Need a good All Grain Amber Ale recipe for a neighbor! - Home Brew Forums
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Old 07-01-2008, 10:02 PM   #1
EdWort
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I have a neighbor who is going to bust his All Grain Cherry on an Amber Ale for my neighborhood Oktoberfest so I'm looking for recipe recommendations.

OK, Amber Ale folks, lets hear em and why you like em. Thanks!



 
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Old 07-01-2008, 10:08 PM   #2
Beerrific
 
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Here is are the details of an big American amber I did back this winter. On the higher end of IBUs and ABV for an amber but good nonetheless. Ingnore the Bravo hops, choose any nice American hops and I think he will like it.




 
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Old 07-01-2008, 10:12 PM   #3
BierMuncher
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This one turned out very nice. Very malty.


Aberdeen Amber Ale

Batch Size: 10.50 gal
Boil Size: 13.12 gal
Estimated OG: 1.048 SG
Estimated Color: 11.8 SRM
Estimated IBU: 25.8 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount
16.00 lb Pale Malt (2 Row) US (2.0 SRM)
3.00 lb Caramel/Crystal Malt - 60L (60.0 SRM)
1.00 lb Cara-Pils/Dextrine (2.0 SRM)
1.00 oz Northern Brewer [7.50%] (60 min)
1.00 oz Northern Brewer [7.50%] (30 min)
2.00 oz Tettnang [3.20%] (5 min)
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


It's a great fall beer.

 
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Old 07-02-2008, 12:20 AM   #4

I just brewed this one this weekend and it has the makings of being a great beer. More of an India Amber Ale or Imperial Amber Ale (if there are such things). Tasted fantastic going into the fermenter and did a taste test today and is still top notch. Won't be ready for a couple of weeks yet but here it is:

Arrogant Tongue Twister
Batch Size: 9.00 gal
Boil Size: 12.00 gal
Original Gravity: 1.077 SG
Bitterness: 82.2 IBU
Color: 15.8 SRM

16 lbs Pale Malt, Halcyon (3.0 SRM) 64.65 %
2 lbs 12.0 oz Wheat Malt, Ger (2.5 SRM) 11.11 %
2 lbs Victory Malt (25.0 SRM) 8.08 %
1 lbs Aromatic Malt (25.0 SRM) 4.04 %
1 lbs Wheat Malt, Dark (8.0 SRM) 4.04 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) 2.02 %
5.4 oz Caramunich - 120L (120.0 SRM) 1.36 %
2.6 oz Caramel/Crystal Malt - 80L (80.0 SRM) 0.65 % (wanted to use it up)
1 lbs Candi Syrup, Belgian Dark (80.0 SRM) 4.04 %
0.70 oz _MIX [6.50 %] (75 min) (First Wort Hop) 11.0 IBU
0.50 oz Chinook [13.00 %] (60 min) 14.6 IBU
2.00 oz _MIX [6.50 %] (60 min) 28.6 IBU
2.00 oz _MIX [6.50 %] (30 min) 14.6 IBU
2.00 oz _MIX [6.50 %] (15 min) 7.6 IBU
2.00 oz _MIX [6.50 %] (10 min) 5.7 IBU
2.00 oz _MIX [6.50 %] (0 min) (Aroma Hop-Steep)
0.50 oz Chinook [13.00 %] (0 min) (Aroma Hop-Steep)
2.00 oz _MIX [6.50 %] (Dry Hop 21 days)
1 Pkgs Pacman Ale Yeast (Wyeast Labs)

15 min at 131.0 F
75 min at 152.0 F

Notes:
Hop Mix: 1.75 oz Mt. Hood (5.8AA), 4 oz Cascade (6.0AA), 2.75 oz EKG (5.0AA), 1.2 oz Nugget (12.0AA), 3oz Glacier (7.0AA)
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Old 07-02-2008, 01:27 AM   #5
somecallmetim
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We did a simple alt that was a hit for a large biker BBQ gathering.

Alt Donner Hosen 10g
8lbs Munich
8lbs 2-row
4oz chocolate malt
2oz Vangaurd 5.5% (Hallertau) 60min
1/2oz Vangaurd 15min
Safale 05

It turned out very smooth and easy to drink, if you let it warm in the glass a bit all that Munich comes alive. We also had Haus ale with Amarillos and an oatmeal stout, but the alt was the crowd favorite.


 
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Old 07-02-2008, 11:32 AM   #6
niquejim
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My Rambler Owl is a smaller version of my RyePA, and is very nice

 
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Old 07-02-2008, 12:09 PM   #7
Bob
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In my opinion, American Amber Ale is easy as pie. You want low to moderate hops flavor/aroma with American hops predominant. Flavor should tend toward the malt; emphasize caramel notes more than bready (melanoidin) flavors. Essentially, if you think of an amber American Pale Ale that ratchets back the hops profile and ramps up the caramel/crystal malts, you won't be far off.

I like American 2-row for primary fermentables, with about 10% 60oL and 5% 90-120oL crystals. You can add some American Munich, but using much more than 10-20% puts you more toward an actual Oktoberfest than American Amber Ale. By no means should dark roasted malts be used; not only will it throw off the flavor, the color of the head will suffer. Get your color from caramel/crystal malts. A single-infusion mash is appropriate. You can mash fairly cool, since body, mouthfeel and color come from the caramel/crystal. I usually get ~1.050.

Hops can be any of the "C"s. Personally, I'm utterly sick of them - if I wanted that flavor, I'd just squeeze a grapefruit into my beer - but it's your/his beer. I prefer Willamette. It's just as American, and not so bloody obvious. (Mt Hood is another nice US hops variety.) Plus, and this is just my opinion, since American Amber Ale is really close to American Pale Ale, overuse of "C" hops has the potential to throw off the drinker - she might think she's drinking an APA that the brewer screwed up! I shoot for ~30 IBUs.

Of course you want an American Ale yeast. American Amber Ale has its origins on the West Coast, so yeasts like 1056, US-05, etc. are appropriate. I like Cal V, but your mileage may vary. Ferment relatively cool to mute ester production. Flavor should come from the malts and hops, not the yeast. Perform a thorough diacetyl rest.

Here's the most important thing in the BJCP profile:

Quote:
Overall Impression: Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant).
So, to differentiate from APA, use darker caramel malts to make it richer and darker than APA, and cut the hops back. Easy, right?

Here follows my "starting point" recipe. Your brewery will perform differently, so your actual amounts will differ. I get around 75% efficiency.

Grist:

9# US 2-row
1# US 60oL Crystal
0.25# US 120oL Crystal

Hops Schedule:

All Willamette pellets @ 5% AA

1.25oz - FWH
0.5oz - 20
0.5oz - flameout

Simple, eh?

Cheers,

Bob
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Old 07-02-2008, 01:00 PM   #8
bigjohnmilford
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c'mon Ed I don't beleive for a minute you don't have a recipe to use.
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Old 07-02-2008, 01:05 PM   #9
DubbelDach
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I hope one of the recipes in this thread turns out to be a Bell's Amber clone. That would be awesome.

 
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Old 07-02-2008, 01:32 PM   #10
jpsloan
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I just wanted to say that I thoroughly enjoyed reading Bob's dissection of the style and thoughts on recipe construction.

Now... if we can just get him to do the same with the rest of the style guide...


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