Any copper ale fans/afficionados ?

[PhlyanPan]

Alright so I'm doing my first all grain and I'm a huge fan of copper ale. I know it's just an amber ale really but at the same time it isn't. The copper ale I've tried had a very distinct flavor that literally reminded me of copper. Not overpowering but definitely there in the finish. Almost like a crispness. Anyway, I'm trying to duplicate and the recipe I'm starting with is below.

I'm looking for comments by anyone who's a fan of this particular type of ale. And specifically I'm looking for what it is that specifically gives it that coppery bite. I was thinking it was the rye but I'm not sure. It could be a specific hops maybe? Comments?

Copper

Brewer: Me Email: -
Beer: Copper Style: American Amber Ale
Type: All grain Size: 5 gallons
Color:
27 HCU (~14 SRM)
Bitterness: 45 IBU
OG: 1.051 FG: 1.010
Alcohol: 5.2% v/v (4.1% w/w)
Grain: 6 lb. American 2-row
3 lb. American Munich
1 lb. American crystal 90L
8 oz. Flaked oats
8 oz. Rye (raw)
Mash: 65% efficiency
Boil: minutes SG 1.039 6.5 gallons
Hops: .25 oz. Cascade (6% AA, 60 min.)
.5 oz. Cascade (6% AA, 45 min.)
.5 oz. Cascade (12% AA, 30 min.)
.5 oz. Cascade (12% AA, 15 min.)
.25 oz. Cascade (aroma)

 

[PhlyanPan]

No love for the copper?

 

[the_bird]

I love American Ambers as quaffable session beers; I'm not sure that "copper" is a style itself (and any kind of metallic taste sounds like a flaw to me ), but this looks very solid. Can't got wrong with Cascade for that "domestic" flavor, although you could also mix in some Centennial or Amarillo if you wanted a bit more complexity. Love the Munich; can't use too much of that, IMHO. Not sure about the rye; seems like you're trying to get a crispness out of this, I'm not sure whether the rye will really give you that or not. Might be a little odd, but it's a small enough addition where it won't do much harm if it DOESN'T work.

 

[PhlyanPan]

I know what you're saying. Copper isn't really a style, it is an Amber but to me, there is a distinction between it and a regular Amber. Call it a sub-style or whatever. Anyway, have you ever had a true copper ale? I don't know how to describe it really. It's not a metallic flavor per se, almost like an aftertaste. Even then, it's less of a coppery aftertaste and more like an aftertaste that reminds me of copper. I think I'm talking in circles here.

Ah well, one of my favorites is the Copperhook (or Chinook as it used to be called) so I went on Redhook's site and they say it's made with Carapils and Caramel malt and hopped with Willamette and Saaz. I don't have any Willamette but I've got the Cascade and Saaz so I think I'm going to go with that and see what happens. The grain bill is already assembled so I can't mess with that this time around. I'll let you know how it comes out.

 

[944play]

Water chemistry? Lots of sulfate, mayhaps?

Anderson Valley Boont Amber tastes pretty "coppery" to me. Have you tried that one?

 

[PhlyanPan]

Water chemistry? Lots of sulfate, mayhaps?

Anderson Valley Boont Amber tastes pretty "coppery" to me. Have you tried that one?

I have not. I'll have to keep an eye out for it.

Chemistry I suppose is an option, but wouldn't the other beers brewed with the same water show similar characteristics? I suppose they could be treating it.

 

[humann_brewing]

I tried reviving this thread on a copperhoook clone https://www.homebrewtalk.com/f12/no-love-copper-ales-19930/index3.html
I don't think it is a style, but if the copperhook is a example of this sudo-style beer, I like it.

 

[randyisrad]

I had a copper ale at Raccoon Brewery last night that blew my mind....it's next up on my to do list!