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Old 02-15-2012, 05:32 PM   #1
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Default Amber ale recipe. Any help?

So I am trying to branch out a bit with the styles I brew. I keep a culture available of American Ale II so I thought that styles that can be brewed well with that yeast would be a good place to start.

I have attempted many Pale ales, IPAs, Porters and stouts. I think An American Amber Ale is just what I need.

I am looking for something to offset my tendency to make everything quite hoppy. Generally well received, but not everybody is a hop head. I am hoping this recipe might be something close to an alaskan amber, fat tire, or stone pale ale. If anybody has a great recipe for one of these, maybe just send me the short cut.

Here is my rough draft:

OG: 1.053
26.2 IBU
13.4 SRM
5.0% ABV

6.5# two row
1.5# biscuit
1.5# munich 10L
.75# crystal 80

1 oz cascade 60 min boil
1 oz willamette 5 min boil

What do you think? Less biscuit? More crystal? Mash temp? Hops?

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Old 02-15-2012, 07:54 PM   #2
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For the Malt I would bump up the two row to #10, replace the Munich with 1# Vienna Get rid of the biscuit and add .5# of flaked oats, drop the crystal 80 to .5#.

For the hops I would go 1oz Magnum at 60, 1oz Cascade at 30 1oz Willamette at 10.

Using pilsner malt will make it seem more like an amber and not as much of a pale.

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Old 02-15-2012, 09:04 PM   #3
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There are going to be many opinions ,but here is my idea.

Drop the biscuit. Just add that much to the 2 row. Keep the Munich. Add about 1/2 lb Crystal 40 and keep the C 80 the same

Get the IBU's up to 35-40.

add an addition at 15 ( this will bring up the IBU's some) and consider another addition at flame out.

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Old 02-15-2012, 10:59 PM   #4
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Here's my base amber recipe that turned out fantastic (if you want to borrow something from it).

It's 10 gal so you may need to adjust.

18 lbs maris otter
4 lbs Munich
1 lb crystal 80
8 oz chocolate malt (pale)
8 oz carapils/dextrine

.25oz nugget 60 min
.25oz nugget 50 min
.25oz nugget 40 min
.25oz nugget 30 min
.50oz nugget 20 min
.50oz nugget 10 min

2 pkg California ale WLP001 or San diego super yeast.

My efficiency was a little low on this one. Ended up with 1.052 OG and 1.012 FG. 5.2%

32 IBUs

My plan is to add spice to it for the fall/winter (cinnamon, nutmeg, cloves, and ginger) and honey for the spring/summer.

-TK

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Old 02-15-2012, 11:46 PM   #5
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Everybody has a different best recipe for ambers. I think the addition of a bit of malty depth by way of either maris otter for a base grain or some biscuit malt is awesome. (FWIW I usually use ~ 8 oz biscuit)

I've noticed lately that a combo of several crystal malts to achieve the desired color is beneficial, so I might suggest doing a blend of 40 or 60l and some 120l. The other way I've found myself going is including a bit of chocolate malt of roasted barley (usually 1-2 ounces at most) to get the desired color and add a bit to the complexity of the flavor.
I've found 14 SRM to be the sweet spot for a color I really enjoy.

I also usually aim for ~34 IBUs in mine with a hearty amount from the late boil hops as well, but like I said, everybody has the best amber ale recipe and they are all pretty dang good.

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Old 02-16-2012, 04:24 AM   #6
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Thanks for the input.

I am going to go for a compromise between the various suggestions.

OG: 1.054
31.4 IBU
13.4 SRM
5.1% ABV

7.5# two row
1# biscuit
1# munich 10L
.75# crystal 60
.25# crystal 120

1 oz cascade 60min
.5oz willamette 15 min
1 oz willamette 5 min

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Old 02-17-2012, 04:03 AM   #7
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Alright boil under way as of 8:15. I will let y'all know what happens with this one.

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Old 02-17-2012, 05:32 AM   #8
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Quote:
Originally Posted by HopLife View Post
Alright boil under way as of 8:15. I will let y'all know what happens with this one.
rad! Just cracked into an amber of mine and noticed you'd updated, recipe looks good!
cheers.
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Old 02-17-2012, 12:37 PM   #9
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Here's my most popular beer. I call it Flat Tired.

12# 2 row pale
8 oz Biscuit
8 oz cara-pils
8 oz crystal 20
8 oz crystal 120
4 oz Munich
.75 Centennial @ 60
.50 cascade @ 20
1.0 Amarillo @ 5

Ibu 21
Srm 8

This is the favorite of my non hop heads.
Cheers

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Old 01-03-2013, 04:04 AM   #10
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I realized I never updated this thread.

If anyone cares, this is a solid recipe. Make sure to use the final edition posted on 2-16-12. I have received my best compliments on this beer. Anybody who does not claim to be a hop head gets this beer. I did not like it because it was balanced strongly toward malt.

As my german friend said. "I have not had beer this good for years, it tastes like what I like at home." He then went on to lambast Budweiser and extol me as a masterful brewer. Whatever, just some beer dude.

Anyhow, if you want a rich, malty, biscuity beer that is not super sweet, dial your system to help this beer attenuate fully and have a light-medium body.

PS: you could easily eliminate the Munich and use a more flavorful base malt like a pale malt or Maris otter.

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