Amber Ale

[Jazzafish]

Ok,

I am planing on making something like a JS Amber ale, not a clone but something that could stand next to it. The idea so far is (excuse the origins of the malt, haven't got the stats sussed out yet). How does it look? Any comments welcome.

JSP Amber Ale

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (kg): 4.80
Anticipated OG: 1.051 Plato: 12.52
Anticipated EBC: 32.9
Anticipated IBU: 27.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
83.3 4.00 kg. ALE MALT Australia 1.038 5
5.2 0.25 kg. Amber Malt Great Britain 1.032 92
5.2 0.25 kg. CRYSTAL Australia 1.035 145
5.2 0.25 kg. Torrified Wheat Australia 1.030 1
1.0 0.05 kg. Roasted Barley Great Britain 1.029 1523

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
12.00 g. POR Pellet 14.10 22.7 First WH
12.00 g. Willamette Pellet 4.90 3.0 20 min.
12.00 g. Willamette Pellet 4.90 1.5 5 min.

Yeast
-----

White Labs WLP005 British Ale
or
White Labs WLP060 American Ale Blend



Cheers,
Jarrad

 

[Jazzafish]

bump

 

[vlbaby]

my first AG brew was an attempt at this beer.

I used 4kg pale ale malt
2kg munich
0.5 kg crystal
0.5 kg dark crystal.



came out great, but much sweeter than the original. I think next time i'd ditch the crystals and replace then with choc malt instead. The chocolate malt is the flavour i identify with this beer. Could be wrong tho.


vlbaby.

 

[Jazzafish]

Thanks for the reply Vlbaby,

I will keep that in mind. I noticed you had a kilo of crystal all together(half light, half dark). I have a quater of that amount. Still think I should ditch it?

I have been thinking about swapping the roast with chocolate too... can anyone offer advice on this?

Cheers,
Jarrad

 

[dicko]

Thanks for the reply Vlbaby,

I will keep that in mind. I noticed you had a kilo of crystal all together(half light, half dark). I have a quater of that amount. Still think I should ditch it?

I have been thinking about swapping the roast with chocolate too... can anyone offer advice on this?

Cheers,
Jarrad

[post="116301"][/post]​

Hi Jazzafish,
I would leave the chocolate out and stick to the roast.
I would give it a go with the ale yeast you have and if you think it is close to JSOAA then brew it again with a lager yeast and note the difference.
Cheers

 

[Jazzafish]

Thanks Dicko,

I think I might just give it a go how it is, unless anyone else feels it needs to be changed.

Cheers,
Jarrad

 

[Jazzafish]

I brewed this today. After some verbal advice I changed the recipe a bit...

4Kg JW Ale
400g JW Amber
250g JW Crystal
250g Torrified Wheat
50g Roasted Barley

12g Super Pride FW
12g Williamette 20min
24g Williamette 5min

WLP 005 Brittish Ale Yeast 500ml starter pitched @ 20*C

Original Gravity was 1.054, which was close to an 80% efficiency.

I doubt it will be a clone of a JSAA, but the colour and taste at this stage is getting me excited!

Cheers,
Jarrad

 

[Ducatiboy stu]

This is what I brewed today

Cara-Amberale

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 21.90 Wort Size (L): 21.90
Total Grain (kg): 3.90
Anticipated OG: 1.044 Plato: 10.95
Anticipated EBC: 38.7
Anticipated IBU: 32.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes



Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
78.2 3.05 kg. JWM Export Pilsner Australia 1.037 3
2.6 0.10 kg. Weyermann Caraaroma Germany 1.034 350
3.8 0.15 kg. Weyermann Carafa Special II Germany 1.036 1100
15.4 0.60 kg. JWM Light Munich Australia 1.038 20

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
14.00 g. Sticklebraet Pellet 12.40 26.1 60 min.
14.00 g. Willamette Pellet 4.30 3.0 20 min.
14.00 g. Willamette Pellet 4.30 1.8 10 min.
14.00 g. Willamette Pellet 4.30 1.5 1 min.


Yeast: 1275 Thames valley

 

[johnno]

I love the flavour that amber malt gives to a beer.
I brewed with some today as well.
Had (nearly) forgotten how good it is.

johnno

 

[Jazzafish]

Ducatiboy stu, let me know how it comes out, may give it a go myself!

I love the flavour that amber malt gives to a beer.

Yeah, The OG sample tasted great. Good vibes about this batch. I know the wort was good, lets hope the fermentation is even better.

Cheers,
Jarrad

 

[mje1980]

Im also a fan of amber. Most of my bitters have it in them. I have just recently tried brown instead, and i like that a lot as well. Same amount, just gives a bit more toastiness!

 

[warrenlw63]

Yep, another Amber Malt tragic too.

