Amber Ale thoughts...

[Rob2010SS]

Working on an american amber recipe that we'll be brewing in the near future. My goal is to really try and drive home some of the toffee/biscuity flavors while maybe getting some other unique flavors. While I thought of going the simple route of using a mix of varying crystal malts and victory and/or biscuit, we've done that and it was good but wanted to try something a bit more unique. Thoughts on the following? The 2 bolded grains are ones that sound very intriguing and I thought some of those characteristics would be great in an amber if we can pull them.

CaraRye - bread, coffee, dark chocolate, dried fruit, soft mouthfeel
Abbey Malt - Biscuit, honey, nuts and chocolate

Regarding the hops, still playing around with those. I think I'm going to keep the combination the same and keep the (almost) 2:1 ratio of Simcoe:Cascade. However, not sure on the hop timing yet. I might push more of those closer to the end of the boil. We just did a golden ale with hops at 5, 0, and a 20 min whirpool and not getting a whole lot from that so far, although fermentation just finished and it's not carbonated so some of that might pop more after that, but we'll see.

Back to the topic at hand, thoughts on the below?

Thanks.

Brew Method: All Grain
Style Name: American Amber Ale
Boil Time: 60 min
Batch Size: 43 gallons (ending kettle volume)
Boil Size: 45 gallons
Boil Gravity: 1.054
Efficiency: 77% (ending kettle)

Hop Utilization Multiplier: 0.97

STATS:
Original Gravity: 1.056
Final Gravity: 1.012
ABV (standard): 5.79%
IBU (tinseth): 33.85
SRM (morey): 14.78
Mash pH: 5.44

FERMENTABLES:
48 lb - Pale 2-Row (53.9%)
20 lb - Abbey Malt (22.5%)
14 lb - CaraAmber (15.7%)
7 lb - CaraRye (7.9%)

HOPS:
3 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 17.39
3 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 20 min, IBU: 9.55
2 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 20 min, IBU: 3.51
6 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 2 min, IBU: 2.67
3 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 2 min, IBU: 0.74

 

[BrewnWKopperKat]

Back to the topic at hand, thoughts on [recipe] the below?

With 45% specialty malts and 45 gal at start of boil, I'll recommend brewing a smaller 'test' batch to confirm that you like the result.

Occasionally, I brew a small batch (12-pack) 'brown ale' that's 25% specialty malts; and 12 bottles is sweet spot for me.

 

[AlexKay]

Back to the topic at hand, thoughts on the below?

I haven't used the Weyermann product, but from their description it sounds pretty close to the crystal rye I get from Sugar Creek. That stuff is amazing, but I've never used it about 5% of the grist, and that's been plenty.

 

[DBhomebrew]

45% specialty malts

Abbey Malt is arguably a base malt. Weyermann's 'biscuit' with low enzymatic activity and recommended usage of up to 50%. 15-19°L - Looks tasty.

Even then, 24% cara would be too much for me.

 

[Rob2010SS]

Valid points on the amount of Cara. I get too focused on color at times and lose sight of them amount of caramel malt.

I adjusted the cara amber and rye, bumped up the abbey malt.

Brew Method: All Grain
Style Name: American Amber Ale
Boil Time: 60 min
Batch Size: 43 gallons (ending kettle volume)
Boil Size: 45 gallons
Boil Gravity: 1.054
Efficiency: 77% (ending kettle)

Hop Utilization Multiplier: 0.97

STATS:
Original Gravity: 1.056
Final Gravity: 1.012
ABV (standard): 5.77%
IBU (tinseth): 36
SRM (morey): 13.14
Mash pH: 5.43

FERMENTABLES:
48 lb - Pale 2-Row (53.9%)
30 lb - Abbey Malt (33.7%)
7 lb - CaraAmber (7.9%)
4 lb - CaraRye (4.5%)

