Ag American Amber Ale

[KHB]

I have done alot of searching and cant find a decent recipe to clone James Squires version of this beer. So who out there has got one of these the think is spot on. Jamil Show recomends light medium and dark crystal. And then alot of other people dont. Just wanna get a good idea of it before i brew it.So far my recipe shows

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Amber Ale
Brewer:
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 45.00 L
Boil Size: 51.72 L
Estimated OG: 1.052 SG
Estimated Color: 27.2 EBC
Estimated IBU: 0.0 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 85.56 %
0.45 kg Crystal, Dark Barret Burston (250.0 EBC) Grain 4.81 %
0.45 kg Medium Crystal Barret Burston (150.0 EBC) Grain 4.81 %
0.45 kg Pale Crystal Barret Burston (100.0 EBC) Grain 4.81 %

Havnt got around to hops yet!!

Cheers
Scotsman

 

[KHB]

early bump!!

 

[Fourstar]

rule of thumb go for a sweet caramal APA with less (or more) late hops. its all about the caramel malts and sweetness in the aroma with balanced hops. i add a touch of choc malt/carafa special to mine (less than 1%) for some roastiness. its up to you. Purists would go all crystals to get the amber colour.


Here is a Rogue St. Rogue red clone i have planned. (note: approx 20% crystal malt...) :icon_drool2:

St. Rogue Red
American Amber Ale

Type: All Grain
Date: 24/07/2009
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.0

Ingredients
Amount Item Type % or IBU
3.80 kg Pale Malt, Traditional Ale (Joe White) (1.7 SRM) Grain 67.9 %
0.70 kg Munich I (Weyermann) (7.1 SRM) Grain 12.5 %
0.40 kg Caramalt (Joe White) (17.3 SRM) Grain 7.1 %
0.40 kg Crystal (Joe White) (34.2 SRM) Grain 7.1 %
0.30 kg Crystal, Dark (Joe White) (86.7 SRM) Grain 5.4 %
10.00 gm Chinook [13.00%] (60 min) (First Wort Hop) Hops 15.9 IBU
20.00 gm Centennial [10.00%] (20 min) Hops 13.4 IBU
10.00 gm Centennial [10.00%] (60 min) (First Wort Hop) Hops 12.2 IBU
10.00 gm Chinook [13.00%] (5 min) Hops 2.9 IBU
20.00 gm Centennial [10.00%] (Dry Hop 3 days) Hops -
20.00 gm Chinook [13.00%] (Dry Hop 3 days) Hops -

Beer Profile
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 44.4 IBU
Est Color: 12.1 SRM

 

[KHB]

rule of thumb go for a sweet caramal APA with less (or more) late hops. its all about the caramel malts and sweetness in the aroma with balanced hops. i add a touch of choc malt/carafa special to mine (less than 1%) for some roastiness. its up to you. Purists would go all crystals to get the amber colour.


Here is a Rogue St. Rogue red clone i have planned. (note: approx 20% crystal malt...) :icon_drool2:

St. Rogue Red
American Amber Ale

Type: All Grain
Date: 24/07/2009
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.0

Ingredients
Amount Item Type % or IBU
3.80 kg Pale Malt, Traditional Ale (Joe White) (1.7 SRM) Grain 67.9 %
0.70 kg Munich I (Weyermann) (7.1 SRM) Grain 12.5 %
0.40 kg Caramalt (Joe White) (17.3 SRM) Grain 7.1 %
0.40 kg Crystal (Joe White) (34.2 SRM) Grain 7.1 %
0.30 kg Crystal, Dark (Joe White) (86.7 SRM) Grain 5.4 %
10.00 gm Chinook [13.00%] (60 min) (First Wort Hop) Hops 15.9 IBU
20.00 gm Centennial [10.00%] (20 min) Hops 13.4 IBU
10.00 gm Centennial [10.00%] (60 min) (First Wort Hop) Hops 12.2 IBU
10.00 gm Chinook [13.00%] (5 min) Hops 2.9 IBU
20.00 gm Centennial [10.00%] (Dry Hop 3 days) Hops -
20.00 gm Chinook [13.00%] (Dry Hop 3 days) Hops -

Beer Profile
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 44.4 IBU
Est Color: 12.1 SRM

Cheers

I was thinking of bittering with chinnook or POR and flavour and aroma with williamette.

Cheers

 

[Fourstar]

Cheers
I was thinking of bittering with chinnook or POR and flavour and aroma with williamette.
Cheers

Go for it.. 1/2 (or 1/3rd if you are daring) of your IBU @ 60 mins. The rest, less than 20mins.... :icon_drool2:

be prepared to use atleast 100g of hops.... uber flavour thou!

 

[KHB]

Go for it.. 1/2 (or 1/3rd if you are daring) of your IBU @ 60 mins. The rest, less than 20mins.... :icon_drool2:

be prepared to use atleast 100g of hops.... uber flavour thou!