Very hard to resist putting it in most English styles. Michael Jackson claims it leaves what can be desribed as a "Brazil Nut" flavour if that makes any sense. B)

Warren -

 

[Hopsta]

Hey peoples, im planning my 2nd AG brew and thought i'd put my recipe up here for any comments or suggestions. My 1st AG brew had a few hiccups (bloody disaster) and i ended up with 14.5lt instead of 20lts and i forgot to shut the tap on my mash tun when i turned the pump off so 9lts of mash water ran back into my HLT! I blame my mate who decided to pop over for a visit i hadnt planned on drinking that day but he twisted my arm. So i can only improve.... hopefully :lol:

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Spring Time Amber Ale
Brewer: Nathan
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 27.29 L
Estimated OG: 1.057 SG
Estimated Color: 28.8 EBC
Estimated IBU: 36.5 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pale Malt (2 Row) US (3.9 EBC) Grain 79.2 %
0.50 kg Munich Malt - 10L (18.0 EBC) Grain 9.9 %
0.45 kg Caramalt - 50 EBC Grain 8.9 %
0.10 kg Chocolate Malt (800.0 EBC) Grain 2.0 %
22.00 gm Cascade [6.00%] (45 min) Hops 15.0 IBU
25.00 gm Hallertauer [3.70%] (45 min) Hops 9.5 IBU
28.00 gm Cascade [6.00%] (10 min) Hops 7.5 IBU
30.00 gm Hallertauer [3.70%] (10 min) Hops 4.5 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5.05 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 13.18 L of water at 72.4 C 66.0 C 60 min

 

[bindi]

Not bad but, why Hallertauer? For an AAA my first hops would have been something like Simcoe with a little Chinook at 60min and some thing Cascade or Centennial at 30min ,Amarillo late adds for a total IBUs around 40 or 36 as you have in the above recipe, also SafAle US-56 or Wyeast 1056 would be my first choice, but I have used Nottingham with good results.
Ah hell <_< just brew it. Just my thoughts for what it's worth.

 

[Stuster]

Bindi, I've actually seen quite a few American recipes with the Hallertau/Cascade combo. Seems like it's a good mix. I've been meaning to try it out but other plans always seem to get in the way. :lol:

That said, I agree with you that a higher AA hop at 60 or 45 might be better than the Hallertau.

 

[Gough]

Bindi, I've actually seen quite a few American recipes with the Hallertau/Cascade combo. Seems like it's a good mix. I've been meaning to try it out but other plans always seem to get in the way. :lol:

That said, I agree with you that a higher AA hop at 60 or 45 might be better than the Hallertau.

I recently tried it in an APA using Cascade plugs and Hall Mitt plugs in quantity at the end of the boil. The beer is due for bottling and is shaping up nicely. Very nicely. The Hall Mitt adds a kind of pepperiness to the flavour and aroma (I added at 15 mins and flameout) and works really well with the citrus and pine notes of the Cascade IMHO. I got the idea from Murray's Craftbrewing Co's 'Nirvana Pale Ale' which is a lovely beer. The jury is still out till after carbonation, but at this stage I'm very happy with it.

Give it a go is what I'd say

Shawn.

 

[user 384]

Not bad but, why Hallertauer?

Hallertau work great in any American ale. They really complement American hops. I've been using them as the bittering hops in all my American ales, with late additions of Amarillo and Cascade. To get the best from them try adding them as the bittering hops at 30mins, this will mean that you have to increase the amount used, but you get extra flavour.

Cheers
MAH

 

[bindi]

Not bad but, why Hallertauer?

Hallertau work great in any American ale. They really complement American hops. I've been using them as the bittering hops in all my American ales, with late additions of Amarillo and Cascade. To get the best from them try adding them as the bittering hops at 30mins, this will mean that you have to increase the amount used, but you get extra flavour.

Cheers
MAH

I have used Hallertau even POR, didn't do it for me <_< at the time, will give it a go again in the next AAA, thanks for the advice.

Edit:
Just looked over my last 7 AAA's and it has been 6 brews since I used Hallertau and 3 had Nth Brewers [which is also called Hallertau Northern Brewers] as one of the first adds.

 

[johnno]

Looks tasty Hopsta.

I made a Brown earlier this year, similar grain bill.

Had 300 gm of amber and 250 gm of crystal in it.

Wyeast 1332

Used POR for bittering and cascade for everything else.

Came out a beauty and finished it off last weekend.

cheers
johnno

 

[Hopsta]

I decided to go with hallertau because i wanted it to be a bit spicy to balance the sweetness of the caramalt. And the i chose nottingham because its pretty cold in my garage this time of year and this yeast is still good at low temps of around ~15c.

When i get home i'll have a play around with beersmith and bitter with Hallertau at 30mins as MAH suggested.

What do you think of the grain bill, i had a look at a couple of clone recipes in BYO mags for full sail amber ale and yukon red amber ale and they had something like ~640gm and ~850gm of 60 lovibond crystal malt in the recipes, from what i've read here that is way too much in a 19lt brew. Or is Australian crystal malt harsher or sweeter that its american counterpart?