HOPS:
3 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 17.41
3 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 10 min, IBU: 5.73
2 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 2.1
3 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 5 min, IBU: 3.15
2 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 5 min, IBU: 1.16
4 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Whirlpool for 5 min at 205 °F, IBU: 4.16
4 oz - Cascade, Type: Pellet, AA: 7, Use: Whirlpool for 5 min at 205 °F, IBU: 2.29

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 54 - 77 F
Fermentation Temp: 60 F
Pitch Rate: 0.75 (M cells / ml / deg P)

PRIMING:
Method: co2
Amount: 10.23 psi
CO2 Level: 2.5 Volumes

TARGET WATER PROFILE:
Profile Name: 31514
Ca2: 57
Mg2: 11
Na: 30
Cl: 53
SO4: 110
HCO3: 120

MASH GUIDELINES:
1) Infusion, Start Temp: 169 F, Target Temp: 156 F, Time: 60 min, Amount: 30 gal
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 68 °F

 

[Rob2010SS]

Might go more like this actually… dropped the angry malt back down and increased the 2 row. This might be more like it

 

[BrewnWKopperKat]

I get too focused on color at times and lose sight of them amount of caramel malt.

With red beers, one approach (there are other approaches) is to use a small amount of black (or chocolate) malt for final color adjustment.

As an example, there's a clone recipe for Shell's Firebrick over at Colby's "Beer and Gardening Journal" (link).

 

[wepeeler]

Literally just read this article on Beer and Brewing this morning. Very cool.

 

[Rob2010SS]

With red beers, one approach (there are other approaches) is to use a small amount of black (or chocolate) malt for final color adjustment.

As an example, there's a clone recipe for Shell's Firebrick over at Colby's "Beer and Gardening Journal" (link).

Yeah we did that with an Irish red, added a small amount of roasted barley. However didn’t want to do that on this one.

 

[Cheshire Cat]

My AAA Recipe

American Amber Ale​

5.5% / 12.8 °P
Recipe by
David Edgeley
All Grain

Klarstein Mundschenk 30 L​

75% efficiency
Batch Volume: 22 L
Boil Time: 60 min
Mash Water: 20.23 L
Sparge Water: 11.49 L
Total Water: 31.72 L
Boil Volume: 28.96 L
Pre-Boil Gravity: 1.043

Vitals​

Original Gravity: 1.052
Final Gravity: 1.010
IBU (Tinseth): 35
BU/GU: 0.67
Colour: 16.5 SRM

Mash​

Temperature — 65 °C — 60 min

Malts (4.9 kg)​

3.2 kg (65.3%) — Crisp Finest Maris Otter® Ale Malt — Grain — 3.3 SRM
1 kg (20.4%) — Weyermann Abbey Malt — Grain — 22.5 SRM
500 g (10.2%) — Crisp Dark Munich Malt — Grain — 22.5 SRM
200 g (4.1%) — Crisp Dark Crystal 400 — Grain — 230 SRM

Hops (41 g)​

16 g (27 IBU) — Columbus (Tomahawk) 14.3% — Boil — 60 min
25 g (8 IBU) — Chinook 12.5% — Aroma — 20 min hopstand @ 85 °C

Hopstand at 85 °C

Miscs​

1.06 g — Calcium Chloride (CaCl2) — Mash
0.81 g — Epsom Salt (MgSO4) — Mash
4.24 g — Gypsum (CaSO4) — Mash
1 ml — Phosphoric Acid 75% — Mash
0.64 g — Calcium Chloride (CaCl2) — Sparge
0.49 g — Epsom Salt (MgSO4) — Sparge
2.56 g — Gypsum (CaSO4) — Sparge
1.09 ml — Phosphoric Acid 75% — Sparge

Yeast​

1 pkg — Crossmyloof Kveik Voss 80%

Fermentation​

Primary — 30 °C — 5 days
Carbonation: 2.4 CO2-vol

Water Profile​

Ca2+ 98
Mg2+ 15
Na+ 26
Cl-49
SO42-156
HCO3- 98

 

[Rob2010SS]

