Here is one from another thread. It is parital mash, but it would be easy enough to convert to extract or AG.
Quote:
Originally Posted by DraconianHand
Don't mean to break your heart, but I will probably be trying the chocolate cream stout first (then the Abita Amber clone).
Here is the recipe I was planning on using:
8 oz. US Crystal 40L
4 oz. Munich malt
1 oz. US chocolate malt
2.25 lb American 2-Row malt
4 lb pale liquid malt extract
1/3 oz. Chinook Hops
1/4 oz. Perle Hops
1/4 oz. Crystal Hops
1 tsp. Irish Moss
1.25 cups of ultra light dry malt extract
Wyeast 2308
Water to taste
Mash all malts and specialty grains at 150F for 90 minutes.
Bring brewpot to boil
Sparge with 1/2 gallon of 150F water and add sparge water to brewpot.
Bring water to a boil, remove from the heat and add: Malt Extract Syrup, Chinook Hops and enough water to bring total volume to 2.5 gallons
Boil for 45 minutes, then add: Crystal Hops and Irish Moss
Boil for 10 minutes, then add: Perle Hops
Boil for 5 minutes, then remove brewpot from heat.
Cool wort, then strain into the primary fermenter and add cold water to obtain 5 1/8 gallons total volume.
Pitch yeast at 65F and keep at 60-62F until fermentation starts
2308 - 47-52F for 4 weeks then 57-62F for remainder of fermentation
2206 - 47-52F for entire time
Ferment 7 days or until fermentation slows
Rack and keep in secondary fermenter for 5 weeks.
Priming
1.25 cup of Light DME in two cups of boiled water
I was going to brew it, but never got around to it. Maybe someday.
That recipe above looks like its for the Chocolate Cream Stout, not the Abita Amber.
Here is the Abita Amber all extract, with steeping, recipe.
Steep the following in 2.5 gallons of water at 150 degrees for 45 minutes.
1 lb. Lager Malt
8 oz. Vienna Malt
8 oz. Munich Malt
4 oz. 50 Crystal Malt
Add 5 1/4 lb. Light Malt Extract syrup. Bring to boil, then add 1 oz. Tettnang Hops. Boil 30 minutes, then add 1 oz. Tettnang Hops. Boil 30 minutes, then remove from heat. Cool, then top off with 5 1/4 gallons of preboiled water. Cool to 60 degrees then pitch Munich Lager yeast (Wyeast 2308). Ferment at 55 degrees for 2 weeks, transfer to secondary fermenter and condition cold (35 degrees) for 6 weeks. Prime with 1 cup pale dry malt extract. Bottle and age at 40 degrees for 8 weeks.
Yes, that is a total of 4 months before you get to drink this one. I changed it up a little since I couldn't ferment at the low temp. I am going to put a different yeast in it and ferment at room temp.
That recipe above looks like its for the Chocolate Cream Stout, not the Abita Amber.
Here is the Abita Amber all extract, with steeping, recipe.
Steep the following in 2.5 gallons of water at 150 degrees for 45 minutes.
1 lb. Lager Malt
8 oz. Vienna Malt
8 oz. Munich Malt
4 oz. 50 Crystal Malt
Add 5 1/4 lb. Light Malt Extract syrup. Bring to boil, then add 1 oz. Tettnang Hops. Boil 30 minutes, then add 1 oz. Tettnang Hops. Boil 30 minutes, then remove from heat. Cool, then top off with 5 1/4 gallons of preboiled water. Cool to 60 degrees then pitch Munich Lager yeast (Wyeast 2308). Ferment at 55 degrees for 2 weeks, transfer to secondary fermenter and condition cold (35 degrees) for 6 weeks. Prime with 1 cup pale dry malt extract. Bottle and age at 40 degrees for 8 weeks.
Yes, that is a total of 4 months before you get to drink this one. I changed it up a little since I couldn't ferment at the low temp. I am going to put a different yeast in it and ferment at room temp.
I hope no offense, but I like the looks of the first recipe better. It's definitely not a stout recipe, the chocolate is only in there for a little color. Your recipe is a partial mash, not a steeping recipe, but that's ok.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
I am just posting whats in my clone recipe book as the Abita Amber. I have only brewed one all extract so far in my beer adventure. You would probably know more than I would.
I am just posting whats in my clone recipe book as the Abita Amber. I have only brewed one all extract so far in my beer adventure. You would probably know more than I would.
Well, not really! I'm no expert on that beer, that's for sure. But I'm very fond of ambers in general. One of our members here, Bob, wrote a nice wiki article about ambers and the general composition of them. It's in our wiki in the link above. I'm actually making an amber tomorrow, but it's quite a bit different than the Abita. I like citrusy American hops, so the one I'm making is very much an American hop original!
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
Abita Amber clone, anyone have one?
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