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Old 04-28-2010, 03:09 PM   #21
Revvy
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Quote:
Originally Posted by Yambor44 View Post
Thats what I gathered and did when I made mine. Put 2 pounds of 2 row on a cookie sheet at 350 for about 15-20 minutes (depending on how much you open the oven to check on it).
After you did it, did you use the malt that day? It's recommended to let the roasted malt rest for a week. I use brown paper bags to store it. The malt will lose some of it's bitter/roastiness and be more mellow when you wait.
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Old 04-28-2010, 04:21 PM   #22
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Originally Posted by YooperBrew View Post
Yes, it WILL mellow quite a bit with some age. Maybe next time, try posting a recipe here in a thread, and we can take a look. Sometimes something "weird" like that will show up right away for some of us.

I have some experience with amber malt, and home toasted malt is NOT a substitute! Home toasted malt is wonderful in many recipes, though, and I can see how they could have used 2 pounds of it in that beer.
Yeah Yooper that what I'm going to do from now on. I come across a recipe like that I'm going to post it on here for discussion and tips before I brew it...

 
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Old 04-28-2010, 07:09 PM   #23
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I made this recipe at the beginning of the year. I used the malt right out of the oven. I waited 5 weeks before drinking it. I did 2 weeks in primary and 1 week in secondary. I used gelatin to clarify it. First time to try that. I kegged and carbed it. It tastes fine and it's clear.
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Old 04-28-2010, 09:07 PM   #24
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38% specialty malt is a lot of malt for an amber. My guess is a quarter pound of special roast and 2 pounds of amber were the "woody" culprits.

I would probably have stuck with just the Willamette hops. Nugget is a powerful strong hop and can tend to dominate everything else.

A good example of an Amber grist:

9.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
0.50 lbs. Victory Malt America 1.034 25
1.00 lbs. Crystal 40L America 1.034 40
1.00 lbs. Munich Malt(light) America 1.033 10
0.50 lbs. Crystal 120L America 1.033 120
0.25 lbs. Chocolate Malt - Light Great Britain 1.034 200

Notice the darker malts are used to "tweak" the color and flavor...not dominate the grain mix.

 
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Old 04-28-2010, 11:18 PM   #25
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Quote:
Originally Posted by Revvy View Post
After you did it, did you use the malt that day? It's recommended to let the roasted malt rest for a week. I use brown paper bags to store it. The malt will lose some of it's bitter/roastiness and be more mellow when you wait.
Sure didn't Rev. I used it that day. Thanks for the heads up. Next time I do my Fat Tire I will prepare in advance with a rest.

 
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Old 04-28-2010, 11:56 PM   #26
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Quote:
Originally Posted by Yambor44 View Post
Sure didn't Rev. I used it that day. Thanks for the heads up. Next time I do my Fat Tire I will prepare in advance with a rest.
I came upon that tip in Radical Brewing. I found that brown sandwhich bags can actually hold several pounds of home roasted grain, while you are "conditioning" them.
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Old 04-29-2010, 12:18 AM   #27
remilard
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Quote:
Originally Posted by BierMuncher View Post
38% specialty malt is a lot of malt for an amber. My guess is a quarter pound of special roast and 2 pounds of amber were the "woody" culprits.

I would probably have stuck with just the Willamette hops. Nugget is a powerful strong hop and can tend to dominate everything else.

A good example of an Amber grist:

9.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
0.50 lbs. Victory Malt America 1.034 25
1.00 lbs. Crystal 40L America 1.034 40
1.00 lbs. Munich Malt(light) America 1.033 10
0.50 lbs. Crystal 120L America 1.033 120
0.25 lbs. Chocolate Malt - Light Great Britain 1.034 200

Notice the darker malts are used to "tweak" the color and flavor...not dominate the grain mix.
I love pale chocolate in an amber (and everywhere else, I tend to use equal amounts of pale and regular chocolate in darker beers).

Getting me to use pale chocolate is the greatest thing Jamil Z ever did for me.

 
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Old 04-29-2010, 03:04 PM   #28
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OP, let that beer sit someplace cool for a few weeks.

I don't ever touch my Amber Ale for at least 2 weeks from the day of kegging.

It simply takes a little while for the tastes to smooth out an combine. Oh, it's drinkable after a week in the keg, but it is SOOOOO much better a few weeks later.

Brew Duck thinks it is even better after 6 weeks in the keg:


 
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