Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > American Amber Ale Feedback
Reply
 
LinkBack Thread Tools
Old 04-17-2009, 04:00 AM   #1
jescholler
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Louisville, CO
Posts: 553
Liked 3 Times on 3 Posts

Default American Amber Ale Feedback

For my second batch, I would like to develop my own recipe. I used a recipe kit for my first. I want to do an American Amber Ale using ingredients that are easily available to me. Some friends have gold DME and they have grown their own hops so I would like to use them. I know the hops fit right within the style, but I'm unsure of the DME. I want follow the KISS rule, and hence the simplicity of my recipe. Maybe in the future, I can try a PM with Munich. Let me know what you think.

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Estimated OG: 1.051 SG
Estimated FG: 1.012 SG
Estimated Color: 13.0 SRM
Estimated IBU: 33.0 IBU
Boil Time: 60 Minutes
Fermentation Temp: 65F

Ingredients:
------------
6.0 lb. Northwestern Gold DME (5-10L)
1.0 lb. Crystal Malt - 60L
1.5 oz Cascade [5.5 %] (60 min)
1.0 oz Cascade [5.5 %] (15 min)
1 Pkgs American Ale (Wyeast Labs #1056)

__________________
Harsh Bitterness Experiment

Primary: Not until fall :(
Bottle: English Barleywine
On Deck: Session APA, Vanilla Oatmeal Stout
jescholler is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2009, 04:11 AM   #2
Malticulous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: St. George Utah
Posts: 4,108
Liked 54 Times on 45 Posts
Likes Given: 74

Default

Nothing wrong really. I'd have to add some darker crystal. 4-8 oz of 80 or 120L and maybe reduce the 60L.

__________________

I think I'll have another pint of this highly flawed beer because it's so damned good.

Malticulous is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2009, 03:05 AM   #3
jescholler
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Louisville, CO
Posts: 553
Liked 3 Times on 3 Posts

Default

Sweet!

I've decided to go with the 60L to be consistent with the style (American Red Ale - Home Brewing Wiki). The brew date is set for May 9. I'll update as I go.

__________________
Harsh Bitterness Experiment

Primary: Not until fall :(
Bottle: English Barleywine
On Deck: Session APA, Vanilla Oatmeal Stout
jescholler is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2009, 03:45 AM   #4
BarleyWater
Feedback Score: 0 reviews
 
BarleyWater's Avatar
Recipes 
 
Join Date: Jan 2007
Location: Armpit of Dallas (Irving), TX
Posts: 2,211
Liked 20 Times on 16 Posts
Likes Given: 1

Default

Needs more late addition hops IMO. I think the 60L is fine, it may even turn out a little darker than you think since I assume you will be doing a partial boil.

As it is now, you won't be getting too much in the way of flavor, and little to no aroma. Try moving around the additions to keep the same bitterness level, but getting more of it from later additions (less than 15 minutes). Too get any aroma, you will need to dry hop or add a flameout addition.

__________________

Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA


www.franconiabrewing.com
BarleyWater is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2009, 02:24 PM   #5
Malticulous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: St. George Utah
Posts: 4,108
Liked 54 Times on 45 Posts
Likes Given: 74

Default

Quote:
Originally Posted by BJCP
American hops, often with citrusy flavors, are common but others may also be used.
Quote:
Originally Posted by Wiki
Most commercial examples use one or a blend of the "Big C"s - Cascade, Chinook, Centennial - as part of the defining character. Avoid domestic varieties based on European ancestors (Willamette is a Fuggle cultivar, as Liberty is Hallertau.
Seems the wiki needs to better reflect the BJCP's opinions.

I think this the most important fact about this style is in the guidelines.
Quote:
Originally Posted by BJCP
Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness.
I believe a pound of Crystal 60L is straddling the fence between APA and Amber. It certainly will not be a red. 1oz Roasted would do it.
__________________

I think I'll have another pint of this highly flawed beer because it's so damned good.

Malticulous is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2009, 11:31 PM   #6
jescholler
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Louisville, CO
Posts: 553
Liked 3 Times on 3 Posts

Default

This is my first recipe that I've tried to develop, so I appreciate all of the feedback. I do have a couple of questions though

Quote:
Originally Posted by Conroe View Post
I believe a pound of Crystal 60L is straddling the fence between APA and Amber.
What characteristic are you thinking about here?

Quote:
Originally Posted by Conroe View Post
It certainly will not be a red.
What ingredient is it that makes the color amber? My initial thought is that it's the crystal. If so, how would one choose the crystal to make a pale ale, amber, or red ale? Or what other grains would one add to differentiate the styles.

Quote:
Originally Posted by Conroe View Post
1oz Roasted would do it.
I'm not familiar with what you mean by roasted. How would I go about getting roasted crystal versus normal, or are they the same? If I lower the crystal down to 1oz. that makes the projected SRM about 9, which falls out of the AAA style and into the APA style. Im I not thinking of it properly?

Again, thanks for the feedback.
__________________
Harsh Bitterness Experiment

Primary: Not until fall :(
Bottle: English Barleywine
On Deck: Session APA, Vanilla Oatmeal Stout
jescholler is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2009, 01:38 AM   #7
Malticulous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: St. George Utah
Posts: 4,108
Liked 54 Times on 45 Posts
Likes Given: 74

Default

I just plugged it into Beer Calculus and get 11 SRM. That could be either a pale or amber ale by the BJCP guidelines. One pound crystal in a 1.050 beers is on the high end for a pale. This beer is a caramel-sweet pale or a bland amber. Any roasted malt would push it firmly into amber ale territory. About an oz of Roasted Barley, Chocolate malt or Carafa would add a little flavor, some color and also bring something unique to the beer. I really like the freedom in the amber style.

__________________

I think I'll have another pint of this highly flawed beer because it's so damned good.

Malticulous is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2009, 05:58 PM   #8
big supper
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Montreal, Quebec
Posts: 428
Liked 1 Times on 1 Posts
Likes Given: 1

Default

+1 on the roasted barley. just a smidge!! More late hops too!!

__________________
big supper is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2009, 08:51 PM   #9
LakeErieBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Sheffield Lake, Ohio
Posts: 279
Liked 3 Times on 3 Posts

Default

Dry hop with an ounce of cascades.

__________________
LakeErieBrew is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2009, 10:57 PM   #10
jescholler
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Louisville, CO
Posts: 553
Liked 3 Times on 3 Posts

Default

I'm sold on the roasted barley!

I see what you were getting at Conroe...the 60L crystal plus 1oz. roasted malt. Sounds good.

As far as the dry hopping goes, I'll give it some thought. It's new to me, but I've got a lot of time to learn. I'll add that one to the list.

__________________
Harsh Bitterness Experiment

Primary: Not until fall :(
Bottle: English Barleywine
On Deck: Session APA, Vanilla Oatmeal Stout
jescholler is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Hoppy American Amber or Malty American Pale Ale? Yooper American Ale 153 09-14-2014 12:26 AM
Very 1st Recipe: Amarillo Amber, need feedback kyleobie Recipes/Ingredients 21 08-04-2009 01:20 AM
American Brown recipe feedback panacea Recipes/Ingredients 4 07-16-2009 08:03 PM
American Amber PM Lenny2884 All Grain & Partial Mash Brewing 0 09-09-2008 03:20 PM
Seeking Feedback for Amber Lager Recipe Evan! Recipes/Ingredients 7 08-29-2007 02:39 PM