Ingredients:
8.0 lb Pale Ale Malt
2.0 lb Munich Malt
1.0 lb 2-Row Caramel Malt 60L
0.25 lb Victory® Malt
1.0 oz Centennial (10.0%) - added during boil, boiled 60 min
1.25 oz Centennial (10.0%) - added during boil, boiled 5.0 min
2.0 ea WYeast 1272 American Ale II™
I would drink it! One thing I’ve discovered about amber ales is that they only get better with a low dose of dry hops, so that’s something you can consider. But with or without, go for it.
I’m sure that beer would be tasty, as is. But it’s really more of an APA on the darker side of the SRM range. I would add some chocolate malt, maybe some dark Munich too. You want some darker, maltier flavors in there. At least, that’s how I like my AAAs.
Search for Jamil’s Evil Twin recipe; it’s pretty much a perfect example of an AAA. I’ve got it on tap right now. 8)
I was toying with adding a little chocolate last night but wasn’t sure if it would muck up the flavor profile. Maybe i will do a 10 gallon batch and steep the chocolate on the side and do one with and one without just to see which is better. It will give me a great excuse to brew 10 gallons ;D ;D ;D
I use about 2 oz of chocolate malt in my American Amber and I think it really adds a touch of complexity to the flavour and certainly it adds a nice colour. I wouldn’t make mine without it. But, if you only want the colour, just add it at the end when you start to lauter. You’ll get a nice colour addition without the flavour but like I said, I really like the flavour. Mine is simpler, just 2-row, C-45 and chocolate. I’ve also subbed out half the chocolate and added C120 in its place and it was nice, more raisin/prune characteristics which I liked but may not be “to style”.
I use about 2 oz of chocolate malt in my American Amber and I think it really adds a touch of complexity to the flavour and certainly it adds a nice colour. I wouldn’t make mine without it. But, if you only want the colour, just add it at the end when you start to lauter. You’ll get a nice colour addition without the flavour but like I said, I really like the flavour. Mine is simpler, just 2-row, C-45 and chocolate. I’ve also subbed out half the chocolate and added C120 in its place and it was nice, more raisin/prune characteristics which I liked but may not be “to style”.
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i don’t really have experience making recipe but your idea of adding chocolate malt make up for me to make my first amber ale with this adding…!!
I like the idea of adding a pinch (1-2oz) of chocolate for some reddish amber color.
I like to aerate the wort prior to pitching to give the yeast plenty of oxygen before they begin their party. I also recommend chilling the beer down to 64F prior to pitching and allowing the beer to rise up to 68F for the duration of the ferment.
I wouldn’t go beyond 2 if I wanted it to be an amber. I’ve done 100 grams (about 3 oz) and I’d say it was bordering on brown. SRM was probably something around 18-20 but that is basing it on comparisons to the little colour tabs in the front of Palmer’s “How to Brew” so not that exact. Even 1 oz would be enough to give you a distinct colour.
Total Water Qts: 24.01 - After Additional Infusions
Total Water Gal: 6.00 - After Additional Infusions
Total Mash Volume Gal: 7.14 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
I took the advice of Denny with the Carared for a red ale about a year ago and my wife and I liked it quite a bit. It didn’t last long once I invited some friends over.
I use about 2 oz of chocolate malt in my American Amber and I think it really adds a touch of complexity to the flavour and certainly it adds a nice colour. I wouldn’t make mine without it. But, if you only want the colour, just add it at the end when you start to lauter. You’ll get a nice colour addition without the flavour but like I said, I really like the flavour. Mine is simpler, just 2-row, C-45 and chocolate. I’ve also subbed out half the chocolate and added C120 in its place and it was nice, more raisin/prune characteristics which I liked but may not be “to style”.
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I’m certainly looking for the depth so i think adding it would be a nice benefit. I like the idea of C120, but like you mentioned it may not be to style. I think that would be great in a beer that is more of a sipper. I love the raisin/prune flavors, but they weigh heavy on my pallet.
Thanks very much Denny. That recipe looks great, I’ll definitely give it a whirl. I’m not overly familiar with Carared, can you give me an idea of what type of flavors it adds? More malty?
OK, so i went to get my grain today and picked up 2lbs of Carared for shits-and-who-ha’s; Here is my feedback on just the grain, can’t speak for it in beer. If your a cook you will be able to relate. In a mirepoix (celery, onion and carrot) its the carrot. It totally reminded me of carrot and the sweetness and mouth-feel that carrot lends to a mirepoix. So if i were to guess what it would do in beer outside of the color addition, it would add some richness (think umami), a touch of sweetness and enhancing the overall malt profile.
That’s a darn good description! It looks a bit darker than 20 crystal, and definitely lends some sweetness to the beer. For whatever reason, it seems to be more fermentable than crystal. I use 2 lb. in my amber recipe and it finishes lower than you’d expect for an equivalent amount of crystal.
