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Just did a side by side drink of a recent brew with a bottle of JS Amber Ale. Not exactly the same, but pretty damn close we reckon (was never intended to be the same, just realised it was close on recent tasting). Ours was darker in colour and stronger in flavour with more hop influence in the aftertaste. Original was slighty sweeter and maltier. Never set out to really make clones but am pretty happy with this as the JSAA is just about my favourite commercial brew.

Thought I'd put it up here, since it seems to be a clone that comes up around here often.

1 tin Morgan's Royal Oak Amber Ale
500g Light dry Malt
450g Dextrose
250g Maltodextrin
Williamette hops (teabag - 12g)
100g Crystal grains
Kit Yeast.
(23litres)

Grains steeped for 30 minutes and hops for 10minutes. Hop bag also boiled for 15minutes.

I drank one of the last of my No.53 Toby's Amber Ales last night with the Wife's Cousin. It's been in the bottle for eight months. Absolutely superb. Wife's Cousin actually said it was better than the real thing. I think he may be right. It's certainly better than when it was young; a lot more mellow and rounded.

Check out this thread http://www.homebrewandbeer.com/forum/vi ... .php?t=344 for more information and http://www.homebrewandbeer.com/ourhomebrews.html for the recipe for my No.53.

Cheers,

Oliver

Hi,

I am new to the art of brewing and in my first batch tried to emulate the JSAA. On the advice of my HBS I used the following recipe:

1 tin Morgan's Royal Oak Amber Ale
1kg Amber Malt
Hops (teabag - 12g)
Kit Yeast.
(23litres)

Unfortunately I started my brew on Wednesday which was 35 degrees in Sydney and Thursday was hot as well. It started at about 29 degrees and was at 28 degrees until today (Friday) when it dropped to 24. The brew was bubbling at a fast rate until last night and now, 36 hours after starting, the airlock has totally stopped. The beer looks clear and smells good.

So, my questions:
- Is 36 hours a bit fast, i.e. is it fully fermented, or is this just because of the high temperature?
- The hydro reading is 1.016 (OG was 1.038), so I would guess it hasn't finished, but not sure what the FG should be for this mix.
- What is the recommended best temperature for brewing this mix?
- I read a few other JSAA replication recipes and it seems like I may have been short on malt?

Thanks,
Tim.

Wightie,

Given the temps in Sydney I would not be surprised if your brew has brewed out, however, your FG of 1016 seems a little high (I would expect 1010 ish) is this number compensated for temperature I can't recall if warm over or under reads. Give the fermenter a gentle swirl to get the yeast back into suspension and then leave it till next weekend (19-20 Nov) to bottle if the FG still hasn't moved or if has dropped but stabilised.


MOST IMPORTANTLY do not fear, you will still have produced a quite drinkable drop.

Cheers,
Greg

Hi Greg,

Thanks for your reply. Yep - I had thought about the fact that the reading may have been out due to temperature. I took the reading at about 20 degrees, which I think is the standard, so 1016 must be pretty close.

I'll give the tub a swirl as you suggest and see what happens. You reckon leaving it for that long (another week) would be OK? A lot of other posts I read here suggest that it should be bottled pretty soon after it stabilises otherwise it could go off. On the other hand I guess it also pays to make sure the fermentation is complete.

Thanks again,
Tim.

Week and half is not too long in the fermenter. I have found that it is better to bottle a little late (don't go silly though) than to bottle too early. The layer of CO2 in the fermenter and being sealed should stop any bugs getting through.

Cheers,
Greg.

hi am keen to put down a similar clone,what whitelabs yeast would produce the best effect? thanks