Author Topic: Malty Autumn Amber with oats  (Read 829 times)

Offline Al Hounos

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Malty Autumn Amber with oats
« on: August 18, 2015, 02:14:45 AM »
Hello all, my first post.   :D

I'm putting together this recipe because I wanted to see what the underlying malty, toasty flavors from an oatmeal stout would taste like without the roasted malts laid over top of them.

The oats will be toasted. I plan on mashing low to keep it from being too sweet. I want it to have a gentle but noticeable English-y hop character.  I have willamette and US goldings hops on hand.

Thanks!

http://www.brewersfriend.com/homebrew/recipe/view/269217/oats-amber

Brew Method: BIAB
Style Name: American Amber Ale
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Boil Size: 15 liters
Boil Gravity: 1.043
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.059
Final Gravity: 1.014
ABV (standard): 5.94%
IBU (tinseth): 38.93
SRM (morey): 13.92

FERMENTABLES:
2 kg - United Kingdom - Maris Otter Pale (70.9%)
400 g - Flaked Oats (14.2%)
200 g - American - Victory (7.1%)
200 g - German - CaraMunich II (7.1%)
20 g - American - Midnight Wheat Malt (0.7%)

HOPS:
9 g - Columbus, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 30.91
28 g - Willamette, Type: Pellet, AA: 4.5, Use: Whirlpool for 30 min at  °C, IBU: 8.02
28 g - Willamette, Type: Pellet, AA: 4.5, Use: Dry Hop for 4 days

MASH GUIDELINES:
1) Infusion, Temp: 67 C, Time: 60 min, Amount: 15.5 L

YEAST:
White Labs - English Ale Yeast WLP002

Offline erockrph

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Re: Malty Autumn Amber with oats
« Reply #1 on: August 18, 2015, 03:07:16 AM »
Looks pretty tasty. I generally skip the Victory if I'm already using MO as my base malt, since they pretty much do the same thing. Otherwise, I'd give it a go as-is.

I brewed an oatmeal brown ale with a somewhat similar grain bill a couple of years ago and I was pretty happy with how it turned out.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline Al Hounos

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Re: Malty Autumn Amber with oats
« Reply #2 on: August 18, 2015, 05:17:15 AM »
I have some Carabrown left over from a mild that I enjoyed, think that would be fun to swap in place of the victory?

Offline erockrph

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Re: Malty Autumn Amber with oats
« Reply #3 on: August 18, 2015, 12:09:19 PM »
I have some Carabrown left over from a mild that I enjoyed, think that would be fun to swap in place of the victory?
Never used it, but from the description I think it would be a tasty addition.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline IMperry9

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Re: Malty Autumn Amber with oats
« Reply #4 on: August 18, 2015, 01:45:29 PM »
I think you have an awesome recipe! I might have to give this one a try.

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A fine beer may be judged with only one sip, but it's better to be thoroughly sure.
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Offline Al Hounos

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Re: Malty Autumn Amber with oats
« Reply #5 on: August 20, 2015, 12:42:53 AM »
thanks for the input! I'm gonna make this with the Carabrown instead of victory. I'll update this post in a month!

Offline Al Hounos

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Re: Malty Autumn Amber with oats
« Reply #6 on: September 14, 2015, 10:13:38 AM »
This turned out pretty well, but it's very malty, very sweet. 7% of each carabrown and caramunich was too much. The CaraBrown is not a caramel malt, but it does contribute a tobacco or licorice-like sweetness.

On a rebrew, I'd cut the caramunich and carabrown in half, or ditch one for the other.
Regardless, it was a hit at the homebrew club meeting, and people who like ambers ought to enjoy it.

evil_morty

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Re: Malty Autumn Amber with oats
« Reply #7 on: October 02, 2015, 01:50:56 PM »
Looks pretty tasty. I generally skip the Victory if I'm already using MO as my base malt, since they pretty much do the same thing.

I've always found victory could overwhelm a beer pretty quick.  I'm not sure I'd really compare it to MO.  Victory is very "toasty" tasting to me.  MO has more of a rich malty thing going on.