Abita Amber clone, anyone have one?
- Thread starter Kimsta
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Here is one from another thread. It is parital mash, but it would be easy enough to convert to extract or AG.
I was going to brew it, but never got around to it. Maybe someday.
I was going to brew it, but never got around to it. Maybe someday.
TerapinChef
Well-Known Member
just tried abita amber for the first time, loved it! It's kinda like the vanilla caramel cream, without the vanilla. That recipe might work...
slackerlack
Well-Known Member
That recipe above looks like its for the Chocolate Cream Stout, not the Abita Amber.
Here is the Abita Amber all extract, with steeping, recipe.
Steep the following in 2.5 gallons of water at 150 degrees for 45 minutes.
1 lb. Lager Malt
8 oz. Vienna Malt
8 oz. Munich Malt
4 oz. 50 Crystal Malt
Add 5 1/4 lb. Light Malt Extract syrup. Bring to boil, then add 1 oz. Tettnang Hops. Boil 30 minutes, then add 1 oz. Tettnang Hops. Boil 30 minutes, then remove from heat. Cool, then top off with 5 1/4 gallons of preboiled water. Cool to 60 degrees then pitch Munich Lager yeast (Wyeast 2308). Ferment at 55 degrees for 2 weeks, transfer to secondary fermenter and condition cold (35 degrees) for 6 weeks. Prime with 1 cup pale dry malt extract. Bottle and age at 40 degrees for 8 weeks.
Yes, that is a total of 4 months before you get to drink this one. I changed it up a little since I couldn't ferment at the low temp. I am going to put a different yeast in it and ferment at room temp.
Here is the Abita Amber all extract, with steeping, recipe.
Steep the following in 2.5 gallons of water at 150 degrees for 45 minutes.
1 lb. Lager Malt
8 oz. Vienna Malt
8 oz. Munich Malt
4 oz. 50 Crystal Malt
Add 5 1/4 lb. Light Malt Extract syrup. Bring to boil, then add 1 oz. Tettnang Hops. Boil 30 minutes, then add 1 oz. Tettnang Hops. Boil 30 minutes, then remove from heat. Cool, then top off with 5 1/4 gallons of preboiled water. Cool to 60 degrees then pitch Munich Lager yeast (Wyeast 2308). Ferment at 55 degrees for 2 weeks, transfer to secondary fermenter and condition cold (35 degrees) for 6 weeks. Prime with 1 cup pale dry malt extract. Bottle and age at 40 degrees for 8 weeks.
Yes, that is a total of 4 months before you get to drink this one. I changed it up a little since I couldn't ferment at the low temp. I am going to put a different yeast in it and ferment at room temp.
I hope no offense, but I like the looks of the first recipe better. It's definitely not a stout recipe, the chocolate is only in there for a little color. Your recipe is a partial mash, not a steeping recipe, but that's ok.
slackerlack
Well-Known Member
I am just posting whats in my clone recipe book as the Abita Amber. I have only brewed one all extract so far in my beer adventure. You would probably know more than I would.
Well, not really! I'm no expert on that beer, that's for sure. But I'm very fond of ambers in general. One of our members here, Bob, wrote a nice wiki article about ambers and the general composition of them. It's in our wiki in the link above. I'm actually making an amber tomorrow, but it's quite a bit different than the Abita. I like citrusy American hops, so the one I'm making is very much an American hop original!
manortc
Well-Known Member
posting so I can find and try this recipe. My brother spent 4 years at LSU and wants me to make him some.
BrewKnurd
Well-Known Member
Austin Homebrew has an abita amber recipe kit you could try.
Oceantendency
Well-Known Member
.6lb- 60*L
.4lb-Dark Munich
.5lb- Vienna
1.5oz Perle (45min)
.25oz Perle and .25oz Mt Hood hopps (15min)
Irish Moss- 1 tablespoon
Yeast Nutrient- 1 tspn
White Labs- CA Ale yeast
3lbs- Pale DME
3lbs- Extra light DME
1tsp of Raw organic honey
** Abita uses German Perle hops for their brews, as a Coonass myself who grew up drinking Abita, this is about as damn close as you gonna get. Now I did cheat with the CA Ale Yeast and it fermented out in 10 days total time at 72* ( Technically you're suppose to use Vienna Lager Yeast), bottle conditioned in 2 weeks or 5 days in my keg (I split the batch), now to convert to All Grain. hhmm oh the Raw Honey was just something I did to get a bump on the ABV, shoulda doubled the amount.
.4lb-Dark Munich
.5lb- Vienna
1.5oz Perle (45min)
.25oz Perle and .25oz Mt Hood hopps (15min)
Irish Moss- 1 tablespoon
Yeast Nutrient- 1 tspn
White Labs- CA Ale yeast
3lbs- Pale DME
3lbs- Extra light DME
1tsp of Raw organic honey
** Abita uses German Perle hops for their brews, as a Coonass myself who grew up drinking Abita, this is about as damn close as you gonna get. Now I did cheat with the CA Ale Yeast and it fermented out in 10 days total time at 72* ( Technically you're suppose to use Vienna Lager Yeast), bottle conditioned in 2 weeks or 5 days in my keg (I split the batch), now to convert to All Grain. hhmm oh the Raw Honey was just something I did to get a bump on the ABV, shoulda doubled the amount.
Similar threads
