Hop Pellets and boil for 5 mins.
Remove from the heat and set the pot in a cold/ice water bath to cool
Strain the malt hop liquid into the Fermenting Vessel (FV)
Add the contents of the Bewitched Amber Ale to the FV.
Fill the FV with cold water to the 10 litre mark - no need to stir.
Sprinkle the Saflager W-34/70 Dry Yeast and fit the lid.

Step 2 : Brew

Place the FV in a location out of direct sunlight and try to ferment between 12C-15C.
 Fermentation should take 10 to 14 days.
At day 10 add the remaining half of the Falconers Flight Hop Pellets
At around day 12 check the specific gravity (SG).
Check the SG again the following day and so on.


Step 3 : Bottle

The brew is ready once the SG has stabilised over a couple of days, expect 1010 to 1014.
 Gently fill clean PET bottles to about 3cm from the top
Add 2 carbonation drops per bottle and secure the caps
Store the bottles upright in a location out of direct sunlight at or above 18C.

Step 4 : Enjoy

After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve in the short term.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 5.5% ABV.