American Amber .... too much crystal? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > American Amber .... too much crystal?

Reply
 
Thread Tools
Old 05-01-2010, 02:23 AM   #1
johnpreuss
Recipes 
 
Jan 2010
Fargo, ND
Posts: 56
Liked 1 Times on 1 Posts



So I was thinking about making an AAA and but I'm not sure if I'm going overboard on the crystal. What do you guys think? Here's the recipe:

5 lb 2 Row
5 lb Munich
1 lb Crystal 60
.5 lb British Extra Dark Crystal

1 oz Target 8.6%AA 60min<< I know this isn't a c hop or magnum but I have a pound that I need to use and I need a break from english brews
1 oz Cascade 5.4%AA 15min
1 oz Cascade 5.4%AA Flameout

Wy1272 American Ale II for the yeast

I'm shooting for a nice malty amber and a nice Cascade nose but I dont' want to go overboard on the crystal and make this beer unbalanced.

Thoughts?


 
Reply With Quote
Old 05-01-2010, 01:51 PM   #2
barleynhops
Recipes 
 
Nov 2009
Vancouver WA
Posts: 112

The crystal is 13% of your total weight of grains. It depends on what you like, but I think it's a little much. I made a beer once where I went overboard on the crystal. It was still drinkable, but it was just a little to heavy and sweet. I'd shoot for something closer to 5% imho.
__________________
Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer.
-Dave Barry-

 
Reply With Quote
Old 05-03-2010, 01:47 PM   #3
14thstreet
Recipes 
 
Apr 2009
Milwaukee, WI
Posts: 407
Liked 13 Times on 11 Posts


The british extra dark crystal does have a sweet raisiny, dark fruit flavor to it that I find interesting but it might take something to balance it out. If you are on the fence--I've seen beers with more crystal--mash at a low temperature to increase your fermentability. You might be right to cut to 50-75% of what you have now but going with this recipe you'll know your limit.

It reminds me of Randy Mosher's India Red Ale, an adaptation found here.
__________________
Fermenters: Helles, Oktoberfest
Bottled: Old Peculier, Dopplebock, Belgian ale with homemade candi syrup (2 varieties), Berliner weisse
Kegs: Bitter
On Deck: Hefeweizen

 
Reply With Quote
Old 05-16-2010, 05:20 AM   #4
johnpreuss
Recipes 
 
Jan 2010
Fargo, ND
Posts: 56
Liked 1 Times on 1 Posts


Ok here is what I ended up brewing today:

6.5 gallons
6 lb 2 Row
5 lb Bolander Munich
.5 lb Crystal 60L
.5 lb Crystal 80L

1 oz Target 8.5%AA 60min
1 oz Cascade 5.4%AA 15min
1 oz Cascade 5.4%AA 5min

1/2 gallon starter 1272 American Ale II

Came in at 1.052. Was planning on mashing at 154dF but missed and ended mashing low at 149dF for 60 min.

 
Reply With Quote
Old 05-16-2010, 04:57 PM   #5
Malticulous
 
Malticulous's Avatar
Recipes 
 
Aug 2008
St. George Utah
Posts: 4,146
Liked 72 Times on 57 Posts


I've seen amber ales with up 20% crystal. I think it has to be over 10%.
__________________
Everything is better with a beer.

 
Reply With Quote
Old 05-16-2010, 06:15 PM   #6
Reno_eNVy
 
Reno_eNVy's Avatar
Recipes 
 
Oct 2008
Reno, Nevada
Posts: 6,277
Liked 229 Times on 195 Posts


Quote:
Originally Posted by johnpreuss View Post
Ok here is what I ended up brewing today:

6.5 gallons
6 lb 2 Row
5 lb Bolander Munich
.5 lb Crystal 60L
.5 lb Crystal 80L

1 oz Target 8.5%AA 60min
1 oz Cascade 5.4%AA 15min
1 oz Cascade 5.4%AA 5min

1/2 gallon starter 1272 American Ale II

Came in at 1.052. Was planning on mashing at 154dF but missed and ended mashing low at 149dF for 60 min.

Heh, personally I would have used less high lovibond crystals and used more lighter ones. My American Amber Ale uses ~16% crystal (and a ton of late-addition hops for flavor and aroma) and it's probably the best beer I've ever brewed. Plus, using more crystal would provide more body considering you mashed at 5 degrees below desired. Regardless, it's probably going to be a very tasty beer
__________________
Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!

 
Reply With Quote
Old 05-16-2010, 06:26 PM   #7
marc06
Recipes 
 
Sep 2008
Wilmington, NC
Posts: 246
Liked 3 Times on 3 Posts


Personally, I think this beer looks stellar. I think that the Munich and low mash temps would balance out the orginal pound and a half of crystal malts. Either way, this beer looks great, let us know how it goes!

 
Reply With Quote
Old 05-16-2010, 06:51 PM   #8
Malticulous
 
Malticulous's Avatar
Recipes 
 
Aug 2008
St. George Utah
Posts: 4,146
Liked 72 Times on 57 Posts


With only 8% crystal, a low mash temp and 40 IBU you have a Pale ale.
Quote:
Originally Posted by BJCP
Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness.
__________________
Everything is better with a beer.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
American Amber Ale Hoppy American Amber or Malty American Pale Ale? Yooper Homebrew Ale Recipes 195 11-18-2016 11:55 AM
Patriotic Amber Ale (Rogue American Amber) west coast style! humann_brewing Homebrew Ale Recipes 20 09-15-2012 06:10 AM
What is American crystal malt thrstyunderwater Beginners Beer Brewing Forum 4 10-06-2009 02:20 PM
Crystal Hops - American Rye WorryWort Recipes/Ingredients 5 09-16-2009 06:59 PM
American vs. British Crystal jay29 Recipes/Ingredients 1 10-30-2007 01:21 AM


Forum Jump