Honey Amber Beer Recipe D.I.Y.

Honey Amber Beer Recipe D.I.Y.
Honey Amber Beer Recipe D.I.Y.

Honey Amber Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Honey Amber Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Yield: 5 US Gallons



  • 6.5 pounds Amber extract (2 cans if using cans)
  • 1 pound crystal malt
  • 2 cups honey
  • 1.5 ounces Hallertauer hops
  • 0.5 ounces Hallertauer hops
  • Wyeast #1056 (American)
  • 5/8 cup honey (priming)


Step 1
  • 6.5 pounds Amber extract (2 cans if using cans)

Heat up about 4 gallons of water for the mash up to 170F add the grains and let fall to 160F keep at that temp for 30 min. Remove grains and bring to a boil.

Bring to a boil for 60 min.

Step 2
  • 2 cups honey
  • 1 pound crystal malt

Add extract and honey and return to boil.

Step 3
  • 1.5 ounces Hallertauer hops

Add at 45 min to the end of boil.

Step 4
  • 0.5 ounces Hallertauer hops

Put in 15 to the end of boil.

Fermentation Through Bottling Honey Amber Beer Recipe

Transfer the wort into the primary fermenting vessel, then top off with cold water to 5 gallons.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.
Step 5

Once the wort is cooled to around 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • Wyeast #1056 (American)

Prepare a yeast starter by stirring the yeast into 2 cups of water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Clean the berries then crack open and add to the carboy.


Fermentation will last for for 4 days at suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another 3 days.

The less exposure to oxygen the better it will taste so be careful when you rack.

Step 6
  • 5/8 cup honey (priming)

Add priming honey before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Honey Amber Beer!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Additional Info

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

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From Our Sister Blog Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.
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