Headcase

Recipes 

Heya guys. I've got 6 lbs of Amber LME and 6 lbs of Amber DME. What kinda brews do you usually make with these? I'm thinkin mabye some kinda Brown Ale, though I know those are usually made with Light malt extract. Or even mabye a porter of some kind. I don't know. I'm still pretty new at this and have only been brewing since Sep. I would appreciate any ideas you fellas would like to share with me.

ChshreCat

Recipes 

I use amber LME in my brown ale and my Double Chocolate Oatmeal Snout PM recipes.

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Yooper

Recipes 

I've used amber extract in my English brown ale. (See recipe on the left)

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Headcase

Recipes 

Yooper that recipe is almost exactly what I had in mind before I noticed Brown ales were being done with a different extract. I was planning on using Cascade Hops and tinkering with the idea of throwing a few orange peels in at the last 10 minutes of boil. I'm also going with WLP060 American Ale Blend yeast. Still not sure how this will come out. What's your take on this?

ChshreCat, that beer looks amazing! It's going to take EPIC discipline not to quite work and go home to brew that right now! Also I don't think I have the gear at the moment to do a partail mash.

Thanks for the input guys. I believe I'll learn alot form you all

Yooper

Recipes 

I'm not a fan of orange peels or other fruits in any beer, but I especially wouldn't do it with a brown ale. I like the tradition English brown, which tastes quick similar to Newcastle. I'm not sure what citrusy US hops and orange peel would be like, but if it sounds like something you'd like, go for it!

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cheezydemon3

Recipes 

I have brewed a caramel brown a few times that was great.

That sounds like 10 gallons though .

10 gallons

Your leftover extract
2 lb of crystal 60L
2 oz fuggles 45 min

Top up to 10 gallons.

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Headcase

Recipes 

I have enough for two 5 gallon brews. I think what I'm going to do is make the regular brown ale as it's suposed to be made. The other will just be an experiment. We'll see how it turns out.

Bob

Recipes 

Amber extracts are made with any number of different ingredients. Briess's, for example, is mashed with Pale, 60L Caramel, and Munich malts. Thus it is quite well-suited for styles like Stout and especially Brown Ale.

I'm going to disagree with Yooper and recommend you simply steep a few ounces of cracked Chocolate Malt instead of the extra Crystal/Caramel malt. I've done a simple Brown Ale many times which consists of 6.6 lbs Amber LME and 4 ounces of Chocolate Malt, hopped with Fuggles.

The reason you see very few recipes featuring Amber or Dark extracts is because you have more control over recipes featuring Pale/Light extracts and specialty grains. The darker extracts already have specialty grains added to them to make them darker and give them distinctive flavors; since no maltster provides analyses which list the exact proportions of each, you can't know exactly what's in there, so you lose a certain amount of control. Moreover, not all extracts are the same - Briess Amber is different from Muntons Amber, etc.

You get the picture. Good luck!

Bob

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ChshreCat

Recipes 

If you have a pasta pot and a kitchen strainer, you have everything you need to do small to medium sized partial mashes. I've made both my brown ale and my chocolate stout recipe that way.

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Austinhomebrew

Recipes 

Add an ounce of Fuggle at bittering and an ounce of fuggle at the last five minutes and it is a decent british pale ale. Use White Labs British ale yeast (not London).

Forrest

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