widmer broken halo IPA and abita springs amber...
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EdWort
Well-Known Member
Ditto on the Broken Halo. Tasty IPA!
KopyKat
Well-Known Member
Uh, ditto, ditto. Wish I had a recipe for this one.
magno
Sound Level Technician
Broken Halo is indeed a nice IPA.
Abita Red and Amber are both much better than the Abita products that I have found in TX. They are both really malty, all the Abita that I have found over here is pretty run of the mill.
Abita Red and Amber are both much better than the Abita products that I have found in TX. They are both really malty, all the Abita that I have found over here is pretty run of the mill.
grichar2
Member
I've been searching for a recipe for Amber for a while with no luck. It's my hands down favorite beer, so I'll keep looking and let you know if I find anything
grichar2
Member
Found the Amber clone recipe. I don't have a site online with it, so I'll just throw it here:
This makes 5 gal.
2 lbs. lager malt
1 lb. vienna malt
1 lb. munich malt
4 oz. medium crystal malt (50L)
3 1/3 lb. light malt extract syrup
6 AAUs Tettnang hops
Munich lager yeast (Wyeast 2308 or equivalent)
Heat 1 ¾ gallons of water to 164 degrees and add malts
Steep at 152 degrees for 90 minutes.
Sparge with 2 ½ gallons of water at 168 degrees.
Add the malt extract syrup and bring to boil.
Add 3 AAUs of hops and boil for 30 minutes.
Add the other 3 AAUs of hops and boil for additional 30 minutes
Cool it to 70 degrees and top off to 5 gal
Pitch the yeast
Primary = 2 weeks
Secondary = 5 to 6 weeks at 35 degrees
After bottling, age it for 8 weeks at 40 degrees if possible
I'm sure it'd be fine if you can't keep the temperature at 40 though a five gal. batch will definitely fill some space in your refrigerator.
Let me know if any of you make this and how it turns out. I'm starting my batch this weekend.
This makes 5 gal.
2 lbs. lager malt
1 lb. vienna malt
1 lb. munich malt
4 oz. medium crystal malt (50L)
3 1/3 lb. light malt extract syrup
6 AAUs Tettnang hops
Munich lager yeast (Wyeast 2308 or equivalent)
Heat 1 ¾ gallons of water to 164 degrees and add malts
Steep at 152 degrees for 90 minutes.
Sparge with 2 ½ gallons of water at 168 degrees.
Add the malt extract syrup and bring to boil.
Add 3 AAUs of hops and boil for 30 minutes.
Add the other 3 AAUs of hops and boil for additional 30 minutes
Cool it to 70 degrees and top off to 5 gal
Pitch the yeast
Primary = 2 weeks
Secondary = 5 to 6 weeks at 35 degrees
After bottling, age it for 8 weeks at 40 degrees if possible
I'm sure it'd be fine if you can't keep the temperature at 40 though a five gal. batch will definitely fill some space in your refrigerator.
Let me know if any of you make this and how it turns out. I'm starting my batch this weekend.
Here is an Abita Amber clone from another thread (partial mash). I was planning on making this and still am.
I am not sure if the OP made this, you would have to PM him. AustinHomebrew also sells a clone kit.
DraconianHand said:
I am not sure if the OP made this, you would have to PM him. AustinHomebrew also sells a clone kit.
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