Author Topic: Amber ale recipe suggestions critique  (Read 1822 times)

Offline 2brew559

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Amber ale recipe suggestions critique
« on: November 03, 2015, 12:16:25 AM »
Hello every one!

What do you brewers think and or would change for this 5% ABV amber ale?

Im on the fence about having  1lbs of carastan 30/37 malt  thinking of going with .75 lbs  = 8% of the grist to play it safe or not?  Had it at .5lb then .75 then as it is now 1lb

I do want the caramel and toffee notes to come thru  BUt Not an overly sweet thick cloying beer.

Ive never used 1 lb of crystal by the way, hence my hesitation..

Yeast: Wyeast 1056 or any suggestions?
 

Hop schedule as is; simple or how would you change it?

 BU/GU ratio: .64 (Mine)

reference listed  BU/GU Style Amber Ale .62

Mash In temp: 152F @ 1.55qts 60 min.

All Grain
Style: American Amber Ale   
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)   
Boil Size: 7.52 gallons
Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 80% (brew house)   
Original Gravity: 1.050
Final Gravity: 1.012
ABV (standard): 5%
IBU (tinseth): 31.99
SRM (morey): 11.16

Fermentables
Amount   Fermentable   PPG   °L   Bill %
6 lb   United Kingdom - Maris Otter Pale   38   3.75          65.3%
2 lb   German - Vienna   37   4                                   21.8%
1 lb   United Kingdom - Carastan (30/37)   35   34           10.9%
0.1875 lb   United Kingdom - Pale Chocolate   33   207     2%
9.19 lb Total           

Hops
Amount   Variety   Type   AA   Use   Time   IBU
1 oz   Willamette   Pellet   4.5   Boil   60 min   17.55
0.5 oz   Cascade   Pellet   7   Boil   25 min   9.49
0.5 oz   Cascade   Pellet   7   Boil   10 min   4.95
« Last Edit: November 03, 2015, 12:22:51 AM by 2brew559 »
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Offline HoosierBrew

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Re: Amber ale recipe suggestions critique
« Reply #1 on: November 03, 2015, 12:51:26 AM »
I think overall it looks pretty solid, though being an American Amber I'd sub out the Maris Otter for good ole 2 row. Don't get me wrong, MO is great malt - I just think using it as your base malt makes closer to a bitter. Just me. And a lb of crystal isn't out of place in an American Amber by any means. Using 1056, being a very attenuative, clean strain, will help dry the finish. As would a small amount of gypsum. Don't know if you use water software to track water additions, but 100- 150ppm sulfate from gypsum would help dry the finish a bit, too. If not you could add ~ 1/2 tsp of gypsum to the kettle. Good luck !
Jon H.

Offline blatz

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Re: Amber ale recipe suggestions critique
« Reply #2 on: November 03, 2015, 02:39:22 AM »
Looks good.  I'd even bump the crystal higher for an amber.

Hell I just made a celebration clone with 12% English medium crystal - you'll be good.

As for MO - I used to exclusively use it as my base - I think it'd work well here in an amber
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Offline 2brew559

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Re: Amber ale recipe suggestions critique
« Reply #3 on: November 03, 2015, 04:45:44 AM »

Hoosier,  I was going to use Golden Promise instead of Marris but the Marris got me closer to Amber color range rather than  adjusting the dark or crystal malts. That's why I used Marris Otter..but you got me thinking!
Maybe I'll brew two versions one with Marris and one with GP

 ***Water treatment  what's that! LOL ;)
Actually I just buy 50% spring water/ 50% dispensed RO water
And brew like that 50/50  I want to get into water treatment very soon though...

Blatz, thanks as well...
Marris Otter.. I recently brewed a Pumpkin Ale minus the pumkin and the spice's.. Lol I couldn't bring myself to add pumkin or spice to a beer. Leave that for pies...LOL .. So I faked out my friends and said It brewed it with pumkin and spices....I know I know I'm EVIL...
I had a commercial pumkin Ale that's supposed to be good..umm I almost barfed..hence why I couldn't ruin a batch of beer...
My fake pumkin Ale:
Marris Otter, base Malt,  86%
Crytsal 40,  5%
Flaked barley, 7%
American chocolate, 2%

My family and friends can't get enough of it ..i love it...that's why. Decided to go with Marris Otter on this Amber as well as well as the color contribution although Golden Promise is soooo Goood too! Hmmm choices!

