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Old 11-15-2010, 01:50 AM   #1
jfr1111
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Sep 2010
Quebec, Quebec
Posts: 1,633
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I have a lot of milled crystal I have of get rid of, hence the amber ale. I based my recipe very loosely on Red Tail.

Jeff's Amber Ale

SG: 1.054
IBU: 36
SRM: 13

10,50 lb Pale Malt, Maris Otter (3,0 SRM) Grain 86,42 %
1,00 lb Caramel/Crystal Malt - 40L (40,0 SRM) Grain 8,23 %
0,40 lb Caramel/Crystal Malt -120L (120,0 SRM) Grain 3,29 %
0,25 lb Caraamber (30,0 SRM) Grain 2,06 %

1,00 oz Cascade [7,00 %] (60 min) Hops 26,9 IBU
1,00 oz Cascade [7,00 %] (15 min) Hops 7,2 IBU
0,50 oz Cascade [7,00 %] (5 min) Hops 2,2 IBU
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale

Mash at 156F for 60 minutes.

What do you guys think ? I want it to be hoppy, but not too harsh with a nice malt and crystal backbone.



 
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Old 11-15-2010, 03:37 AM   #2
EricCSU
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Jun 2008
Austin, TX
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I think your BU:GU ratio is right on. Personally, I would add a half ounce of cascade at flame out for that wonderful cascade aroma.

I would mash at 152. I think 156 won't dry out enough. Just my opinion.

Eric


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Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

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Old 11-15-2010, 04:36 AM   #3
jfr1111
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Sep 2010
Quebec, Quebec
Posts: 1,633
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Thanks for the mash recommendation. I'm scared a bit of US-05 over attenuating, but with that amount of crystal, I probably shouldn't be. The more I think about it, th more I want a dry finish with some crystal sweetness, instead of a cloying and heavy amber like some of the examples I've had over the years.

Are you recommending that I move my 5 min addition to flameout or that I just add half an ounce more at flameout ?

 
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Old 11-15-2010, 05:05 AM   #4
EricCSU
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Jun 2008
Austin, TX
Posts: 1,168
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Personally, I would add a flameout addition. I think of an American Amber like an APA with prominent crystal malt. I dry hop my recipe, but I like it on the hoppier side.

Eric
__________________
Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

Can You Brew It Recipe Database
Convert an all grain recipe to extract
Hop Substitution Chart

 
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Old 11-15-2010, 08:46 AM   #5
adamjab19
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Apr 2008
Berkley, MI
Posts: 490
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Definetly use a flame out or dry hop of about an ounce of cascade. The crystal can stand up to it.
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Old 11-15-2010, 01:28 PM   #6
jfr1111
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Sep 2010
Quebec, Quebec
Posts: 1,633
Liked 67 Times on 58 Posts


Thanks, I will be brewing this next weekend with a flameout addition and possibly a small dry hop of Cascade if it needs it (or Amarillo, maybe...).


Jeff's Amber Ale

SG: 1.054
IBU: 36
SRM: 13

10,50 lb Pale Malt, Maris Otter (3,0 SRM) Grain 86,42 %
1,00 lb Caramel/Crystal Malt - 40L (40,0 SRM) Grain 8,23 %
0,40 lb Caramel/Crystal Malt -120L (120,0 SRM) Grain 3,29 %
0,25 lb Caraamber (30,0 SRM) Grain 2,06 %

1,00 oz Cascade [7,00 %] (60 min) Hops 26,9 IBU
1,00 oz Cascade [7,00 %] (15 min) Hops 7,2 IBU
0,50 oz Cascade [7,00 %] (5 min) Hops 2,2 IBU
0,50 oz Cascade [7,00 %] (0 min) Hops - IBU
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale

Mash at 152F for 60 minutes.



 
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