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Old 08-07-2006, 06:44 PM   #1
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Here is an extract recipe for an Alaskan Amber Clone that I have done once or twice. Got it from my LHBS:

1lbs 2-row pale malt
.5lbs Crystal 40
.5lbs Carapils
6lbs pale malt extract dry/ 7.5lbs liquid malt extract
1oz Cascade 60 min
1oz Saaz 15 min
1tsp Irish Moss 15 min
Wyeast #1338

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Old 02-03-2009, 06:43 PM   #2
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I've heard that they use salmon somewhere in the brewing process, I wonder if it does anything.

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Old 02-03-2009, 06:52 PM   #3
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Quote:
Originally Posted by Rhymenoceros View Post
I've heard that they use salmon somewhere in the brewing process, I wonder if it does anything.
That is complete BS.....I grew up in Juneau and I can assure you they don't use Salmon.....Nor does their beer include snow from the iditarod trail, or melted glacier water, or orca blubber or hair of the grizzly......

....maybe what you are referring to is the fact that they smoke some of their malts for their smoked porter at Taku Smokeries, a fish processor across the street from the brewery......
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Old 02-03-2009, 09:55 PM   #4
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Fair enough.

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Drank: Nessy's 80 Shilling Ale
Bottled: Yellow Paddle Pale ale
Bottled: Ed Wort's Apfelwein
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Old 02-03-2009, 09:59 PM   #5
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I think the salmon reference is loosely related to their Smoked Porter. They did smoke their malt at a salmon processing plant using the same alder wood that is used to smoke salmon.

Alaskan Brewing Company - Our Brew - Alaskan Smoked Porter Story

And while there water might not be directly from the glacier it does originate from a glacier water source.

Water, five types of malt, 2 varieties of hops and yeast with no adjuncts, no preservatives and no pasteurization. Our glacier-fed water originates in the 1,500 square-mile Juneau Ice Field. Prior to brewing, selected malts are smoked in small batches under carefully controlled conditions in a commercial food smoker using local alder wood.

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Old 02-03-2009, 10:28 PM   #6
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This is a good beer though. Its all I drink whenever I'm in Anchorage.

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Old 02-03-2009, 10:40 PM   #7
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I know it was just a line we used to try to sell it at the restaurant I worked.

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Old 03-04-2009, 02:25 AM   #8
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Default Great Amber recipe, but modified..

I really like Alasan Amber and searched far and wide with a recipe, but got mixed results. Lots of BS with little feedback. Regardless, I brewed this batch, and it is definitely a keeper. Best Amber I have ever had. Here is the AG recipe:

Grain
9 lbs. 2-Row Pale (Marris Otter)
0.55 lbs. Crystal 60L
0.55 lbs. Crystal 80L

Hops
0.75 oz. Cascade pellet 5.6 AAU @ 60 min.
1.00 oz. Saazer pellet 2.7 AAU @ 15 min.

Yeast
White Labs WLP029 German Ale/Kolsch

Mash Schedule
152F for 90 min
Sparge @ 175F

Other details
Primary: 2 weeks @ 65-70F
Secondary: 2 weeks
Keg: 1 month
OG: 1.060
FG: 1.017
Brewing Efficiency: 78%
Wait 2 full months, after brewing, before serving

Yum, yum, yum
Let me know how yours turns out.

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Old 03-10-2009, 04:07 PM   #9
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Quote:
Originally Posted by McKBrew View Post
I think the salmon reference is loosely related to their Smoked Porter. They did smoke their malt at a salmon processing plant using the same alder wood that is used to smoke salmon.

Alaskan Brewing Company - Our Brew - Alaskan Smoked Porter Story

And while there water might not be directly from the glacier it does originate from a glacier water source.

Water, five types of malt, 2 varieties of hops and yeast with no adjuncts, no preservatives and no pasteurization. Our glacier-fed water originates in the 1,500 square-mile Juneau Ice Field. Prior to brewing, selected malts are smoked in small batches under carefully controlled conditions in a commercial food smoker using local alder wood.
Sorry, I just had to point out also that this description of their "glacier-fed" water makes it Juneau tap water (it does sound good though, can't blame 'em for using it)....all the water that Juneau gets comes from the ice-fields, most all of it down through the silverbow basin and into Gold creek, the former of which holds my favorite hiking trail in the whole world, Perseverance trail. Juneau is king for Hiking trails!
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Old 04-14-2011, 05:40 AM   #10
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Thanks I am gonna make this. But I dont have a store that keeps fresh wyeast on hand near by. I use White Labs. Do you think that any yeast meant for a European styled beer would be essentially the same thing? Or at least close enough?

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