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Old 03-24-2013, 09:49 PM   #1
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Default Does This Amber Look Ok?

Putting together an Amber recipe for a club brew. Was hoping to get some feedback. Thanks.....

Batch Size 5 gal
OG 1.052
FG 1.010
ABV 5.5%
IBU 30
SRM 12.6
Yeast US-05
Fermentation 17days @ 65f

Grain Bill.........single infusion @ 152 for 60 mins

7.5# Marris Otter
1# Crystal 80
12oz Munich
8oz Victory
4oz Thomas Fawcett Amber Malt


Boil

1oz Northern Brewer @ 30min
1oz Northern Brewer @ 5min


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Old 03-24-2013, 10:44 PM   #2
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This is the other grain bill I'm considering and leaning more towards....

OG 1.054
FG 1.052
ABV 5.6%
IBU 29.6
SRM 15

5# Marris Otter(47.62%)
3.5# Munich(33.33%)
1.25# Crystal 80(11.9%)
.5# Victory(4.76%)
.25# Thomas Fawcett Amber(2.38%)


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Old 03-24-2013, 10:53 PM   #3
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I have to say that I love amber malt- but it's really out of place in an American amber. That's weird, I guess- but amber malt is this great biscuity/toasty flavor that is great in small quantities. Victory gives a similar quality.

An American amber, though, is sweet-ish, and hoppy. I'd use very little victory or amber (well, preferably none) in an American amber. Amber malt and victory malt are both "drying", as that's the best way I can describe it. Like chewing on dry crackers, I guess. Amber malt is also very prominent- I use 6 ounces of it with 13 pounds of two-row in one of my IPAs, and I can taste it. 2+% is alot.

I'd also layer the crystal malt. Like, .75 pound of 40L, and .50 pound of 80L. Or .25 pound of 120L, and 1 pound of 20L. For an amber, it's nice to have 10-15% of the grainbill as a mix of crystal malts.
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Old 03-24-2013, 11:12 PM   #4
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So basically drop the amber and victory, then up the crystal and layer it? I was aiming for something malty with a nice bready biscuit note evenly balanced out by hoppyness.
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Old 03-24-2013, 11:26 PM   #5
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While I usually use a two row malt for the base, the Maris Otter works well too. The other malts suggested by Jamil would be Munich, Victory and Crystal so you're right on track there. Yooper's right with the Crystal malts also. But basically other than the amber malt, you're right on. I think you're going to enjoy it. Have fun.
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Old 03-24-2013, 11:39 PM   #6
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After more adjusting.....


OG 1.053
FG 1.010
IBU 29.9
SRM 14

5# Marris Otter (48.78%)
3.5# Munich (34.15%)
1# Crystal 60 (9.76%)
.5# Victory (4.88%)
.25# Crystal 120 (2.44%)
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Old 03-24-2013, 11:45 PM   #7
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Maybe tone down the Munich to just under 10%?
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Old 03-25-2013, 01:50 AM   #8
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Revised again. Im still debating upping the C60 up 4oz bringing my total amount of crystal just under 15% ...

OG 1.053
FG 1.01
ABV 5.6%
IBU 29.8
SRM 13

7.5# Marris Otter(73.17%)
1# Crystal 60(9.76%)
1# Munich(9.76%)
.5# Victory(4.88%)
.25# Crystal 120(2.44%)
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Old 03-25-2013, 01:51 AM   #9
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Quote:
Originally Posted by KeyWestBrewing View Post
Revised again. Im still debating upping the C60 up 4oz bringing my total amount of crystal just under 15% ...

OG 1.053
FG 1.01
ABV 5.6%
IBU 29.8
SRM 13

7.5# Marris Otter(73.17%)
1# Crystal 60(9.76%)
1# Munich(9.76%)
.5# Victory(4.88%)
.25# Crystal 120(2.44%)
Yes, that's a good grainbill! I like it.

You've got bready/rich MO, some Munich for a bit of malt backbone, enough crystal, and some toasty victory malt. I think it'll be great.
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Old 03-25-2013, 01:57 AM   #10
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Quote:
Originally Posted by Yooper View Post
Yes, that's a good grainbill! I like it.

You've got bready/rich MO, some Munich for a bit of malt backbone, enough crystal, and some toasty victory malt. I think it'll be great.
Now thats what I wanted to hear Thanks Yooper


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On Tap : Muddy Waters Stout, Muddy Waters Bourbon Chocolate Stout,
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