My AAA Recipe

American Amber Ale​

5.5% / 12.8 °P
Recipe by
David Edgeley
All Grain

Klarstein Mundschenk 30 L​

75% efficiency
Batch Volume: 22 L
Boil Time: 60 min
Mash Water: 20.23 L
Sparge Water: 11.49 L
Total Water: 31.72 L
Boil Volume: 28.96 L
Pre-Boil Gravity: 1.043

Vitals​

Original Gravity: 1.052
Final Gravity: 1.010
IBU (Tinseth): 35
BU/GU: 0.67
Colour: 16.5 SRM

Mash​

Temperature — 65 °C — 60 min

Malts (4.9 kg)​

3.2 kg (65.3%) — Crisp Finest Maris Otter® Ale Malt — Grain — 3.3 SRM
1 kg (20.4%) — Weyermann Abbey Malt — Grain — 22.5 SRM
500 g (10.2%) — Crisp Dark Munich Malt — Grain — 22.5 SRM
200 g (4.1%) — Crisp Dark Crystal 400 — Grain — 230 SRM

Hops (41 g)​

16 g (27 IBU) — Columbus (Tomahawk) 14.3% — Boil — 60 min
25 g (8 IBU) — Chinook 12.5% — Aroma — 20 min hopstand @ 85 °C

Hopstand at 85 °C

Miscs​

1.06 g — Calcium Chloride (CaCl2) — Mash
0.81 g — Epsom Salt (MgSO4) — Mash
4.24 g — Gypsum (CaSO4) — Mash
1 ml — Phosphoric Acid 75% — Mash
0.64 g — Calcium Chloride (CaCl2) — Sparge
0.49 g — Epsom Salt (MgSO4) — Sparge
2.56 g — Gypsum (CaSO4) — Sparge
1.09 ml — Phosphoric Acid 75% — Sparge

Yeast​

1 pkg — Crossmyloof Kveik Voss 80%

Fermentation​

Primary — 30 °C — 5 days
Carbonation: 2.4 CO2-vol

Water Profile​

Ca2+ 98
Mg2+ 15
Na+ 26
Cl-49
SO42-156
HCO3- 98

That sounds great! You have the abbey malt in there - how do you like it?

 

[Rob2010SS]

My AAA Recipe

American Amber Ale​

5.5% / 12.8 °P
Recipe by
David Edgeley
All Grain

Klarstein Mundschenk 30 L​

75% efficiency
Batch Volume: 22 L
Boil Time: 60 min
Mash Water: 20.23 L
Sparge Water: 11.49 L
Total Water: 31.72 L
Boil Volume: 28.96 L
Pre-Boil Gravity: 1.043

Vitals​

Original Gravity: 1.052
Final Gravity: 1.010
IBU (Tinseth): 35
BU/GU: 0.67
Colour: 16.5 SRM

Mash​

Temperature — 65 °C — 60 min

Malts (4.9 kg)​

3.2 kg (65.3%) — Crisp Finest Maris Otter® Ale Malt — Grain — 3.3 SRM
1 kg (20.4%) — Weyermann Abbey Malt — Grain — 22.5 SRM
500 g (10.2%) — Crisp Dark Munich Malt — Grain — 22.5 SRM
200 g (4.1%) — Crisp Dark Crystal 400 — Grain — 230 SRM

Hops (41 g)​

16 g (27 IBU) — Columbus (Tomahawk) 14.3% — Boil — 60 min
25 g (8 IBU) — Chinook 12.5% — Aroma — 20 min hopstand @ 85 °C

Hopstand at 85 °C

Miscs​

1.06 g — Calcium Chloride (CaCl2) — Mash
0.81 g — Epsom Salt (MgSO4) — Mash
4.24 g — Gypsum (CaSO4) — Mash
1 ml — Phosphoric Acid 75% — Mash
0.64 g — Calcium Chloride (CaCl2) — Sparge
0.49 g — Epsom Salt (MgSO4) — Sparge
2.56 g — Gypsum (CaSO4) — Sparge
1.09 ml — Phosphoric Acid 75% — Sparge

Yeast​

1 pkg — Crossmyloof Kveik Voss 80%

Fermentation​

Primary — 30 °C — 5 days
Carbonation: 2.4 CO2-vol

Water Profile​

Ca2+ 98
Mg2+ 15
Na+ 26
Cl-49
SO42-156
HCO3- 98

Got a picture of this?

