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Old 12-15-2011, 08:54 AM   #1
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In case you are wondering "what, another recipe question". I usually make a trip to my LHBS every 3 weeks and buy enough for 3 of my small 1.75 gallon batches. I'm trying to develop 3 by Saturday. I have one down the American Pale Ale and now I want an American Amber Ale. Below is what I worked out. As w/the last I'm stillin the learning stages so any help is wonderful.

2 lbs 8 oz Pale Malt (2 Row) US---------------------------69.4 %
8.0 oz Carared ------------------------------------------13.9 %
6.4 oz Caramel/Crystal Malt - 60L-------------------------11.1 %
3.2 oz Caramel/Crystal Malt - 80L--------------------------5.6 %
0.24 oz Columbus (Tomahawk) [14.00 %]----Boil 60.0 min---38.7 IBUs
0.20 oz Centennial [10.00 %]-Aroma --------Steep 15.0 min
0.19 oz Cascade [5.50 %]----Aroma---------Steep 5.0 min
1.0 pkg Safale American SA-05
0.30 oz Cascade [5.50 %]----------------Dry Hop 7.0 Days
------------------------------------------------------------------------
Original Gravity: 1.053
Est Final Gravity: 1.010
Estimated Alcohol by Vol: 5.7 %
Bitterness: 38.7 IBUs
Est Color: 17.4 SRM
----------------------------------------------------------------------
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Old 12-15-2011, 08:57 AM   #2
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Looks good, but typically I save dry hopping for IPAs and load up on late boil additions for ambers
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Old 12-15-2011, 11:40 AM   #3
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LOVE the three Cs in action, that is my favorite hop combination, but I reserve it for my IPAs...looks good to me

 
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Old 12-15-2011, 12:47 PM   #4
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Quote:
Originally Posted by Calichusetts View Post
LOVE the three Cs in action, that is my favorite hop combination, but I reserve it for my IPAs...looks good to me
Nooo, dry hopping can be used for more than IPAs. Some of the best APAs are dry hopped.

 
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Old 12-15-2011, 02:35 PM   #5
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We DEFINITELY need to tweak that recipe. You're using 30% crystal malt. That will be a super sweet, cloying beer that you won't want to drink. You should be using about 1/2 that much (max) for an American Amber.

Also, more late hops. American Ambers are known for being fairly hoppy. I would propose this:


3lbs 2row
3.8oz carared
2.5oz Crystal 60
2.5oz Crystal 80
.4oz Centennial @ 15
.4oz Cascade @ 0

That'll put you at around 15% crystal, and get the hop additions up where they need to be
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Old 12-15-2011, 02:55 PM   #6
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Quote:
Originally Posted by Diver165 View Post
Nooo, dry hopping can be used for more than IPAs. Some of the best APAs are dry hopped.
Absolutely, I fully intended to dry hop my APAs, I was just saying that is my hop combo for the IPA I make

 
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Old 12-15-2011, 03:21 PM   #7
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Lower the crystal to no more than 15%! Increase the final cascade addition to .25 ounce, or so (I'd use a full ounce in 5 gallons, so I think that's about right, but it might be .30 ounce) and the centennial flavor addition the same amount.

I'd recommend using 8% carared and 2% crystal 120L for your crystal additions. Use a bit of Vienna or Munich malt for the body and richness.

Bob (the member on HBT named "Bob") wrote a great article for our wiki on American ambers (also known as American reds) and it's worth a read. I love the style, and have read the article several times, trying to absorb it! American Red Ale - Home Brewing Wiki
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Old 12-15-2011, 07:57 PM   #8
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Thanks again to all. I'm still learning Had no idea about how sweet all that crystal would make it. Someone somewhere mentioned using a few types to bring out the flavor of crystal. I will cut it back and remember the 15% in new brews. I don't really like sweet ale so Mahalo again.

Gonna brew a Black IPA today, but I think I have to much dark grain in it and its gonna not taste like an IPA. the grains are already mixed...anyway it will be beer! :-)
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Kaiser Ridge Brewing
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Bottled in the refer: Malahini Pale Ale
Bottled in the refe: Black IPA
Bottled in the refe: Old Glory Stout
Bottled in the refe: American Imperial Stout
Bottled in the refer: Dunkelweizen
Bottled in the refer Oktoberfest

.

 
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Old 12-15-2011, 08:25 PM   #9
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Quote:
Originally Posted by C-Rider View Post
Thanks again to all. I'm still learning Had no idea about how sweet all that crystal would make it. Someone somewhere mentioned using a few types to bring out the flavor of crystal. I will cut it back and remember the 15% in new brews. I don't really like sweet ale so Mahalo again.

Gonna brew a Black IPA today, but I think I have to much dark grain in it and its gonna not taste like an IPA. the grains are already mixed...anyway it will be beer! :-)
The amount of crystal in each beer will vary, according to style. For an American amber, 15% would be a good cut-off, while in an IPA 5-8% is a good max, and an APA can have about 10% or so.

The only way to "know" that is by doing exactly what you're doing- brewing and drinking! The guidelines are just that, so once you know what an IPA with 8% crystal and an IPA with 0% crystal taste like, for example, you can decide on your preferences and brew accordingly!

You may like an American amber with 8% crystal, while I may like mine with 16%. They will both be very good. But if you stick to the guidelines while you're learning, you can see what the "correct" amount tastes like before pushing the envelop. I could probably drink an American Red (amber) with 18% crystal and not hate it too much if it's well-hopped. But no way could most people drink an amber with 30% crystal. You'll find this will come much easier to you, the more you brew! I promise.
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Old 12-15-2011, 11:31 PM   #10
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Quote:
Originally Posted by Yooper View Post
Bob (the member on HBT named "Bob") wrote a great article for our wiki on American ambers (also known as American reds) and it's worth a read. I love the style, and have read the article several times, trying to absorb it! American Red Ale - Home Brewing Wiki
Good read Yooper. AAA is probably my most favorite beer to drink. It's also the style that I am developing for my house ale. So I'm taking all of this in. Good stuff!

 
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