American Amber Ale Hoppy American Amber or Malty American Pale Ale?

[Shawn0522]

2nd attempt went much better hit my gravity and volume numbers. Cant wait to try this one!

 

[daggers_nz]

Gorgeous recipe, ain't a?

damn, looks awesome. Putting this on my neverending "to brew" list. Cheers for the recipe!

 

[austinbondi]

Thanks for this Yooper - i stumbled accross this thread and liked the sound of this receipe. After about 3 years of home brewing this is the best tasting beer that i have made. Its exactly what i was looking for - love the caramel maltiness and the mouthfeel. Do you have an Ameriacn IPA recipe of a similar high standing?

 

[daggers_nz]

I was ready to make this beer this weekend, however I can't get hold of the naked oats in time (my LHBS has never heard of them) and given my track record of amber beers I'm going to have to pass. Thanks for sharing anyway!

 

[Yooper]

Thanks for this Yooper - i stumbled accross this thread and liked the sound of this receipe. After about 3 years of home brewing this is the best tasting beer that i have made. Its exactly what i was looking for - love the caramel maltiness and the mouthfeel. Do you have an Ameriacn IPA recipe of a similar high standing?

I think I have several posted. This one is my favorite:
https://www.homebrewtalk.com/showthread.php?t=25709

 

[Destovi]

I am unable to get golden naked oats from the retailers here in Canada. What is my best option for substitution? Flaked oats? Oat malt? Leave it out completely? Any suggestions would be appreciated!

Thanks

 

[Gold_Robber]

Although I have never used the following company they are Canadian.......

https://torontobrewing.ca/index.php/simpsons-golden-oats.html

I am unable to get golden naked oats from the retailers here in Canada. What is my best option for substitution? Flaked oats? Oat malt? Leave it out completely? Any suggestions would be appreciated!

Thanks

 

[nubrun]

I am unable to get golden naked oats from the retailers here in Canada. What is my best option for substitution? Flaked oats? Oat malt? Leave it out completely? Any suggestions would be appreciated!

Thanks

I think I used flaked oats. I want to brew it again with the golden naked oats and to improve my flameout hop addition. I think I added it when the sort was just done boiling instead of letting it cool to 180 or so which I have seen recommended.

 

[Destovi]

Well brain fart. While I've ordered from torontobrewing before I've been ordering online from OBK lately and they didn't have it. Didn't even think about torontobrewing. Thanks! Order placed.

 

[ZebulonBrewer]

Mashed in a little bit ago. My starter of WLP001 is ready, and hops are laid out. Surprisingly, my little HBS had both Biscuit and Naked Golden Oats, though I was fully prepared to use victory and flaked oats.

Hope it's as good as everyone says,

Cheers!

 

[brewmeister69]

I was ready to make this beer this weekend, however I can't get hold of the naked oats in time (my LHBS has never heard of them) and given my track record of amber beers I'm going to have to pass. Thanks for sharing anyway!

Hi Daggers, I'm In NZ too and managed to find the naked oats from here

http://www.brewshop.co.nz/golden-naked-oats.html

I just stumbled upon this thread at the beginning of the week and have decided to give this recipe a go!!! The grains arrived today so just waiting on the hops .

This recipe sounds really tasty but i have decided to cut back on the bittering hops.I am only going to use 0.35 ounce as 58 IBU might be a little too bitter for my palette. I calculate I should get around 40 IBU with the reduction ..

I've also had to use columbus for bittering as my LHBS did not have any magnum.. I will report back to the thread at sampling time and pray to the brewing gods all goes well!!

 

[ZebulonBrewer]

Drinking my Yooper's Hoppy American Amber while making my yearly Brrr clone. The picture makes it look much lighter than it really is, though I'm pretty pleased with the clarity, while keeping a nice fluffy head.

 

[brewmeister69]

I've just taken a gravity reading after 14 days and its all the way down to 1.008 , I used 05 for this brew and my OG came in pretty low at 1.056 ( I dont think my grain was crushed as well as it should be from the LHBS)

I really hope its not infected.. I took a taste test and it tastes lovely with no apparent off flavours or sign of infection or pellicle on top..

I'm going to leave it another few days and then take another gravity reading and hope it does not come down any further.

 

[brewmeister69]

OK, I've just bottled up after 3 weeks in the primary and the OG came all the way down to 1.006.. I've no idea why it finished so low??? Then again I suspect it could be related to some sort of mash temp issue??

I took a sample and it tastes very promising indeed, just as the OP described.. I still managed to get my final ABV of 6.7 % as my OG was 1.056 as my above post stated.

I look forward to sampling after 6-8 weeks conditioning and will report back with some taste notes then ..

 

[ChrisL_]

I just pulled the first couple of pints of this tonight. Very tasty stuff. Thanks to Yooper for sharing this great recipe.

 

[Krown]

I just opened my first bottles after 4 weeks primary and 10 days of conditioning. It is super tasty and very easy to drink (finished at 1.008 with us05). The aromatic flame out additions are really perceptible and definitely pleasant. Thanks for the great recipe!

 

[ParanoidAndroid]

Brewed this beer and like it. Was wanting to enter it in a competition but slightly confused as to what category. The closest match to me is a Red IPA, but wondering if anyone else has entered this.

