Style Of The Week 5/12/07 - American Amber Ale

[Stuster]

A style that seems to be popular among brewers here. (I know that most of the Xmas cases included an American Amber or two.) It's really more like two styles pushed into one. There's a maltier, less hoppy version and a bigger, hoppier version from the West Coast of the US. There's some talk about the hoppier style, sometimes called Red ales by Jamil here.

An AHB thread on this topic here.

So hit us with some of your great recipes. Malts? Hops? Yeast? Kits 'n' bits? Anything commercial that's like this style here? Any info at all that's relevant (or even not)? Tell us all you know so we can make yummy beer. :chug:


From here.

10B. American Amber Ale
Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.

Appearance: Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.

Flavor: Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.

Mouthfeel: Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.

Overall Impression: Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant).

History: Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.

Comments: Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).

Ingredients: Pale ale malt, typically American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American hops, often with citrusy flavors, are common but others may also be used. Water can vary in sulfate and carbonate content.

Vital Statistics:OGFGIBUsSRMABV1.045 - 1.0601.010 - 1.01525 - 40+10 - 174.5 - 6%Commercial Examples: Mendocino Red Tail Ale, North Coast Red Seal Ale, St. Rogue Red Ale, Avery Redpoint Ale, Anderson Valley Boont Amber Ale, Bell's Amber, Hoptown Paint the Town Red, McNeill's Firehouse Amber Ale

 

[randyrob]

Stuster your timing is impeckable, brewing this one in 70 Hours:

25. American Amber Ale

A ProMash Recipe Report

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

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 10.10
Anticipated OG: 1.056 Plato: 13.75
Anticipated EBC: 24.4
Anticipated IBU: 38.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
86.6 8.75 kg. Kirin Malt - WCB Feb 07 1.038 5
5.0 0.50 kg. JWM Crystal 140 Australia 1.035 145
2.5 0.25 kg. Biscuit Malt Great Britain 1.035 69
5.0 0.50 kg. JWM Wheat Malt Australia 1.040 4
1.0 0.10 kg. JWM Chocolate Malt Australia 1.032 750

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Northern Brewer Pellet 8.50 13.6 60 min.
20.00 g. Chinook Pellet 12.00 19.2 60 min.
40.00 g. Cascade Pellet 6.70 5.7 15 min.
40.00 g. Cascade Pellet 6.70 0.0 0 min.


Yeast
-----

1272

 

[Jye]

I brewed JZs west coast amber ale and it is one massive beer Ended up entering it in the anawbs and even thou the judges marked it out of style (too dark, bitter) one of them commented that it would make a great AAA, so there must be something right going on.


West Coast Style AAA

Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.08 L Boil Time: 90 min
Brewhouse Efficiency: 80.0 % Equipment: SK Brew Hous

Ingredients Amount Item Type % or IBU
4.80 kg Pale Malt, Traditional Ale (Joe White) (3.0 SRM) Grain 80.0 %
0.40 kg Crystal Malt - pale (Thomas Fawcett) (60.0 SRM) Grain 6.7 %
0.40 kg Munich I (Weyermann) (7.1 SRM) Grain 6.7 %
0.20 kg Amber Malt (Thomas Fawcett) (22.0 SRM) Grain 3.3 %
0.15 kg Crystal Malt - dark (Thomas Fawcett) (120.0 SRM) Grain 2.5 %
0.05 kg Pale Chocolate Malt (Thomas Fawcett) (200.0 SRM) Grain 0.8 %

37.00 gm Horizon [13.00%] (60 min) Hops 48.2 IBU
30.00 gm Centennial [10.00%] (10 min) Hops 10.9 IBU
30.00 gm Cascade [6.00%] (10 min) Hops 6.5 IBU
30.00 gm Cascade [6.00%] (0 min) Hops -
30.00 gm Centennial [10.00%] (0 min) Hops -

13.00 gm Calcium Sulfate (Gypsum) (Mash 60.0 min) Misc
1 Pkgs Safale American US-56 Yeast-Ale

Beer Profile Estimated Original Gravity: 1.065 SG (1.045-1.060 SG) Measured Original Gravity: 1.000 SG
Estimated Final Gravity: 1.016 SG (1.010-1.015 SG) Measured Final Gravity: 1.000 SG
Estimated Color: 14.2 SRM (10.0-17.0 SRM) Color [Color]
Bitterness: 65.6 IBU (25.0-45.0 IBU) Alpha Acid Units: 2.8 AAU
Estimated Alcohol by Volume: 6.5 % (4.5-6.0 %) Actual Alcohol by Volume: 0.0 %

 

[Stuster]

That looks tasty, Jye. What did you enter it as?