I'm gonna seriously think about bumping the carastan Malt maybe to 12%   so maybe 1.125 lbs and keep everything else same. ..

I'm already tasting the beer recipe in my mind I think it looks like it will be a tasty brew!

So that's it you guys wouldn't change anything else ?

Well you guys are amazing as always! :)
I'll check back in a bit..I'm in CA. So its 8:32pm

 :D


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Offline 2brew559

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Re: Amber ale recipe suggestions critique
« Reply #4 on: November 23, 2015, 05:01:03 PM »

Thomas Fawcet Golden promise (originally planned to use marris)
why: ( malty sweetness)
Bairds carastan malt
why: toffee, nutty, caramel
Weyerman Vienna malt
why: malty clean
crisp pale choclate malt
why: Nutty, some color , keept he flavor roast impact to nil...

The color is like a translucent honey... BEAUTIFUL!
taste.. at this point  is pretty awesome.. Im comparing it to Boont Amber in regards to something close.. :)



and some love..LOL


Love the color!
 :D
[/quote]


Gravity reading after 1 week ?: 1.010 and sampling 1 week out ;) cant wait...



« Last Edit: November 23, 2015, 05:11:20 PM by 2brew559 »
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Offline 2brew559

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Re: Amber ale recipe suggestions critique
« Reply #5 on: November 23, 2015, 05:27:37 PM »
By the way  I made some hot teas with the following malts:

What I tasted in the Hot teas after cooling and color:
Marris Otter: slightly toasty, very slight sweetness like if you ate a piece of sandwich wheat bread sweet..very slight almost neutral, very light brown color

Thomas Fawcet Golden promise: Sweet(much Sweeter than Marris) , light creamy grey color... like if you soaked a blob of raw dough in water  and left it their to color the water

Franco Belgiess Caravienne 20: toasty, nutty. I couldnt detect sweetness, almost kinda bland, color; light brown

Bairds Carastan 30/37: toasty, sweeter than caravienne to me by a tiny margin.. toffeish, caramish, color; light brown  (my fav of the 2 crystal malts)

Weyerman Vienna: Neutral-not sweet at all,  kind like drinking water that had a blob of dough sitting in it..

as an expiremnt I mixed marris and the Golden promise.. wow... very tasty.. You get the malty sweetness from the GP and the toastyness, breadyness from the Marris.. Im gonna do that on my next recipe!

The vienna to me  is so neutral im thinking you have to  have a big ratio of Vienna to other  in your recipe to make a flavor impact  against a big flavor malt like GP or Marris...

2me it tasted like drinking water that had the dough sit in it for a bit..  that's my perceived flavor analogy...

The Golden promise ... is alot sweeter than the marris that's for sure... But not cloying sweet...

I dunno what to say the sweetness reminds me of.... NOt sugar sweet for sure...


« Last Edit: November 23, 2015, 05:31:48 PM by 2brew559 »
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Offline GRIMREAPER

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Re: Amber ale recipe suggestions critique
« Reply #6 on: November 24, 2015, 03:41:11 AM »
"By the way  I made some hot teas with the following malts:"

Why didn't i think of that.  Seems brilliant. 

PS - that is one pretty beer.

Offline 2brew559

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Re: Amber ale recipe suggestions critique
« Reply #7 on: November 24, 2015, 04:24:41 AM »
"By the way  I made some hot teas with the following malts:"

Why didn't i think of that.  Seems brilliant. 

PS - that is one pretty beer.

The teas gave me a very good idea of what to expect from those malts.. I want to do more..

