Ambre Amour - French SaisonBeer type
Ambre Amour - French SaisonBeer description One sip of this French charmer will leave you swooning and crying sacré bleu! With a traditional courtship of morning coffee and sweet perfumes the Ambre Amour will sweep you off your feet and seal the deal with a glorious floral bouquet. Paris truly is the city of love and you’ll have to agree once you lock lips with this Gallic beauty. With a classical Saison palette of sweet malts this subtly bitter pale ale takes on an enticing and warm amber hue that rewards the discerning drinker. Flavour profile
- Approx. Alcohol Level:
- Naturally Carbonated:
- 1 x 1.7kg Thomas Coopers Innkeeper’s Daughter Sparkling Ale
- 1 x 1.5kg Thomas Coopers Amber Malt Extract
- 1 x 500g Coopers Light Dry Malt
- 1 x 300g Dark Crystal Malt Grain
- 1 x 25g Styrian Goldings Hop Pellets
- 1 x 11g Lallemand Belle Saison Dry Yeast
- 1 x 250g Coopers Carbonation Drops
Step 1 : Mix
The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the pack).
Place the grain in a plastic zip-lock sandwich bag and crack them using a rolling pin.
Add the cracked grain and 3 litres of cold water, fit the lid and sit in the fridge overnight.
Brew Day: Gather up the corners of the mesh cloth and lift, allowing the liquid to drain from the grains back into the pot.
Place the strained liquid onto the stovetop, bring to the boil then remove from the heat.
Cool the liquid by placing the pot in a bath of cold water for about 15mins.
Add all the fermentable ingredients and the cooled liquid to the fermenting vessel (FV) then stir to dissolve. Don’t be concerned if lumps of Light Dry Malt persist as they will dissolve over the course of several hours.
Top up with cold tap water to 20 litres and stir thoroughly.
Check the temperature and top up to 23 litres with warm or cool water (refrigerated if necessary) to start the brew at 22C.
Sprinkle both the Belle Saison and brew can yeast then fit the lid.
Step 2 : Brew
Place the FV in a location out of direct sunlight and ferment at 22C to 24C.
Fermentation should take around 7 to 10 days.
At Day 7, add Styrian Goldings hop pellets to the brew by wrapping them in a mesh cleaning cloth (pulled straight from the pack) and place directly on top of the brew then re-fit the lid.
On day 10 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 about 1004 to 1008.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonations drop per bottle and secure the caps (use only one carbonation drop for bottles intended to be stored for a longer period).
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 PET bottles.
Bottles kept unrefrigerated will improve as this style of beer is intended to be aged.
When ready to drink, chill the bottles upright.
Pour into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 6.6% ABV.