Hidden Lake Amber Ale

Product: 90-15232-00

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PROFILE:

Hidden Lake is located in Glacier National Park in Montana and is surrounded by some of the most beautiful mountain peaks in North America. This amber ale pays tribute to this beautiful hidden gem with a smooth amber base giving you some toffee and caramel notes that are tempered with glacier hops that provide an earthy balance with added notes of plum, blackberry, and cedar.

FOR FANS OF:

Amber Ale – Bell’s Brewery
Boont Amber Ale – Anderson Valley Brewing

RECIPE INCLUDES:

  • 1 Can Bewitched Amber Ale
  • 1 Brewmax Softpack LME – Pale
  • 2 Packets Glacier Hops (1/2 oz each)
  • 2 Muslin Hop Sacks
  • 1 Safale S-05 yeast

Additional Information


  • OG: 1.067 (approx.) -- FG: 1.017(approx.)
  • Flavor: Balanced
  • ABV (alc/vol): 6.5%
  • SRM (Color): 15
  • IBU (Bitterness): 28
  • BJCP Style: 19. Amber and Brown American Beer - 19A. American Amber Ale

Ferme­ntation

Carbo­nation

Bottle Condi­tioning

Total Brew­ing Time

3 Weeks 3 Weeks 2 - 4 Weeks = 2 - 2.5 Months

Click here for printable instructions.

Hidden Lake Amber Ale Instructions

RECIPE INCLUDES:

  • 1 Can Bewitched Amber Ale
  • 1 Brewmax Softpack LME – Pale
  • 2 Packets Glacier Hops (1/2 oz each)
  • 2 Muslin Hop Sacks
  • 1 Safale S-05 yeast

Additional Information


  • OG: 1.067 (approx.) -- FG: 1.017(approx.)
  • Flavor: Balanced
  • ABV (alc/vol): 6.5%
  • SRM (Color): 15
  • IBU (Bitterness): 28
  • BJCP Style: 19. Amber and Brown American Beer - 19A. American Amber Ale

Ferme­ntation

Carbo­nation

Bottle Condi­tioning

Total Brew­ing Time

3 Weeks 3 Weeks 2 - 4 Weeks = 2 - 2.5 Months

 

STEP 1: SANITIZING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions by visiting our help desk.)

NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

STEP 2: BREWING

Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation. 

    1. Remove the yeast packet from under the lid of the Brewing Extract (you won’t be using this), then place the unopened can in hot tap water.
    2. Place the contents of one packet of pellet hops (1/2 oz) into a hop sack tying it closed, then trim away excess material.
    3. Using the sanitized measuring cup, pour 4 cups of water into your clean 3-quart or larger pot.
    4. Bring mixture to a boil, add in the hop sack, then remove from heat. Open the can of Brewing Extract and the LME, pour contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
    5. Fill keg with cold tap water to the #1 mark on the back.
    6. Pour the wort, including the hop sack, into the keg, and then bring the volume of the keg to the #2 mark by adding more cold water. You'll leave the hop sack in the wort for the duration of fermentation. Stir vigorously with the spoon or whisk.
    7. Sprinkle ONLY the Safale US-05 yeast packet into the keg, and screw on the lid. Do not stir.
    8. Put your keg in a location with a consistent temperature between 59 and 71.6 degrees F (15-22 degrees C) and out of direct sunlight. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.
    9. Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal.
    10. At the 1-week mark, place the 2nd pack of hops into the sanitized hop sack tying it closed, then trim away excess material. Quickly, but carefully add the hop sack to your fermenter and continue brewing.
    11. Complete fermentation will take approximately 2 weeks. After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process. You’ll ferment for 21 days total.

Step 3: BOTTLING AND CARBONATING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions by visiting our help desk.)

Flavor Profile

balanced-recipesFlavor Profile
Alcohol by volume: 6.5%
SRM (color): 15
IBU (Bitterness): 28