What IBU range should i be aiming for??

 

[Fourstar]

What IBU range should i be aiming for??

I;d be shooting for around 30-35 for your OG to keep it in balance, if you are a hop head.... i'd go 40. if you follow my hopping style as noted above. i'd keep it around 35 as it will be full of hop flavour. say a 60/20/5 (or 0) min additons should suffice

 

[KHB]

Hops and yeast added

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Amber Ale
Brewer: Ben Sparks
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 45.00 L
Boil Size: 51.72 L
Estimated OG: 1.052 SG
Estimated Color: 27.2 EBC
Estimated IBU: 36.1 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 85.56 %
0.45 kg Crystal, Dark Barret Burston (250.0 EBC) Grain 4.81 %
0.45 kg Medium Crystal Barret Burston (150.0 EBC) Grain 4.81 %
0.45 kg Pale Crystal Barret Burston (100.0 EBC) Grain 4.81 %
35.00 gm Chinook [13.00 %] (60 min) Hops 24.3 IBU
60.00 gm Williamette [5.50 %] (20 min) Hops 10.7 IBU
20.00 gm Williamette [5.50 %] (5 min) Hops 1.2 IBU
1 Pkgs American Ale II (Wyeast Labs #1272) [StartYeast-Ale

 

[eric8]

Hhmm, i actually just came up with this one. Should I change the hops around to 20 and 10min??

Style: American Amber Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 26.49 L
Estimated OG: 1.059 SG
Estimated Color: 16.4 EBC
Estimated IBU: 48.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 54.55 %
1.50 kg Pale Malt, Maris Otter (Thomas Fawcett) (5Grain 27.27 %
0.50 kg Caraamber (Weyermann) (70.9 EBC) Grain 9.09 %
0.50 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 9.09 %
20.00 gm Chinook [13.00 %] (60 min) Hops 27.4 IBU
10.00 gm Amarillo Gold [8.50 %] (30 min) Hops 6.9 IBU
10.00 gm Cascade [8.30 %] (30 min) Hops 6.0 IBU
10.00 gm Cascade [8.30 %] (15 min) Hops 3.9 IBU
10.00 gm Amarillo Gold [8.50 %] (15 min) Hops 4.4 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc


Mash Schedule: My Mash
Total Grain Weight: 5.50 kg
----------------------------
My Mash
Step Time Name Description Step Temp
70 min Mash in Add 34.00 L of water at 67.6 C 65.0 C
20 min mash out Add 0.00 L of water at 70.0 C 70.0 C

 

[eric8]

I have changed mine to this now. What kind of yeast? just an American yeast

Estimated OG: 1.059 SG
Estimated Color: 29.2 EBC
Estimated IBU: 43.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 54.55 %
1.50 kg Pale Malt, Maris Otter (Thomas Fawcett) (5Grain 27.27 %
0.50 kg Caraamber (Weyermann) (70.9 EBC) Grain 9.09 %
0.30 kg Crystal (Joe White) (141.8 EBC) Grain 5.45 %
0.20 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 3.64 %
20.00 gm Chinook [13.00 %] (60 min) Hops 27.5 IBU
10.00 gm Cascade [8.30 %] (20 min) Hops 4.8 IBU
10.00 gm Amarillo Gold [8.50 %] (20 min) Hops 5.4 IBU
10.00 gm Amarillo Gold [8.50 %] (10 min) Hops 3.3 IBU
10.00 gm Cascade [8.30 %] (10 min) Hops 2.9 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc

 

[KHB]

Ok this is the recipe i am going with.

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Amber Ale
Brewer: Ben
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 45.00 L
Boil Size: 51.72 L
Estimated OG: 1.054 SG
Estimated Color: 23.9 EBC
Estimated IBU: 35.8 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 88.40 %
0.35 kg Crystal (Joe White) (141.8 EBC) Grain 3.87 %
0.35 kg Crystal Medium, Bairds (150.0 EBC) Grain 3.87 %
0.35 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 3.87 %
35.00 gm Chinook [13.00 %] (60 min) Hops 24.0 IBU
60.00 gm Williamette [5.50 %] (20 min) Hops 10.5 IBU
20.00 gm Cascade [6.30 %] (5 min) Hops 1.3 IBU
1 Pkgs American Ale II (Wyeast Labs #1272) [StartYeast-Ale


Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 9.05 kg
----------------------------
Temperature Mash, 2 Step, Full Body
Step Time Name Description Step Temp
10 min Protein Rest Add 27.15 L of water at 54.1 C 50.0 C
60 min Saccharification Heat to 66.0 C over 15 min 66.0 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C


Just wondering with the 10 percent crystal my FG will be 2 points higher than estimated@ 1013, should i mash at 64.c to counteract this so it dosnt finish to sweet??

Cheers
Scotsman