Temperature for amber ale

Stray59 · Post by **Stray59** » Monday May 02, 2005 11:50 am

Hey Lads,

Just about to brew a James squire amber ale.

Whats the best tempreture to brew this at.

Cheers
Stray

Hillbilly · Post by **Hillbilly** » Monday May 02, 2005 12:19 pm

18 to 22 for any ale.

Jay · Post by **Jay** » Monday May 02, 2005 1:59 pm

what's your recipe?

Cheers,
Jay.

Stray59 · Post by **Stray59** » Monday May 02, 2005 5:03 pm

Muntons Blonde 1.5kg
Black Rock Ambre malt 1.1 ltrs
Safale yeast
5g golden cluster hop pellets

Hopefully will be nice

Jay · Post by **Jay** » Monday May 02, 2005 5:42 pm

I put this down in my attempt...got the recipe from my HBS

Morgans Royal Oak Amber kit
Black Rock liquid Amber tin
50g English Crystal (steeped in boiling water 10 min)
15g Willamette Hops (steeped in boiling water 10 min)
Safale

It was very nice and alot like the real thing but a bit too dark and alot hoppier.

Was thinking of replacing the Morgans kit with the Muntons blonde as I have the same recipe. Was gunna reduce hops to 5g.

Cheers,
Jay.

Evo · Post by **Evo** » Monday May 02, 2005 9:14 pm

Yeah, sounds nice. I'm partial to the Amber Ale. Might give your recipe a bash myself.

I'm assuming the Black Rock Amber kit is a kilo of LME, yeah ? And the English Crystal is grain ? Can you really taste 50g of grain in a beer ?

If you're using a kg of LME, 15g of steeped hops shouldn't be too much.

Jay · Post by **Jay** » Tuesday May 03, 2005 9:49 am

The Black rock tin was liquid amber unhopped - 1.5kg I think.

The english crystal is grain and is sweeter and darker than the normal crystal I buy (not sure what lovibond). I didn't try the brew without the grain but the guy at the HBS swears by it (may actually try more grain next time).

I'm not a fan of a real hoppy flavour (and I think the willamette flavour is quite strong) so I guess it's just personal preference

.

I'm doing it again this weekend.

Cheers,
Jay.

Evo · Post by **Evo** » Tuesday May 03, 2005 11:02 am

Sounds bloody good Jay. Might do the same this weekend. Gives me an excuse to buy a sixy of Coopers Pale Ale (not that I need an excuse) to get some yeast happening. I'll hunt some English crystal down too.

Was going to hop with some cascade to get the whole Little Creatures thang happening.

Nice.

Jay · Post by **Jay** » Tuesday May 03, 2005 12:39 pm

Did a google search and found that English Crystal Malt is the same as Caramel Malt if this helps. Site also mentioned that this grain adds a toffee flavour to beers.

Cheers,
Jay.

Stray59 · Post by **Stray59** » Tuesday May 03, 2005 5:29 pm

With the cluster hops, when do i strain them in to the fermenter.

Cheers
Stray

Jay · Post by **Jay** » Wednesday May 04, 2005 11:29 am

If you are adding all the ingredients together in the fermenter, I'd steep the grains/hops in a small amount of boilED water (1L) and add this straight to the wort...sometimes I boil the wort with all the ingredients before adding and sometimes I just add all the ingredients straight to the fermenter. I, personally, don't think it matters but others may have a different take.

Cheers,
Jay.

Post by **Oliver** » Thursday May 05, 2005 1:43 pm

Stray,

I bought the ingredients for that recipe, but ended up adding 10g of the hops and also added 60g each of chocolate malt and crystal malt as I figured it needed to be a bit chocolatey and caramely.

It didn't really taste like a Squire Amber Ale, but was pretty damn nice.

Let me know how yours turns out.

Oliver