James Squire Amber Clone

[jgriffin]

Does anyone have a decent Extract, or partial recipe (hell even a full mash recipe might convince me to go get a gas burner) that is a bears a close resemblance to JS Amber Ale?

I've seen a few recipes on grumpy's, but they vary so much that i'm not sure that any of them will actually work. None of them seem to have taste reports either

If i can brew something close to this drop i will be content for many months.

 

[Doc]

Check out this topic here
It has an AG recipe for Amber Ale that I did a couple of years back.
To make it a partial I'd substitute some extract for the Trad Ale and take it from there.

Beers,
Doc

 

[jgriffin]

Thanks for that Doc, i've a stupid question though, how do i convert the whole hops to pellets?

Another thing, can you check that recipe? I punched it into the Beersmith as is, and the colour seems to be a bit too dark.

 

[Doc]

I've just put it into Promash and the OG looks fine.
The colour does look out but mine didn't come out as dark as Promash estimates.

As for the hop substitution, the easiest way is to take a note of the IBU each addition will contribute. Then change the addition to pellets or whole and adjust the quantity to get the appropriate IBU.

Here is the Promash version.

Beers,
Doc

James Squire Amber Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

06-B American Pale Ales, American Amber Ale

Min OG: 1.045 Max OG: 1.056
Min IBU: 20 Max IBU: 40
Min Clr: 22 Max Clr: 35 Color in EBC

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

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 5.25
Anticipated OG: 1.049 Plato: 12.18
Anticipated EBC: 49.1
Anticipated IBU: 26.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 27.06 L
Pre-Boil Gravity: 1.042 SG 10.42 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
42.9 2.25 kg. JWM Traditional Ale Malt Australia 1.038 7
42.9 2.25 kg. Weyermann Caramunich I Germany 1.036 100
9.5 0.50 kg. Weyermann Carapils (Carafoam) Germany 1.037 3
4.8 0.25 kg. Weyermann Caraaroma Germany 1.034 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
4.00 g. Super Alpha Whole 12.00 6.2 First WH
6.00 g. Super Alpha Whole 12.00 10.0 80 min.
10.00 g. Cluster Whole 7.00 9.7 80 min.
7.00 g. Willamette Pellet 5.00 0.8 5 min.


Yeast
-----

White Labs WLP005 British Ale

 

[jgriffin]

Thanks Doc, yeah i figured out what i was doing wrong, i had the recipe set to extract rather than brewing. What the hell it was doing to my extract figures i have no idea.

Anyway, seeing as i'm not set up for AG, you said that i could substitute the base malt, i'm taking this as i could pretty much just substiture the Ale malt for the equivalent amount of LME that produces the same OG etc?

 

[Doc]

Anyway, seeing as i'm not set up for AG, you said that i could substitute the base malt, i'm taking this as i could pretty much just substiture the Ale malt for the equivalent amount of LME that produces the same OG etc?

Yep pretty much.
By my calcs you would need about 1.3Kg of DME with a pppg of 1.046 to substitute for the 2.25kg of Trad Ale Malt.

Beers,
Doc

 

[jgriffin]

Thanks Doc. I'll probably go with LME rather than DME. Probably all imaginery, but i reckon it tastes just a little bit fresher.

 

[jgriffin]

Hey Doc, if you wouldn't mind, could you look at my partial recipe? I've altered it for my limited boil volume (13L), and gone with DME as i figured 1.8kg of LME would be rather sticky to measure.

Here's the AG in beersmith format

View attachment Amber_AG.htm

 

[jgriffin]

and the partial recipe...

View attachment Amber_Par.htm

 

[Doc]

I'll need to check it out tomorrow when on my other notebook with the reciepe I mocked up the other day.
The two things that stand out from looking at your posted recipes is the mash temp is a bit high at 68.5 and the IBU's a bit high at 54.

Will post back in the morning and convert to DME and 13 litres.

Doc

 

[Doc]

John,

Here we go for 13 litres, partial.
I've kept the boil at 90 minutes. From memory when I looked at your recipe last night you had changed to 60 minutes, but you must not have changed the hop quantaties which would explain the doubling in bitterness levels.

Beers,
Doc

James Squire Amber Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

06-B American Pale Ales, American Amber Ale

Min OG: 1.045 Max OG: 1.056
Min IBU: 20 Max IBU: 40
Min Clr: 22 Max Clr: 35 Color in EBC

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

Batch Size (L): 13.00 Wort Size (L): 13.00
Total Grain (kg): 2.43
Anticipated OG: 1.049 Plato: 12.18
Anticipated EBC: 48.9
Anticipated IBU: 26.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 15.29 L
Pre-Boil Gravity: 1.042 SG 10.41 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
30.2 0.73 kg. Muntons DME - Light England 1.046 10
52.3 1.27 kg. Weyermann Caramunich I Germany 1.036 100
11.6 0.28 kg. Weyermann Carapils (Carafoam) Germany 1.037 3
5.8 0.14 kg. Weyermann Caraaroma Germany 1.034 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.26 g. Super Alpha Whole 12.00 6.2 First WH
3.39 g. Super Alpha Whole 12.00 10.0 80 min.
5.65 g. Cluster Whole 7.00 9.7 80 min.
3.96 g. Willamette Pellet 5.00 0.8 5 min.


Yeast
-----

White Labs WLP005 British Ale

 

[jgriffin]

Thanks Doc, i actually was after a 23L batch with a 13L boil size. I found out what i did wrong to stuff up the IBU's so badly, i put your 4g of Super Alpha in as 28g somehow. Must have been tired.

Thanks for that.

 

[THE DRUNK ARAB]

I've just put it into Promash and the OG looks fine.
The colour does look out but mine didn't come out as dark as Promash estimates.

As for the hop substitution, the easiest way is to take a note of the IBU each addition will contribute. Then change the addition to pellets or whole and adjust the quantity to get the appropriate IBU.

Here is the Promash version.

Beers,
Doc

James Squire Amber Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

06-B American Pale Ales, American Amber Ale

Min OG: 1.045 Max OG: 1.056
Min IBU: 20 Max IBU: 40
Min Clr: 22 Max Clr: 35 Color in EBC

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

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 5.25
Anticipated OG: 1.049 Plato: 12.18
Anticipated EBC: 49.1
Anticipated IBU: 26.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 27.06 L
Pre-Boil Gravity: 1.042 SG 10.42 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
42.9 2.25 kg. JWM Traditional Ale Malt Australia 1.038 7
42.9 2.25 kg. Weyermann Caramunich I Germany 1.036 100
9.5 0.50 kg. Weyermann Carapils (Carafoam) Germany 1.037 3
4.8 0.25 kg. Weyermann Caraaroma Germany 1.034 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
4.00 g. Super Alpha Whole 12.00 6.2 First WH
6.00 g. Super Alpha Whole 12.00 10.0 80 min.
10.00 g. Cluster Whole 7.00 9.7 80 min.
7.00 g. Willamette Pellet 5.00 0.8 5 min.


Yeast
-----

White Labs WLP005 British Ale

Doc, your recipe calls for 2.25kgs of Caramunich.
Is this correct or should it be Munich malt?

C&B
TDA