James Squire Amber ale

[spatch]

...and if you couldn't be bothered using grains in your first couple of brews, just add 250 to 500g of Dark malt extract and that should turn the pale ale into a more amberish ale.

Cheers,
TL

Righto TL......... now by grains are you refering to what Kevnlis suggested or something else.
Like a kid in prep with the alphabet, some of this goes over my head ATM

Thanks again,

[Kevnlis]

Spatch, you can use dark malt extract, or amber malt extract either liquid or dry. Both will add colour and a bit of flavour to the brew and make it a more authentic amber ale. Though really what you have made will be quite nice and I would not worry too much about it.

[spatch]

Cool Kevnlis, just trying to learn.
I did use a 1.1kg Black Rock Amber LME, is that not what you're suggesting to use?

[Kevnlis]

Well if you had said "Amber" from the get go there would have been nothing to talk about!

[spatch]

Well if you had said "Amber" from the get go there would have been nothing to talk about!

Just amended initial post............. so it sounds OK then.
Damn newbie's

[Kevnlis]

Damn newbie's

Your alright, I have made bigger mistakes than that on this forum! Probably just recently too..

[Trough Lolly]

Welcome to the club....we've got jackets!

[earle]

That sounds like it will be a lot closer to the mark Spatch. JSAA uses Willamette hops which are english rather than cluster which is more american. If you can't get Willamette (I get mine from Ross at craftbrewer), Fuggles is a substitute (Morgans do have fuggles in their range). Apparently Cluster is the aroma hop used in XXXX.

[Trough Lolly]

That sounds like it will be a lot closer to the mark Spatch. JSAA uses Willamette hops which are english rather than cluster which is more american. If you can't get Willamette (I get mine from Ross at craftbrewer), Fuggles is a substitute (Morgans do have fuggles in their range). Apparently Cluster is the aroma hop used in XXXX.

I'll happily stand corrected, but I believe Willamette is a US bred aromatic hop that was originally derived from a UK Fuggle seedling. The US bred Willamette hop was originally registered by Messrs Haunold, Likens, Nickerson and Hampton, in Crop Science, Vol 16, Sep/Oct 1976, and cultivated as a triploid aroma hop in the US. Willamette is a close relative of another US hop, Colombia.

Cheers,
TL

[earle]

How embarrassing! I knew Willamette was from the US, I think because you always read how fuggles can be substituted for it I think of it as a more english style hop as it is less citrusy than some other well known american hops such as cascade and amarillo.

Anyway, I still stand by my suggestion of using willamette or fuggles for a JSAA rather than cluster.

You've got to be on the ball around here.

[PaulSteele]

i tried making an amber ale with the black rock "amber" malts, and the colour came out absolutely terrible, not close to how an amber ale should look.

recently i made an amber ale with the black rock "light" malts plus some crystal and a tiny bit of roasted barley(just for colour), turned out just right.

[rwh]

Hmm... I thought an Amber ale was all about being malt-caramel driven. For me, the only real way to get that is probably through the use of some crystal plus Amber base malt. But that necessitates an all-grain or partial mash. Or the use of amber malt extract, but probably not for the entire malt bill... Paul, have you tried the Morgans Royal Oak Amber Ale kit? (drool)

[PaulSteele]

no, i haven't used that, Black rock is the only liquid malt (unhopped) that my (rather small-ish) LHBS stocks.

i definately found that partial mashing was the way to go in this case, there was no other way to get those nice malty and biscuity flavours in the beer, and get it to the corect colour.

something about using specialty grains gives it that glow you can't get with just extract.

[Trough Lolly]

Hmm... I thought an Amber ale was all about being malt-caramel driven. For me, the only real way to get that is probably through the use of some crystal plus Amber base malt. But that necessitates an all-grain or partial mash. Or the use of amber malt extract, but probably not for the entire malt bill... Paul, have you tried the Morgans Royal Oak Amber Ale kit? (drool)

Totally agree - that Morgans Royal Oak amber kit makes an excellent starting point for a Kilkenny, too!

Earle - no probs; the origin of the hops is a mere technicality! I agree that Willamette is good for an amber ale.

Cheers,
TL

[Trough Lolly]

...i definately found that partial mashing was the way to go in this case, there was no other way to get those nice malty and biscuity flavours in the beer, and get it to the corect colour.

something about using specialty grains gives it that glow you can't get with just extract.

Agreed - and this is not a slap at extract brewers, but...it's kinda like the difference between instant coffee and freshly ground beans...

Cheers,
TL

[earle]

Hmm... I thought an Amber ale was all about being malt-caramel driven. For me, the only real way to get that is probably through the use of some crystal plus Amber base malt. But that necessitates an all-grain or partial mash. Or the use of amber malt extract, but probably not for the entire malt bill... Paul, have you tried the Morgans Royal Oak Amber Ale kit? (drool)

I agree, for something simlple I would suggest

Morgans Royal Oak Amber Ale
Morgans MB Caramalt (I find amber malt a bit over the top with the amber ale kit)
(I tried this combo because Morgans suggested the caramalt as a partner to the Amber Ale kit. I was drinking it and realized it was something like JSAA.)

maybe add some spec malts as well or ditch the caramalt tin and up the spec malts

[Trough Lolly]

Back in 2002, a mate sent me an excellent Kilkenny recipe using the Royal Oak amber ale kit. It was one of the best kit beers I ever made...

KILKENNY (for 22.5 litres)
Ingredients:
MORGAN'S ROYAL OAK AMBER ALE
ANY LIGHT POWDERED MALT 1kg
BREWISER FINISHING HOPS - TETTNANGER
BREWISER FINISHING HOPS - GOLDINGS
LAGER BOOSTER 100g (you can pick these up at home brew stores)

Method:
Mix powdered malt in about 2 litres of warm water, and bring to a gentle simmer, once the simmer is established put in the Tettnanger hops and continue the simmer for about 10 minutes. Remove from heat and add the bag of Goldings hops and give a quick stir, enough to wet them. Tip the contents of the saucepan into your fermenter (dont worry if either or both the hop bags break, they will do no harm). Add lager booster and Morgans Amber Ale, and top up with water to give a temperature of around 26C and pitch your yeast. Maintain the fermentation at about 26C. Final SG will be around 1010.

From memory, I think the lager booster in question was corn syrup to add body and I'd keep the ferment down to around the 20C mark if possible.

Cheers,
TL

[rohanbutler]

I have concocted this recipe as an attempt at an irish red ale, I was thinking I would just through the pale malt tin at the start of the boil (12L) in order to "burn off" the POR. Is this going to work? is it going to get that red colour?

0.60 kg Light Dry Extract
1.70 kg Pale Liquid Extract (hopped either coopers sparkling or coopers pale)
1.00 kg Pale Malt, Maris Otter
0.05 kg Roasted Barley
25.00 gm Goldings, East Kent (4.8%) (60 minutes)
0.15 kg Brown Sugar, Dark
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale

Rohan

[spatch]

Resurecting this one from the bottom of the page.

Tried a couple the other week and they were as sweet as sweet.
I guess they're only 3 weeks in the bottle so could the sweetness dissipate with time?
Would the swwetness be because the hops didn't offset all the malts?
Would the Fuggles etc made it less sweet?

There are so many lttle extras to learn about. Like what hops does what etc.
Is there a guide I could use to get a better understanding of which one do what?

So many questions, I think my heads about to explode???

[rwh]

http://www.howtobrew.com/section4/index.html