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Old 11-12-2009, 12:12 AM   #1
Apr 2009
Little Rock, Ar.
Posts: 219
Liked 2 Times on 2 Posts

Need thoughts on this one. I have not done anything close to this style yet. I want a complex flavor profile with not too much alcohol.

Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 149.89 kcal per 12.0 fl oz

Original Gravity: 1.045 (1.045 - 1.060)
Terminal Gravity: 1.011 (1.010 - 1.015)
Color: 13.17 (10.0 - 17.0)
Alcohol: 4.43% (4.5% - 6.2%)
Bitterness: 36.5 (25.0 - 40.0)

6.0 lb 2-Row Brewers Malt
1.0 lb Aromatic Malt
.5 lb 2-Row Caramel Malt 60L
.5 lb 2-Row Caramel Malt 10L
.5 lb Biscuit Malt (Mout Roost 50)
.25 lb Amber
.50 oz Magnum (14.5%) - added during boil, boiled 60 min
.25 oz Centennial (10.0%) - added during boil, boiled 20.0 min
.25 oz Amarillo (8.5%) - added during boil, boiled 10 min
.25 oz Willamette (5.0%) - added during boil, boiled 5.0 min
1.0 tsp Irish Moss - added during boil, boiled 15 min
1.0 ea Danstar 3767 Nottingham

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Old 11-12-2009, 01:04 AM   #2
Ale's What Cures You!
Yooper's Avatar
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,883
Liked 8088 Times on 5645 Posts

Amber malt is pretty intense- I only use 6 ounces of it with 13 pounds of 2 row in my IPA. It's got a very strong flavor, in my opinion. If you have experience with it, though, and like it, I would defer to you on that since I rarely use it.

I'm not sure about the hopping- all of those different ones might just give you a "muddy" flavor. I'd pick two complimentary ones for the aroma/flavor. (I'd not use the willamette, in other words)
Broken Leg Brewery
Giving beer a leg to stand on since 2006

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Old 11-12-2009, 01:22 AM   #3
jescholler's Avatar
Feb 2009
Louisville, CO
Posts: 534
Liked 6 Times on 6 Posts

If you do end up lowering the amber (listen to Yooper, she knows what she's talking about), you can get a little color back by adding 2oz. of crystal 120L. It will also give it a bit of complexity.

Here's what I found when I was looking to brew my 1st amber:
Harsh Bitterness Experiment

Primary: Not until fall :(
Bottle: English Barleywine
On Deck: Session APA, Vanilla Oatmeal Stout

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Old 11-12-2009, 12:35 PM   #4
Apr 2009
Little Rock, Ar.
Posts: 219
Liked 2 Times on 2 Posts

The amount of amber was my main concern and I think I will lower that.
What is the muddy hop flavor you mention and why no willamette?

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Old 11-12-2009, 01:08 PM   #5
Brew-boy's Avatar
May 2006
Lapeer, Michigan
Posts: 2,280
Liked 16 Times on 13 Posts

For my Ambers I like to be in the 17 SRM range I like the deep red color. I always like to add some C120 to my ambers.
Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

I rather owe you a dollar than cheat you out of it.."Dad"

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Old 11-12-2009, 08:47 PM   #6
Bob's Avatar
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
Liked 144 Times on 105 Posts

Muddy hops flavor comes from too many varieties competing for dominance of flavor. Use a distinctively American variety for flavor and aroma, and a neutral bittering variety. One of the citrusy "C" varieties will work well in a flavor/aroma capacity, as will Amarillo.

Magnum is perfect for bittering. Just don't go too crazy on the IBUs.

+1 to the idea of a little dark crystal. 4 ounces should be perfect. As I wrote in the Wiki article, Amber needs a broad spectrum of Crystal-malt flavors.

That's also quite a lot of Aromatic and Biscuit, too much for this beer. I have trouble telling them apart, anyhow. Me, I'd keep the Biscuit and swap the Aromatic for an equal amount of Pale Malt.


Fort Christian Brewpub
St Croix, US Virgin Islands

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