10.75 lb Maris Otter malt
1 lb Munich malt
1 lb Caramel 80°L malt
0.5 lb Carapils malt
The all grain version uses an entire pound of crystal 80, does that seem like a lot to others also? Especially when you’re including carapils.
Not necessarily a lot. It all depends on balance with the other ingredients.
For 5 gallons
7 lb Amber dry malt extract
1 lb Munich malt
0.6 lb Caramel 80°L malt
0.5 lb Carapils malt
1 oz Centennial hops, 9.3% a.a (60 min)
0.5 tsp Irish Moss (10 min)
1 tsp Yeast Nutrient (10 min)
1 oz Cascade hops, 6.5% a.a. (5 min)
1 oz Cascade hops, 6.5% a.a. (dry Hop)
(2) Safale S-04 yeast
Here’s the full extract, it just doesn’t seem like enough hops to offset all that crystal.
I’d say not - many amber recipes have 10%-ish, give or take, of crystal. Depends on what you like of course but malty with a fair amount sweetness and enough hops to give a balanced impression are hallmarks of the style - not cloying but definitely they CAN lean towards crystal sweet, though lots of folks like them drier and even sometimes add a just touch of dark malt to get there.
2 posts today about amber ales. Lets hope this starts their renaissance!!
+1. I like Ambers
What does Carapils bring to the two recipes above? Extra body without flavor?
I never use carapils or carafoam. Should I be for beers like this one?
According to Briess:
Carapils adds body, mouthfeel and improves head retention by adding dextrines, proteins, non-starch polysaccharides, and other body-building compounds into your wort.
I’ve used at up to 5%, body and mouthfeel yes, but didn’t get too much head retention. YMMV, that’s me with my process.
Never used Carafoam myself, but it supposed to be similar except to add a tiny bit of sweetness. IDK.
Am currently trying a few batches using Chit Malt instead to enhance the foam retention. First up in an Irish Red. Not sure why, but Chit Malt is only available from Best or Castle Malting. If there are advantages, then why have other maltsters not created an equivalent. Or have they? Anyway, the only way to know is to make a few batches and judge for myself.
True, I don’t find many amber offerings at brewpubs - to me it’s a throwback to my earlier days when craft beer was just becoming a thing and it seemed every brewery in Colorado seemed to have an amber as a standard offering, along with something yellow and light (usually a blonde), a stout, and an American pale. IPAs were not so common then. We’re talking 1980’s. I kegged an amber yesterday, first I’ve done in a while. Was inspired when I got to thinking how much I enjoy an amber that is a standard at a local spot - it’s my go-to beer there. I wish more places had a simple and tasty amber on tap regularly.
Looking to start brewing Mad Jack’s Amber Ale this weekend but was wondering whether it’s really necessary for (2) Safale S-04 yeast, seems like an over kill and make the batch with yeasty overtones… Could one packet and a yeast starter be sufficient.
In my experience, if the OG is under 1.070 one is fine.
I’d go so far as to say that Crystal malt flavor is a distinguishing characteristic of Amber ales. And I think that many homebrewers are unnecessarily afraid of using too much Crystal malt. A well-attenuated, appropriately-hopped beer can handle a fair amount of crystal malt without ending up cloying.
AMEN!