Amber Ale Recipe with Amber Candi Syrup D-45

This amber ale recipe incorporates Amber Candi Syrup D-45, which adds rich caramel, toffee, and dried fruit flavors, making for a smooth, well-balanced beer. The syrup enhances color, body, and malt complexity, giving the ale a unique Belgian-inspired twist. Madelene cookies recipe now publicly explore authentic recipe

Ingredients

Grain Bill:

• 9 lbs (4.08 kg) Pale Malt (2-row)
• 1 lb (0.45 kg) Munich Malt
• 1 lb (0.45 kg) Caramel/Crystal 40L
• 0.5 lb (0.23 kg) Victory Malt
• 0.5 lb (0.23 kg) Biscuit Malt
• 1 lb (0.45 kg) Amber Candi Syrup D-45 (added during the last 10 minutes of the boil)

Hops:

• 1 oz (28g) Magnum (Bittering) – 60 minutes
• 1 oz (28g) Willamette (Flavor) – 15 minutes
• 1 oz (28g) Cascade (Aroma) – 5 minutes

Yeast:

• Wyeast 1056 (American Ale) or Safale US-05

Other Additions:

• 1/2 tsp Irish Moss (for clarity) – 15 minutes
• 1/2 tsp Yeast Nutrient – 10 minutes

Brewing Instruction:

1. Mash (If Using All-Grain Method)

• Heat 3.5 gallons (13.25 L) of water to 152°F (67°C).
• Mash grains for 60 minutes.
• Sparge with 170°F (77°C) water to collect around 6.5 gallons (24.6 L) of wort.

2. Boil (60 Minutes)

• Bring wort to a rolling boil.
• Add Magnum hops at 60 minutes.
• Add Willamette hops and Irish Moss at 15 minutes.
• Add Amber Candi Syrup D-45 and yeast nutrient at 10 minutes.
• Add Cascade hops at 5 minutes.
• Chill wort quickly to around 68°F (20°C).

3. Fermentation

• Transfer to a sanitized fermenter.
• Pitch yeast at 68°F (20°C).
• Ferment for 2 weeks at 65-68°F (18-20°C).

4. Bottling/Kegging

• If bottling, prime with 4 oz (113g) of corn sugar and bottle condition for 2 weeks.
• If kegging, carbonate to 2.3 volumes of CO₂.

Tasting Notes

✅ Appearance: Deep amber with a slight reddish hue, medium clarity.
✅ Aroma: Caramel, toffee, light fruit esters, with a subtle citrus hop aroma.
✅ Taste: Smooth malt backbone, caramel sweetness, mild bitterness, and a balanced finish.
✅ Mouthfeel: Medium-bodied with moderate carbonation.

Final Notes

• The Amber Candi Syrup D-45 brings out complex caramelized sugar notes without adding excessive sweetness.
• Adjust bitterness based on preference by slightly increasing or decreasing the Magnum hops.
• For a Belgian twist, use Belgian Abbey Ale yeast instead of American Ale yeast.