 

[Brooothru]

Yeah we did that with an Irish red, added a small amount of roasted barley. However didn’t want to do that on this one.

I’ve found that Weyermann Blackprinze gives very good color with none of the roast.

 

[BrewnWKopperKat]

Literally just read this article on Beer and Brewing this morning. Very cool.

The article is also in the "Winter 2022" magazine. The magazine has a side bar (p 38) that talks more about "caramel steam malts". I haven't brewed with them yet (maybe later this fall).

 

[Cheshire Cat]

Got a picture of this?

Just got home from holiday I will have one tonight and post the pictures.

 

[Cheshire Cat]

That sounds great! You have the abbey malt in there - how do you like it?

I really like this beer and the Abbey I bought for Belgian beers but used instead of Red X which I previously used.

 

[Cheshire Cat]

Got a picture of this?

As promised my AAA

 

[Rob2010SS]

Looks great! Thank you

 

[Rob2010SS]

Long overdue follow up to this. The Amber Came out pretty good! Really happy with it. Great toffee/caramel notes in the nose and taste and a nice pine/citrus rind note on the back of the palette.

The only thing I’d consider MAYBE changing is just reduce the late addition hops by 10% or so. Not even sure I’d do that though.

Thanks for the feedback all.

 

[AlexKay]

That’s a very pretty beer! Nice work.

 

[OakIslandBrewery]

I second that on the color, very nice! I wish I could sample that fine looking brew.

Congratulations!

 

[AmarikinBrew]

I've done

Working on an american amber recipe that we'll be brewing in the near future. My goal is to really try and drive home some of the toffee/biscuity flavors while maybe getting some other unique flavors. While I thought of going the simple route of using a mix of varying crystal malts and victory and/or biscuit, we've done that and it was good but wanted to try something a bit more unique. Thoughts on the following? The 2 bolded grains are ones that sound very intriguing and I thought some of those characteristics would be great in an amber if we can pull them.

CaraRye - bread, coffee, dark chocolate, dried fruit, soft mouthfeel
Abbey Malt - Biscuit, honey, nuts and chocolate

Regarding the hops, still playing around with those. I think I'm going to keep the combination the same and keep the (almost) 2:1 ratio of Simcoe:Cascade. However, not sure on the hop timing yet. I might push more of those closer to the end of the boil. We just did a golden ale with hops at 5, 0, and a 20 min whirpool and not getting a whole lot from that so far, although fermentation just finished and it's not carbonated so some of that might pop more after that, but we'll see.

Back to the topic at hand, thoughts on the below?

Thanks.

Brew Method: All Grain
Style Name: American Amber Ale
Boil Time: 60 min
Batch Size: 43 gallons (ending kettle volume)
Boil Size: 45 gallons
Boil Gravity: 1.054
Efficiency: 77% (ending kettle)

Hop Utilization Multiplier: 0.97

STATS:
Original Gravity: 1.056
Final Gravity: 1.012
ABV (standard): 5.79%
IBU (tinseth): 33.85
SRM (morey): 14.78
Mash pH: 5.44

FERMENTABLES:
48 lb - Pale 2-Row (53.9%)
20 lb - Abbey Malt (22.5%)
14 lb - CaraAmber (15.7%)
7 lb - CaraRye (7.9%)

HOPS:
3 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 17.39
3 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 20 min, IBU: 9.55
2 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 20 min, IBU: 3.51
6 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 2 min, IBU: 2.67
3 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 2 min, IBU: 0.74

I've done cara/crystal rye in small amounts and thought it was a liquorice tone. I didn't quite get used or care for it. But then again, I usually don't go for the unusual stuff either.