trying St. Ambroise PA

[Judd]

I recently rediscovered my love for the St. Ambroise Pale Ale, and I've decided to clone it. Does anyone know of a good clone recipe for St. Ambroise PA? Or, failing that, can anyone suggest a good yeast to use in a clone?

 

[Kai]

I've been thinking of cloning this too. This is what I've come up with. I'm pretty inexperienced, though, so I'd wait for a few gods to critique it before you follow my advice.
Calculated for 67% efficiency and 5.5G
10lb 2-row
.75lb Crystal 80
.5lb Carapils
1.5oz Willamette at 60m
.5oz Willamette at 15m
.5oz Willamette at 3m
1272 American Ale Yeast II
For about 1.050, 40IBU, 5ish%

What do you guys think?

 

[bradsul]

I have nothing of value to offer, but I'm ashamed to say I've not tried the pale ale. If it's half as good as the oatmeal stout though I'm going to have to pick up a 6er and give it a try!

 

[Kai]

I have nothing of value to offer, but I'm ashamed to say I've not tried the pale ale. If it's half as good as the oatmeal stout though I'm going to have to pick up a 6er and give it a try!

It's not a life-changing religious experience like the oatmeal stout, but it's at least three quarters as good, and you can drink a lot more of them before getting full.

 

[bradsul]

It's not a life-changing religious experience like the oatmeal stout, but it's at least three quarters as good, and you can drink a lot more of them before getting full.

I think as beers go that's a pretty good endorsement for picking up a 6er. I know where I'm going on my lunch tomorrow!

 

[Judd]

It's a pretty solid PA. The best example of what a Canadian can do with a PA that I've tried yet.

 

[FlyGuy]

It's a pretty solid PA. The best example of what a Canadian can do with a PA that I've tried yet.

Have you tried Alley Kat Full Moon PA? Probably not available that far east -- if so, a shame. Wild Rose Industrial Pale Ale is another winner, but I know you can't get that out east.

Their is always Keith's IPA (snicker, snicker...)

 

[bradsul]

Have you tried Alley Kat Full Moon PA? Probably not available that far east -- if so, a shame. Wild Rose Industrial Pale Ale is another winner, but I know you can't get that out east.

Their is always Keith's IPA (snicker, snicker...)

I'm not sure how wide they distribute (possibly just Ontario) but Wellington Brewery's Arkell Best Bitter is awesome (even better as a real ale by beer engine at my local pub ).

 

[mr x]

Check this out:

http://www.beertools.com/html/recipe.php?view=4779

It is certainly an excellent beer. One of my favs for a long time.

 

[Kai]

Check this out:

http://www.beertools.com/html/recipe.php?view=4779

It is certainly an excellent beer. One of my favs for a long time.

Thanks a lot for the recipe, Mr. X. I don't agree with it entirely, but it gives me some good ideas on how to improve the one I had.

The grain bill on that recipe makes me think I should reduce the crystal malt and add some Munich. I think that, like this, I also need to late-hop a little more aggressively. I disagree with the choice of 1056 yeast; St-Ambroise has a distinct fruity note, and I'm leaning toward 1272 to mimic that. I also would mash a little cooler than he did, say at 150 or 152, to help dry it out (as St-Ambroise seems pretty dry to me.)

So, what do you think of this:
9lb base malt
1.5lb Munich
.5lb Crystal 80
.5lb Carapils

.75oz Galena 10% at 60m
1.5oz Willamette 4.2% at 15m
.5oz Willamette 4.2% at 3m

Mash at 151˚
1272 American Ale Yeast II
For about 1.051, 41IBU, 5%

Comments. Will this be tasty? Will it remind me of St-Ambroise?

 

[bradsul]

I just finished my first bottle of it and it's a pretty tasty pale ale. It has an interesting hops flavour that is definitely not just willamette/fuggles, I can't place it actually so I'm wondering if it's a mix. I would make your base malt MO if you have access to it. I think I'd mash a little higher too, maybe 154F. I was surprised how chewy it was.

Edit: Actually didn't notice the carapils, 151F is probably a good number.

 

[bradsul]

In fact I just read the case and says they use 4 hops varieties, 2-row barley and wheat malt - and a European yeast. Given the fruity nature of the beer I'd be thinking about an English strain. Maybe one of the London varieties.