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Old 07-19-2013, 02:14 PM   #11
cshann19
 
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Jul 2012
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This was the type of recipe I was looking for. I have a tendency to just brew IPAs and I wanted to mix it up a little but still have a good hop presence.

I am a seat of your pants brewer so I don't measure things out to the gram, or really ounce for that matter. I followed the grain bill pretty well. My OG was 1.052 which was the closest to the target OG I have ever gotten without adding any dme. I used 2 packs of rehydrated 05 and probably pitched a little high. It was late and I wanted to go to bed. I rounded the hops up to the nearest ounce and dry hopped with 2 oz Falconers.

What a great beer. The color is right on. The aroma is just how I like it. The flavor is outstanding. Like a cross between a mild IPA and a sweeter amber.

Thanks for the good recipe Braufessor.

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Old 07-20-2013, 12:17 PM   #12
Braufessor
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Cool. Glad you liked it. I am just finishing off a keg of it right now - probably only a couple pints left. I did change up last batch to go with 9lbs 2 row and 3lbs munich to cut back on the sweetness a bit. Turned out well, and I liked the change..... although it was not a huge change.
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Old 11-11-2013, 04:41 PM   #13
makubex
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Apr 2012
Chicago, il
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Ever tried toasting your oats before brewing this?

I'm looking to brew a really biscuity/bready amber and I'm liking the look of your recipe, I was thinking the cookie character that toasted oats add would play well with the other grains.

If I end up doing it, I'll be sure to let you know how it turns out.

 
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Old 12-01-2013, 11:03 PM   #14
makubex
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Apr 2012
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Just brewed up this recipe today. I toasted the oats @350 for 60 minutes about two weeks prior to brew day. Some sources claim that it gives the oats a cookie-like character. I also swapped out the 1272 for US-05 since I like my brews to finish a bit on the dry end of the spectrum. I'll keep you posted on how the batch turns out.

Thanks for the recipe!

 
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Old 01-03-2014, 04:02 PM   #15
Brewtah
 
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Nov 2012
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Quote:
Originally Posted by makubex View Post
Just brewed up this recipe today. I toasted the oats @350 for 60 minutes about two weeks prior to brew day. Some sources claim that it gives the oats a cookie-like character. I also swapped out the 1272 for US-05 since I like my brews to finish a bit on the dry end of the spectrum. I'll keep you posted on how the batch turns out.

Thanks for the recipe!
I just lightly toasted some oats, curious how yours came out?

 
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Old 01-03-2014, 04:23 PM   #16
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I see this has popped up again, so wanted to make note of some things I have played around with.

** as noted in the OP, I have been looking to take a bit of the sweetness off. I have scaled the munich back a bit to 2-3 lbs and put the difference on 2 row. I will likely continue to do that.

The other thing I have really liked is I went to american caramel malt instead of british crystal malt... resulted in a much better sweetness profile I think. I will definitely go with that in the future. Basically, aiming for around 13-14 SRM or so and adjusting with carafa or other dark malt in low quantities.

Have used 1272, 1056 and Denny's Favorite 50. All turn out well. Liked the flavor using Denny's, but it stayed quite cloudy for a long time.

I also tried a new Hop schedule on the last one that I really liked. I don't know that it was better, but it was different and quite tasty.
.5 columbus @60
.5 columbus @20
1 centennial @10
1 amarillo @10
.5 columbus @ 1
.5 simcoe @ 1
1 cascade @ 150 degrees or so during chilling
1 amarillo @ 150 degrees or so during chilling

This version scored 39 and placed 3rd at the recent Happy Holiday Comp. in St. Louis out of 25 amber/brown ales.

Got a batch going in the fermenter right now!
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Primary: Czech Dark Lager, Oatmeal Stout, American Amber, Blonde, Citra/Mosiaic/Galaxy IPA
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Future Brews: Scottish 70, Dark Mild, American Pils, Bo Pils, APA....... More...... More....... Beer.......

 
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Old 01-03-2014, 04:25 PM   #17
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I have not toasted any oats...... although, I have some golden naked oats that I am looking to use in something and may through them in this, or a dark mild. Not sure yet. Let us know if you liked the result of toasting the oats.
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Kegged/Serving: Citra/Mosaic/Galaxy IPA, Blonde Ale, Oatmeal Stout, Amber Ale, American/Czech Pilsner, Farmhouse Saison
Bottled
: Bourbon Barrel Maple Coffee RIS
Primary: Czech Dark Lager, Oatmeal Stout, American Amber, Blonde, Citra/Mosiaic/Galaxy IPA
Secondary/Lagering: Helles
Future Brews: Scottish 70, Dark Mild, American Pils, Bo Pils, APA....... More...... More....... Beer.......

 
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Old 01-13-2014, 07:47 AM   #18
Stocktonbrew
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This is up next. I agree with you about amber ales. They are by far my favorite style to brew. I have done Yoopers hoppy American amber three times and love it, but I am a big fan of Munich Malt and like how you did this recipe. Thank you.

 
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Old 01-16-2014, 08:09 PM   #19
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Quote:
Originally Posted by Stocktonbrew View Post
This is up next. I agree with you about amber ales. They are by far my favorite style to brew. I have done Yoopers hoppy American amber three times and love it, but I am a big fan of Munich Malt and like how you did this recipe. Thank you.
Great - check back with results, critiques or suggestions.
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Kegged/Serving: Citra/Mosaic/Galaxy IPA, Blonde Ale, Oatmeal Stout, Amber Ale, American/Czech Pilsner, Farmhouse Saison
Bottled
: Bourbon Barrel Maple Coffee RIS
Primary: Czech Dark Lager, Oatmeal Stout, American Amber, Blonde, Citra/Mosiaic/Galaxy IPA
Secondary/Lagering: Helles
Future Brews: Scottish 70, Dark Mild, American Pils, Bo Pils, APA....... More...... More....... Beer.......

 
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Old 02-18-2014, 02:20 AM   #20
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Well I'm trying this as my first AG. It is in the primary right now. I changed it up a little replacing the Falconers hops with Citra just because I had some on hand. I also used white labs California ale wlp001 yeast with a starter. Very active.
I will post results when it is ready.


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