3 replies to this topic

[BarefootBrews]

I do not have a specific beer in mind that I am trying to clone, just hoping to brew an American amber that has a clean malt flavor up front on the palate with some late hop presence. Am I going to be too heavy on the malts with my posted recipe? Some of the changes I'm thinking about making are...- American 2-row instead of English- 1/2 lb of CaraVienne instead of 3/4 lb CaraVienne- Add 1/2 lb Wheat for head retention- Reduce the Special-B and Chocolate to 1/8 lb each- Add a hop addition of Amarillo, Centenntial, Cascade at 20 minBJCP Style and Style Guidelines-------------------------------10-B American Ale, American Amber AleMin OG: 1.045 Max OG: 1.060Min IBU: 25 Max IBU: 48Min Clr: 10 Max Clr: 17 Color in SRM, LovibondRecipe Specifics----------------Batch Size (Gal): 5.50 Wort Size (Gal): 5.50Total Grain (Lbs): 11.25Anticipated OG: 1.053 Plato: 13.12Anticipated SRM: 16.3Anticipated IBU: 35.4Brewhouse Efficiency: 70 %Wort Boil Time: 90 MinutesFormulas Used-------------Color Formula Used: MoreyHop IBU Formula Used: RagerGrain/Extract/Sugar % Amount Name Origin Potential SRM----------------------------------------------------------------------------- 75.6 8.50 lbs. Pale Malt(2-row) Great Britain 1.038 3 8.9 1.00 lbs. Munich Malt Germany 1.037 8 6.7 0.75 lbs. CaraVienne Malt Belgium 1.034 22 4.4 0.50 lbs. Victory Malt America 1.034 25 2.2 0.25 lbs. Special B Malt Belgian 1.030 120 2.2 0.25 lbs. Chocolate Malt America 1.029 350Potential represented as SG per pound per gallon.Hops Amount Name Form Alpha IBU Boil Time----------------------------------------------------------------------------- 0.50 oz. Magnum Whole 14.20 28.5 60 min. 0.50 oz. Amarillo Gold Whole 9.30 3.7 10 min. 0.25 oz. Centennial Whole 9.00 1.8 10 min. 0.25 oz. Cascade Whole 7.20 1.4 10 min. 0.50 oz. Amarillo Gold Whole 9.30 0.0 0 min. 0.25 oz. Centennial Whole 9.00 0.0 0 min. 0.25 oz. Cascade Whole 7.20 0.0 0 min.Yeast-----White Labs WLP001 California Ale

[ncbeerbrewer]

I will share this recipe with you as a suggestion. I brewed an Amber last year as I show below and it turned out great. Malty backbone and lots of hop flavor in the end too. I think you can brew this beer with 2 Row or even American Pilsner malt. I would go Pils if given the choice but 2 Row works good too. I think your suggested hopping looks good but if you want more add another .5oz to each late time addition 10 mins 0 mins. I would leave the malts as you posted and not worry about reducing them as you suggested. I say leave it and let it add to the maltbackbone just hop a bit more in the end. I have not brewed with WLP001 but if its a clean yeast like 1056 then I say give it a go. I did mine with 1272 for this recipe. Good Luck. Hope this helpsAll Grain Date: 9/7/2008 Batch Size: 5.50 galBoil Size: 7.39 gal Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00 Ingredients Amount Item Type % or IBU 10.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 71.43 % 1.25 lb Munich 10L (Briess) (10.0 SRM) Grain 8.93 % 0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.36 % 0.75 lb Melanoiden Malt (20.0 SRM) Grain 5.36 % 0.75 lb Victory Malt (25.0 SRM) Grain 5.36 % 0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.57 % 1.00 oz Millenium [15.00 %] (60 min) Hops 42.6 IBU 1.00 oz Centennial [8.00 %] (10 min) Hops 8.2 IBU 1.00 oz Cascade [8.00 %] (10 min) Hops 8.2 IBU 1.00 oz Centennial [8.00 %] (0 min) Hops - 1.00 oz Cascade [8.00 %] (0 min) Hops - 1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale Beer Profile Est Original Gravity: 1.069 SG Measured Original Gravity: 1.062 SG Est Final Gravity: 1.017 SG Measured Final Gravity: 1.016 SG Estimated Alcohol by Vol: 6.80 % Actual Alcohol by Vol: 6.00 % Bitterness: 59.1 IBU Calories: 279 cal/pint Est Color: 13.8 SRM Color: Color Mash Profile Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 14.00 lb Sparge Water: 5.20 gal Grain Temperature: 72.0 F Sparge Temperature: 168.0 F TunTemperature: 72.0 F Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

[Yeasty Boy]

What you've got looks fine. I think I would cut the chocolate in half, but I've had tasty ambers with up to 15% crystal malts, so don't sweat the caravienne. Mine usually has about a pound of 30L and half a pound of 80L, a touch of American roasted barley. I like to use Marris Otter for my base, but the style would prefer US 2-row with maybe a bit of Munich. I might bump the second two hop additions by 50%, but I bet what you have there will taste great.

[Malzig]

Those look like good changes to me because those are the changes I would make.