Alaskan Amber Clone

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Orthobrewsky

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I am new to brewing but have always loved drinking this beer. I don't own a keg system so does anyone know how to prime this without changing the flavor of the beer? Should I prime with just sugar or use a DME? What is the volume of CO2 I should be shooting for?
I normally keg, but I bottled this since it was a birthday gift for a friend. I've never actually had the beer, but my priest and his wife think I pretty much nailed it. However, it's been a few years since they've had any, since they don't distribute the beer in Alabama. I used 3 oz table sugar in a 5 gallon batch, aiming for 2.1 volumes. That's a bit on the low end for the style, but I'd rather be too low than too high.

For what it's worth, here's what I ended up doing:

7 lbs 12.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 3 86.1 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 5.6 %
8.0 oz Caramunich Malt (57.0 SRM) Grain 5 5.6 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 2.8 %
0.60 oz Cascade [7.80 %] - Boil 60.0 min Hop 7 17.3 IBUs
1.50 oz Saaz [2.75 %] - Boil 15.0 min Hop 8 7.6 IBUs
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 9 -

I used a starter for the yeast, pretty much following the recommendation on Yeastcalculator.com and aiming a little high. I used a stir plate. I started fermentation at 60 and let it rise to about 63.
 

Orthobrewsky

Senior Member
HBT Supporter
Joined
Aug 7, 2011
Messages
429
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106
Location
Jacksonville, AL
For what it's worth, here's what I ended up doing:

7 lbs 12.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 3 86.1 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 5.6 %
8.0 oz Caramunich Malt (57.0 SRM) Grain 5 5.6 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 2.8 %
0.60 oz Cascade [7.80 %] - Boil 60.0 min Hop 7 17.3 IBUs
1.50 oz Saaz [2.75 %] - Boil 15.0 min Hop 8 7.6 IBUs
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 9 -

I used a starter for the yeast, pretty much following the recommendation on Yeastcalculator.com and aiming a little high. I used a stir plate. I started fermentation at 60 and let it rise to about 63.
This recipe won 3rd place in the Amber Hybrid category recently in the Alabama Brew Off, entered as a Northern German Altbier. IMG_20140803_183939_189.jpg
 
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