10 replies to this topic

[DaBearSox]

Just got a pound of Northern Brewer hops so thinking I will try this. Threw some into the porter I made yesterday but would like a beer that shows off this hop. Obviously with the style it is supposed to be an Anchor Steam clone...but I threw some amber malt in there different than the other clone recipes I have seen... 8.5 lbs 2-row.75 lb Crystal 80.25 lb Amber Malt.5 oz Northern Brewer 8.5AA 60 min.5 oz Northern Brewer 8.5AA 30 min.75 oz Northern Brewer 8.5aa 5minmaybe dry hop with some NB as wellWYeast 2112 California LagerOG: 1.049 IBU: 36.8 SRM: 10.3For those of you that like the style what do you think?

[Humperdink]

Looks good! I've never used amber malt, but I think you may want to add some toastiness in there if the amber malt doesn't provide it. I was just about to brew one myself.

[DaBearSox]

Looks good! I've never used amber malt, but I think you may want to add some toastiness in there if the amber malt doesn't provide it. I was just about to brew one myself.

exactly why I added the amber malt in there...to me Anchor has a tiny bit of toasty flavor and all the clone recipes I saw only had 2-row and crystal...

[Humperdink]

exactly why I added the amber malt in there...to me Anchor has a tiny bit of toasty flavor and all the clone recipes I saw only had 2-row and crystal...

Look at us on the same page. So is the amber malt kind of reminiscent of like a victory malt or what? anything similar in character?

[DaBearSox]

Look at us on the same page. So is the amber malt kind of reminiscent of like a victory malt or what? anything similar in character?

Somewhat like Victory, however I find victory to have a more nutty/biscuit flavor whereas the amber malt is more toasty. https://en.wikipedia...ents#Amber_malt

[Humperdink]

Interesting. I'd like to try that sometime soon. I usually throw in a small amount of victory or a fair amount of munich or vienna just depending on what I'm wanting in that particular batch.

[Big Nake]

I like this style and I like the way this recipe looks. The Northern Brewer and the 2112 work well together and they're clearly the foundation of an Anchor Steam/West Coast Lager kind of beer. I don't think I've used Amber Malt... is it like Brown Malt at all? The 2112 is also versatile because you could make a lot of various beers with it both in the ale & lager category and the beers come out clear because the yeast is such a high-floccer. Cheers!

[DaBearSox]

I like this style and I like the way this recipe looks. The Northern Brewer and the 2112 work well together and they're clearly the foundation of an Anchor Steam/West Coast Lager kind of beer. I don't think I've used Amber Malt... is it like Brown Malt at all? The 2112 is also versatile because you could make a lot of various beers with it both in the ale & lager category and the beers come out clear because the yeast is such a high-floccer. Cheers!

Great to know about the 2112...will be my first lager yeast usage (well lager yeast according to the label anyway)...I'll make sure to make a bigger starter than normal and ferment around 60. Amber and Brown malts are a little different. I believe they are kilned at the same temp but Brown malt stays in a little bit longer. Supposedly Pliny uses just 2-row and amber malt...I made an IPA with just those 2 and it turned out very nice... I may bump up the amber malt to a half pound when I finally get around to this...I have 2 in primary and 1 in 2ndary so it will be a few weeks.

[Big Nake]

I used some Brown Malt (8 oz?) in a Northern English Brown ale and did not care for the profile of the malt. It was REALLY coffee-like and my entire brewing area smelled like a damned coffee-house. The beer was good, but would've been better w/o the brown malt. That means I should try the amber malt to see what it's like. On the 2112, I had some up & running for a nice West Coast Lager and ended up using it for a Blonde and a Red Lager, both of which came out very nicely and clear as a bell. I think I used the 2112 in the mid-to-high 50s and it was smooth. A little warmer will produce more esters, but the yeast is really pretty clean overall. Cheers.

[Howie]

I used some Brown Malt (8 oz?) in a Northern English Brown ale and did not care for the profile of the malt. It was REALLY coffee-like and my entire brewing area smelled like a damned coffee-house. The beer was good, but would've been better w/o the brown malt. That means I should try the amber malt to see what it's like. On the 2112, I had some up & running for a nice West Coast Lager and ended up using it for a Blonde and a Red Lager, both of which came out very nicely and clear as a bell. I think I used the 2112 in the mid-to-high 50s and it was smooth. A little warmer will produce more esters, but the yeast is really pretty clean overall. Cheers.

I used the 2112 in a blonde ale once and it was excellent. I think I made a 3L starter per the pitching rate calculator. I mashed low, used a servo capsule, and fermented around 59. It went nuts. It was the most aggressive fermentation I've ever had. Took a long time to ferment, though. Dropped clear as a bell.

[DaBearSox]

Chamged it up a little bit for the grain bill...8.75 lbs 2-row12 oz Crystal 80L6 oz Special Roast