 

[Jye]

USA1 - American Pale Ale

Its a touch to big for the class :lol:

 

[Fourstar]

fine AAA i pust down as my 1st AG. just below target volume but turned out better than the partial's i was putting down. If i hit correct final vol it would be outstanding as the chinook is just a little too much in this batch. :beerbang:

American Amber Ale


Type: All Grain
Batch Size: 23.00 L
Boil Size: 27.70 L Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (40L) Eskie Mash (28L)
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

5.00 kg Pale Malt (2 Row) (3.9 EBC) Grain 92.3 %
0.35 kg Caramel/Crystal Malt - 40L (65.0 EBC) Grain 6.5 %
0.07 kg Chocolate Malt (886.0 EBC) Grain 1.3 %
15.00 gm Chinook [12.40%] (90 min) Hops 20.9 IBU
15.00 gm Amarillo Gold [8.50%] (40 min) Hops 11.8 IBU
15.00 gm Amarillo Gold [8.50%] (10 min) Hops 4.9 IBU
10.00 gm Amarillo Gold [8.50%] (0 min) (Aroma Hop-Steep) Hops -
20.00 gm Amarillo Gold [8.50%] (Dry Hop 5 days) Hops -
1 Pkgs Safale US-56 (Fermentis #US-56) Yeast-Ale



Beer Profile

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 37.6 IBU
Est Color: 22.3 EBC





*Edit - forgot to put in the recipe!

 

[SJW]

This is my standard APA. It goes good too.

#50 APA- keg 2
Blonde Ale


Type: All Grain
Date: 4/11/2007
Batch Size: 26.00 L
Brewer: Stephen Wright
Boil Size: 33.33 L Asst Brewer:
Boil Time: 75 min Equipment: Keg Beer
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
2000.00 gm Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 35.40 %
1500.00 gm Pale Malt (Barrett Burston) (3.9 EBC) Grain 26.55 %
1500.00 gm Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 26.55 %
250.00 gm Munich II (Weyermann) (16.7 EBC) Grain 4.42 %
150.00 gm Crystal Malt - Medium (Thomas Fawcett) (145.0 EBC) Grain 2.65 %
50.00 gm Chocolate Malt (Joe White) (750.6 EBC) Grain 0.88 %
15.00 gm Magnum [13.00 %] (45 min) Hops 17.2 IBU
25.00 gm Amarillo Gold [9.50 %] (10 min) Hops 8.3 IBU
25.00 gm Amarillo Gold [9.50 %] (1 min) Hops 1.0 IBU
15.00 gm Cascade [5.50 %] Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
200.00 gm Sugar, Table (Sucrose) (2.0 EBC) Sugar 3.54 %
1 Pkgs SafAle American Ale (US56) Yeast-Ale



Beer Profile

Est Original Gravity: 1.052 SG
Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 5.18 % Actual Alcohol by Vol: 5.47 %
Bitterness: 26.4 IBU Calories: 463 cal/l
Est Color: 18.2 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 5450.00 gm
Sparge Water: 15.79 L Grain Temperature: 20.0 C
Sparge Temperature: 75.6 C TunTemperature: 20.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 14.00 L of water at 72.8 C 66.0 C
10 min Mash Out Add 9.00 L of water at 92.7 C 75.6 C

 

[chris.taylor.98]

Here is my contribution for the Vic case swap, at least one other person thought it was ok. It is quite aggressive on the bittering hops though.

Red Ale

OG 1.062, FG 1.018

29L Batch

7kg Powels Ale
250 gm JW Chocolate
380 gm Bairds Dark Crystal
160 gm Bairds Light Crystal

32gm POW @ 60 min
25gm POW @ 15 min
25gm Cascade @ 15 min
30gm Amarillo @ 5 min

30gm Amarillo - dry hopped.

Protein rest @ 42C for 30 mins ( Powel's ale malt is not fully converted ).
Starchification rest @ 69C for 40 mins

YWeast 1056 (2L starter)

Fermented at 19C

Bulk primed with wort (1.4L)

 

[Steve]

Going to give one of these a bash on the long weekend for my first AAA. Taken from TDs recipe in the recipe section (which mysteriously disappeared as soon as I cut n pasted it into word) :huh: hope I didnt delete it?

Aiming for 35 IBU - 23 litres.

3 kg BB Galaxy
1 kg Golden Promise ale
1kg Munich
0.5kg BB Wheat
0.25kg Melanoidin
0.1kg Rolled oats
0.05kg Chocolate Malt

??gms Simcoe @ 60
??gms Cascade @ 30
??gms Amarillo PLUGS HAHAHAHAHAH @ 10 mins + 1 Whirlfloc
??gms Simcoe @ 0 mins

(havent worked out hop rates yet).

US05

My question is what type of Munich should I get I or II?

Cheers
Steve

 

[Stuster]

I'd say Munich I, Steve. Usually is that one unless stated otherwise, but hopefully the man himself will have something to say about it.

