msa8967 said:How long has this been chilled? The beer looks great.
Close to three weeks. I had two pints yesterday. It is a nice easy drinking amber ale. Loving it.
msa8967 said:How long has this been chilled? The beer looks great.
Helly said:Close to three weeks. I had two pints yesterday. It is a nice easy drinking amber ale. Loving it.
Pretty good hit at the party. It's not gone but it was enjoyed by many.
msa8967 said:Glad to hear it was a big hit. Which version of the recipe did you brew?
Two questions:
What about using Amarillo at the end in place of Centennial?
Do you think a cold crash adds to this beer? I will be bottling, not kegging.
After about two months, I finally bottled this beer. Tasted great and I can't wait for it to carb up! Used some organic maple syrup, so, hoping that will work out well!
Tried one after two weeks in bottle. I've honestly have never had an amber ale, but this is good. Touch of sweetness, touch of bitterness. Sure it will be even better with a bit more age to it!
I am looking for a beer I can brew on 2 November (the first opportunity I will get to brew) and then serve on 15 December. Is it pushing it to try that with this recipe?
I am thinking 10 days in fermentation, then 3 weeks in the bottle and a week and a half in the fridge before serving it.
If I were to make a change to deal with the short time I may consider less late hops as I am not giving it enough time for the hop flavour to mellow.
msa8967 said:If you do go with 10 days primary please post the results. I have always let this go 3 weeks in my primary as a minimum just to be safe. This does not mean that 10-14 days would not be enough time. I have not tried to turn it around this quickly yet.
View attachment 159767
This is very similar to the original recipe on this thread. Just bottled. I am excited to see how it comes out as it tasted good. 20l in the bottle. 5.9%.
Please let me know how this tastes once its has been bottled conditioned. If you have any suggestions on changes to make on it I would love to hear about them.
Hey Mick,
I'm totally new to brewing, started earlier this year and I did the original AG recipe you posted as my 4th batch I've ever done. It was my best batch yet, simply amazing! I shared it with as many people as I could, even flew to Chicago with some bottles and everyone loved it. Thanks so much for posting it!
I followed this recipe to the letter and am now enjoying the first bottles after three weeks of conditioning. Really nice beer thanks for sharing the recipe.
So my wife has developed a taste for beers that use hop bursting techniques of adding the majority of hops at 15 minutes or less. Since I don't teach on Monday I decided alter my original recipe to moving most of the hop additions to 10 min or less.
I am curious to hear from brewers that have made their own version of this recipe what they think of this change.
Hop Burst Much Better Amber
8 lbs Vienna malt (or Pale malt)
2 lbs Munich malt
8 oz Caramunich malt
8 oz crystal 80 L
4 oz crystal 120 L
0.5 oz centennial hops 60 min
0.5 oz centennial hops 10
1 oz cascade hops 10 min
1.0 oz cascade hops 5 min
1.0 oz centennial hops 5 min
1.0 oz cascade hops 0 min
US-05 yeast
I've thought about trying this with boosting a hops a bit and dry-hopping. Anyone ever dry-hopped this with some cascade?
I currently have this hoppier on tap and it came out just a bit thin for my wife's taste. I did use some cascade to dry hop in the keg but had to add some dissolved malto-dextrine powder to increase the body.
Can I substitute amber malt with biscuit or abbey malt from castle malting? Castle malting is the only brand I can purchase.
Can I substitute amber malt with biscuit or abbey malt from castle malting? Castle malting is the only brand I can purchase.
I have made two batches in which i slightly adapted the original recipe and both have been awesome.
I have just bottled the third batch, but instead of using crystal malt I used Munich (supply issues). Also I replaced the half the biscuit malt with Melanoidin Malt (supply issues too). The mash was long and thin (long story) before doing a hotter sparge.
I am not entirely sure if this still qualifies as an american amber, but it is so ridiculously nice I had to share it!
I have not tried using s-04 but I would love to know how this affects the outcome. Recently I made this again where I added 4 oz of aromatic malt to help bring out the malt flavor. I also added 2 oz of black patent malt to increase the SRM and it has a stronger amber color. I'll repost the results in 6 weeks.
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