I was bored last week and i had a 1lb bag of patagonia dark malt (dont know the Lovibond or style)

I made a small tea with it and  i was very impressed by the flavor and color..
color: dark like roasted french cup of coffee
Taste: very smooth very mellow roast.. Not ashy or acrid at all..
Too bad I dont know h Lovibond.. :(

so i went to my  brew store and purchased more malts; the malts that I made the tea with..

Now I want to do more... and mix them in different ratios.. like i did the Golden Promise and the Marris Otter

which by the way that Combo was amazing!

Check out Youtube.. lots of videos how to do it.. very simple!

chewing on malt is good and gives you a taste.. but the teas gave me a very close approximation of what to expect of the malts in the recipes after the boil...  much more than chewing on them..


Thanks for the beer compliment... It tasted amazing at 1 week.. even though its at 1 week and i was checking color and gravity   :)  im excited... .. I did 50/50 water mix by the way.. spring water and RO water..

I was aming for  my new favorite beer: Boont Amber Ale :) awesome beer!!!


Thanks! :) and have a very good holiday week :)  as well to everyone on here



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Offline 2brew559

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Re: Amber ale recipe suggestions critique
« Reply #8 on: December 24, 2015, 02:52:49 AM »
My 1st kegged beer :)

Amber Ale recipe



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Offline lenphallock

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Re: Amber ale recipe suggestions critique
« Reply #9 on: December 24, 2015, 02:15:37 PM »
Bathroom beers...my favorite. Looks nice. How did it turn out?


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Offline gman23

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Re: Amber ale recipe suggestions critique
« Reply #10 on: December 24, 2015, 03:08:35 PM »
Looks fantastic! Great clarity! Good job!

Is that brewed from the recipe on the original post? What yeast did you use?
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Offline brewinhard

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Re: Amber ale recipe suggestions critique
« Reply #11 on: December 25, 2015, 07:37:56 PM »
My 1st kegged beer :)

Amber Ale recipe



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Looks delicious and crystal clear!

Offline 2brew559

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Re: Amber ale recipe suggestions critique
« Reply #12 on: December 25, 2015, 08:09:11 PM »
Bathroom beers...my favorite. Looks nice. How did it turn out?


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Lol you caught that ...lmao! 
The bathroom photo bombed me. That damn bathroom! 

The beer turned out fantastic in my humble opinion!


I took a growler and a 12 oz..  to a dinner party.   They had other beers commercial styles..new Belgian Amber .. Etc... And this is a Amber :)

Umm needless to say they stopped drinking that and killed the 1 growler I took plus the one bottle... I was  nervous and didn't want to impose my beer on other people so I only took that amount...

Had some guest(artist) from San Diego.. Beer snobs aka "ballast point drinkers"...

They asked for more and said wow..so this is your 1st Amber!

I think these compliments were/ are very cool... lenphallock, I hopefully answererd your questions  :)       








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« Last Edit: December 27, 2015, 07:26:43 PM by 2brew559 »
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Offline 2brew559

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Re: Amber ale recipe suggestions critique
« Reply #13 on: December 25, 2015, 08:25:24 PM »
Looks fantastic! Great clarity! Good job!

Is that brewed from the recipe on the original post? What yeast did you use?
Thanks..goshman

And yes it is same recipe I don't know why I listed Marris Otter as base Malt...typo maybe??

My notes say I used Golden Promise..

So everything is same excpet I used GP

WLP001 is yeast I used..

I cold crashed in my 30L Spiedel (no gelatin) 1 week

Then transferred to Cold keg with Gelatin inside.

Cold crashed again for 1 week (I was out of town) had no choice.

Result= very clear beer + the 2 weeks at cold crash temps really conditioned the beer :) 

So I will be doing that again :)









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Offline 2brew559

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Re: Amber ale recipe suggestions critique
« Reply #14 on: December 25, 2015, 11:26:04 PM »
My 1st kegged beer :)

Amber Ale recipe



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Looks delicious and crystal clear!


Brewinhard, thank you sir :)

Yes very clear and actually quite delicious

I have a perlick 630ss faucets and some perlick 575ss creamers

I poured from both. The creamer very nice and creamy head....
The 630/pours it nicely as well but with no option to do creamer!
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