 

[Steve]

I'd say Munich I, Steve. Usually is that one unless stated otherwise, but hopefully the man himself will have something to say about it.

Cheers Stuster, good timing.....im knocking off now to go home via the HBS. :beer:

Steve

 

[Wardhog]

Here is my contribution for the Vic case swap, at least one other person thought it was ok. It is quite aggressive on the bittering hops though.

Red Ale

OG 1.062, FG 1.018

29L Batch

7kg Powels Ale
250 gm JW Chocolate
380 gm Bairds Dark Crystal
160 gm Bairds Light Crystal

32gm POW @ 60 min
25gm POW @ 15 min
25gm Cascade @ 15 min
30gm Amarillo @ 5 min

30gm Amarillo - dry hopped.

Protein rest @ 42C for 30 mins ( Powel's ale malt is not fully converted ).
Starchification rest @ 69C for 40 mins

YWeast 1056 (2L starter)

Fermented at 19C

Bulk primed with wort (1.4L)

I can remember being very impressed with this beer, I think that's me you're talking about as having liked it. It struck me as incorporating a couple of things I'm a fan of in a beer - a big caramel-laden malt flavour and American C-hops.

I think I'll have a crack at this, but a couple of questions first :
-I'll probably kick myself once I hear the answer, but what's POW?
-What IBU to aim for with the various additions?

 

[lagers44]

Get that big boot ready Wardhog , I'm thinking it's Pride of Ringwood hops , good old aussie stuff.

 

[Steve]

Going to give one of these a bash on the long weekend for my first AAA. Taken from TDs recipe in the recipe section (which mysteriously disappeared as soon as I cut n pasted it into word) :huh: hope I didnt delete it?

Aiming for 35 IBU - 23 litres.

3 kg BB Galaxy
1 kg Golden Promise ale
1kg Munich
0.5kg BB Wheat
0.25kg Melanoidin
0.1kg Rolled oats
0.05kg Chocolate Malt

??gms Simcoe @ 60
??gms Cascade @ 30
??gms Amarillo PLUGS HAHAHAHAHAH @ 10 mins + 1 Whirlfloc
??gms Simcoe @ 0 mins

(havent worked out hop rates yet).

US05

My question is what type of Munich should I get I or II?

Cheers
Steve

Kegged this about 4 days ago and its a ripper. Very happy. I know I shouldnt say it but I think I will reduce the hops a tad next time. The hops have settled down after 5 days in the keg. Crystal clear, beautiful burnt copper, very smooth, perfect head, very very creamy. I ended up using Munich 1 with 25gms Simcoe @ 60, 20gms Cascade @ 30, 22 gms Amarillo @ 10, 21 gms Simcoe @ 0

Cheers
Steve

 

[Steve]

I even took a pic:



Noice!
Cheers
Steve

 

[reviled]

Having just brewed a hoppy amber ale im considering something like a NZ Draught amberish type beer, something with a bit of malt character, not much hop, easy to drink and refreshing in the height of summer... Probably slightly OT for this thread but I didnt think it warrented its own...

So bear with me, this is what im thinking, any thoughts??

66.5% Pale
15% Vienna - Im thinking maybe lower to 10%, or even remove completely??
8% CaraRed - love this stuff!!
4% CaraAmber - for subtle toasty, biscuit notes
1.5% Carafa S III - Added at the last 10mins of the mash for colour
5% Cane sugar - To thin it out a wee bit

FWH - 16 IBU of Sauvin
15 - 7 IBU of Cascade (NZ)

S-05 fermented cool, 17-18*ish

OG of about 1042, 1044

Cheers guys :icon_cheers:

 

[shimple]

Every Picture Tells a Story

I even took a pic:

View attachment 18432

Noice!
Cheers
Steve

 

[mje1980]

More of a bitza amber but after having a few JSAA's the other night, im brewing this.

84.2% Halcyon pale
8.4% Wey munich 2
5.3% Simpsons heritage crystal
2.1% Biscuit

Galena 60

Columbus and cascade 10

WY 1968, or 1469.

1.045
27.5 IBU


I was tempted to add some aromatic, but i just got the heritage xtal, and bribie thinks its great stuff, so i'll give it a go first. Been loving malty ales lately.

 

[///]

5% Crystal, 1 % Choc and maybe some Munich. Loads of dry hops - US hops with high myrcene so the flavour lasts.

Scotty

 

[mje1980]

Hey scotty, cheers mate. Im trying to wean myself off choc for a few beers, i love that stuff. And biscuit, but i love biscuit, and think it'll go in an amber. Got the munich in there too, mmmmmmm munich!.

1968 i think, though i just got some West yorkeshire. Such a tough decision!