 

[Yooper]

Brewed this beer and like it. Was wanting to enter it in a competition but slightly confused as to what category. The closest match to me is a Red IPA, but wondering if anyone else has entered this.

It's really not bitter nor hoppy enough to be a red IPA. You could go with American Amber or pale ale, but it sort of straddles the line. If I was entering it in a BJCP competition, I'd probably go with American Amber since that is the category it is closest to.

 

[ParanoidAndroid]

It's really not bitter nor hoppy enough to be a red IPA. You could go with American Amber or pale ale, but it sort of straddles the line. If I was entering it in a BJCP competition, I'd probably go with American Amber since that is the category it is closest to.

I was thinking that because of the IBU calcs (mine came out at 60 IBUs) it would push it into IPA territory. It would just be an underhopped IPA with a complex malt bill.

Ill enter as an Amber though.

 

[cperry8483]

Good luck on the competition, this was one of the best beers I've brewed and I think you'll do well. Might get some feedback that it's too hoppy for style but if it's American Amber there might be some leeway.

 

[WestMichBrewer]

I'll be brewing 3.5 gallons of this one today, with a few subs.
Using Victory in place of the biscuit, flaked oats and some odd leftover hops mixed in for bittering.
Fermenting with harvested American Ale II 1272.
I'll report back in a few weeks but am anticipating a great beer from all I've read.

 

[the_adj]

What are folks' experience with the fermentation schedule for this beer? Looking at my brew schedule, I may not be able to get it off the yeast cake for 6 weeks. I can rearrange some of my brews and do it in 3 but that will put me behind on some other stuff.

Also - when does this drink best in your experience? How soon did you drink it after brewing it, and at what point do you think it hit its stride?

 

[NewkyBrown]

Brewing this right now. Third time. I put the naked in oats in a coffee grinder this time as they usually just fall straight through my mill. We'll see if it adds anything to the flavor...

 

[WestMichBrewer]

I just tapped my keg of this over the weekend.
This is a very hoppy beer for sure...I think it might mellow out a bit with some more time in the fridge, but at this time I mainly smell and taste hops.
I like hops though, so its good!

 

[WestMichBrewer]

Just thought I would mention this: I used Wyeast 1272 American Ale II with this recipe.
The beer came out good, but wanted to say a bit more about the yeast.
As reported elsewhere, this yeast will produce fruity esters in your ales. I have done a couple beers in a row using this yeast and they both have a very distinct aroma that is fruity and consistent across recipes. I'd go further and say the yeast is not a neutral yeast (at ~65 degrees) like 1056 but contributes a decent amount of character itself. I like this character in appropriate styles. It seems at home with this amber, but might be distracting in an IPA if you weren't looking for a fruity note.

 

[Cartman98]

Brewed this last night using BIAB. Extended the mash to 80 minutes and nailed the gravity! First all grain attempt. I used WLP001 since the store didn't have 1450. Anyone think I will have issues since I didn't use a starter?

 

[NewkyBrown]

On my third batch of this beer but this is the first time with Denny's. What a difference. The mouthfeel and maltiness is so much better and pronounced. Gonna use it again this weekend on my pale ale to see what difference it makes to that recipe.

 

[NewkyBrown]

What are folks' experience with the fermentation schedule for this beer? Looking at my brew schedule, I may not be able to get it off the yeast cake for 6 weeks. I can rearrange some of my brews and do it in 3 but that will put me behind on some other stuff.



Also - when does this drink best in your experience? How soon did you drink it after brewing it, and at what point do you think it hit its stride?

I let mine in the primary for 3.5 weeks. Not sure if 6
weeks is a little long.
As to when it's best to drink... I won't find out. I've pulled 5 pints out of this since I kegged it on Thursday. It's not even in my fridge (just sat at basement temps) and it's still really good. When I brew strong IPAs I find I only pull a pint or two here and there but a beer like this will be gone in two weeks easily.

 

[WestMichBrewer]

On my third batch of this beer but this is the first time with Denny's. What a difference. The mouthfeel and maltiness is so much better and pronounced. Gonna use it again this weekend on my pale ale to see what difference it makes to that recipe.

As I near the end of my keg of this, I think I enjoy it more and more. Maybe some of the fruitiness of the 1272 is diminishing. I will brew this again someday and make sure to try Denny's.

 

[murrahjm]

Found this recipe by looking for something good to do with golden naked oats. I love a good amber, so this sounds great! I never really mess with my water, but since you listed the numbers I figured I'd throw it in beersmith and see what's what.

I typically use spring water which I've heard from folks around here is basically Czech Pilsen water. So plugging your numbers into the beersmith water tool it has me adding .5g Epsom salt, 2.5g baking soda, and 2.9g chalk. That gives me just under what you had for bicarbonate, but higher on the sodium and calcium:

ca mg na so4 cl hco3
37.7 3.3 19.9 10 5 108.2

I know the bicarbonates are supposed to be important for the hops, but am I going to have a problem with the sodium and calcium? Should I just use the baking soda (I actually have some of that)? Should I just skip it all since I don't know what I'm doing?