James Squire Amber Ale

[rockeye84]

Hi all,

Just wondering if anyone has come up with a bang on clone of JSAA?

From research on google & AHB I have come up with this recipe..

Other clone recipes I've seen around use double the crystal/caramalt im using. Do you think i need more crystal? I don’t want the beer to turn out too crystal sweet.

The commercial version has 3 hops, I know one is Willamette, not sure of the other two, going for the mid chinook addition for a bit smokey character, hopefully the fruitiness of the cascade boils off just leaving the slight spiciness. Does anyone have a better insight to what the other two hop breeds actually are?

Not sure if the double decoction is necessary, just something I’ve been trying lately.

Do you think i need a few more IBU's to counter the sweetness? Ive read JSAA is only 18IBU?

I will use WY1272 if my culture fails..

ROKO's - JSAA Clone
Northern English Brown Ale (9 1)
Type: All Grain
Batch Size: 43.00 l
Boil Time: 60 min
Equipment: 45L ELECTRIC
Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %

Ingredients

60.00 l Rain Water Water

10.00 g Gypsum
8.00 g Calcium Chloride
6.00 g Epsom Salt
2.00 ml Lactic Acid

6.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 6 78.7 %
1.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 7 13.1 %
0.30 kg Crystal, Medium (Simpsons) (150.0 EBC) Grain 8 3.9 %
0.22 kg Caramalt (Joe White) (49.3 EBC) Grain 9 2.9 %
0.10 kg Chocolate Dark 6-Row (Briess) (1120.0 EBC) Grain 10 1.3 %

20.00 g Cascade [6.20 %] - Boil 60.0 min Hop 11 7.9 IBUs
20.00 g Chinook [13.00 %] - Boil 30.0 min Hop 12 12.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 13 -
40.00 g Willamette [5.40 %] - Boil 15.0 min Hop 14 6.8 IBUs
60.00 g Willamette [5.40 %] - Boil 0.0 min Hop 15 0.0 IBUs

YEAST JSAA Cultured


Est Original Gravity: 1.045 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.6 %
Bitterness: 27.4 IBUs
Est Color: 24.3 EBC

Double Decoction Mash

Protein Rest Add 36.00 l of water at 52.9 C 50.0 C 35 min
Saccharification Decoct 14.00 l of mash and boil it 66.0 C 60 min Rest
Saccharification Decoct 5.00 l of mash and boil it 70.0 C 20 min Rest
Mash Out Heat to 75.6 C over 15 min 75.6 C 15 min

 

[danestead]

There is a JSAA clone which is quite nice in the database. A mark_bastard recipe I think. Could be worth comparing your recipe to that.

 

[Lodan]

here's the link
http://aussiehomebrewer.com/recipe/1169-jsaa-clone/

 

[Bribie G]

I doubt if JS do a double decoction, I drink the AA now and again and don't notice a huge malt character. Would probably make a nicer version but not a "bang on" one.

Also their Willamette would almost certainly be locally grown and probably slightly different the US variety. I was talking to the guy from Hop Products Australia a few years ago and he said they had signed a big contract for Australian Willamette but wouldn't elaborate.

Edit: from another site I see that the label apparently specifies Amarillo.

 

[dicko]

Here is one that I do regularly and it is pretty close.

OG 1048
FG 1010

TFMO 85%
Wheat 12%
Bairds Dark Crystal 2%
JW Choc 1%

POR @ 60 to 21 IBU
Willamette @ 10 to 5 IBU

Mash at 66deg

US05 or Wy Dennys Fav or I have used Wy1275 works well.

I dont think JSOAA uses cascade and chinook

 

[Bribie G]

Woolies site mention "three Tasmanian Hops" so maybe they've ditched the Amarillo when they did their "character names" change of the range. I'd also look at POR, Willy and maybe one other aroma hop.

 

[Not For Horses]

Cascade and Willamette are the varieties I had in mind. I'm sure I read that on their packaging or website or some such. Purely based on taste though I'd say go easy on the cascade. Maybe 2 parts Willamette to 1 part cascade.
I reckon dicko is right with the yeast too.

 

[rockeye84]

Cheers for the advice..

 

[rockeye84]

Another quick one, what should I go for water wise / Cl:SO4 balance, push SO4?