Tiger Eye Amber Ale Recipe
Tiger Eye Amber Ale (8.5 litres)
A gem of a brew, displaying similar luxurious colours of the rock with the same name and an almost luminescent quality to its unfiltered look, the flavour is as rich as its appearance. Malt forward, and balanced with bright citrus hop notes, it finishes with a crisp yet lingering bite at the end.
- 1.3kg Northwest Pale Ale
- 2 x 250g Smooth Malt Extract
- 25g Falconers Flight Hop Pellets
- Pack of Carbonation Drops
- Colour: Amber
- Body: Medium
- Bitterness: Med/High
- Approx. Alcohol Level: 7.2 % ABV
- Naturally Carbonated: Natural
Step 1 : Mix
Clean and sanitise all equipment that will come in contact with the brew. In a 2 litre pan, mix a 250g pouch of Smooth Malt Extract with 500ml of water and bring to the boil. Add the Falconers Flight Hop Pellets and boil for 10mins. Remove from heat and cool the pan in a sink of iced water. Strain the cooled malt/hop mix into the Fermenting Vessel (FV). Add the Northwest Pale Ale and remaining pouch of Smooth Malt Extract to the Fermenting Vessel (FV). Fill the FV with cold water to the 8.5 litre mark. Sprinkle the yeast and fit the lid.
Step 2: Brew
Place the FV in a location out of direct sunlight and try to ferment between 20C-24C. Fermentation should take 7 to 14 days. At around day 7 check the specific gravity (SG). Check the SG again the following day and so on.
The brew is ready once the SG has stabilised over a couple of days. 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 with age. 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 7.2 %ABV.