Divey Posted February 23, 2010 Share Posted February 23, 2010 I would like some assistance in making a JS Amber Ale Clone. I am basically a 100% all grain brewer these days but a friend of a Son has asked if I could assist him making a 50 litre brew using kits and cans of malt extract to make a JS Amber Ale Clone. This is something I did probably close to thirty years ago but I'm now asking for assistance I have a huge range of hops in cones, pellets & plugs. Admin - from other post that has been deleted: Can anybody help me with a 50 litre brew utilising 2 Coopers kits, 2 Cans of Malt extract and a brew enhancer? Regards, Divey. Link to comment Share on other sites More sharing options...
PB2 Posted February 23, 2010 Share Posted February 23, 2010 Welcome to the Brewers Guild! Fairly sure I've tasted it before but I reckon it's been years?? The last JS I bought was "Hop Thief". Will do some homework on this and get back to you. Link to comment Share on other sites More sharing options...
Dutchbrew76 Posted February 23, 2010 Share Posted February 23, 2010 hi all would love to know this recipe too, Link to comment Share on other sites More sharing options...
PB2 Posted February 23, 2010 Share Posted February 23, 2010 From their website - Ingredients: a blend of pale and crystal malts, 3 distinct hops and an ale yeast. Tasting notes: deep copper with a creamy head and a long, slightly nutty finish, 5%abv. Interersting that there is no mention of hop character in the tasting notes when "3 distinct hops" are listed in the ingredients?? Link to comment Share on other sites More sharing options...
Divey Posted February 24, 2010 Author Share Posted February 24, 2010 Yeah, that's a little strange. You would have thought they would have mentioned something like a "complex blend of English Hops" or anything similar considering what you have pointed out in their blurb. Do you have any idea where I should begin with this challenge? Link to comment Share on other sites More sharing options...
PB2 Posted February 26, 2010 Share Posted February 26, 2010 Tasted and tested. It presents amber with subtle red hues and a beige head. A hint of hop aroma - perhaps slightly herbal and citrus?? Medium body with raisin and dark brown sugar flavours (not sweet, though), insufficient bitterness to clean up the palate. Colour - 39EBC, SG - 1010, Bitterness \u2013 18IBU, Alc - 5 % abv The Australian Pale Ale beer kit in 23 litres will yield the appropriate bitterness. Add a can of Thomas Coopers amber malt and 250g of dark brown sugar. Perhaps go for dry hopping with a blend of Fuggles and Cascade - only 5g of each. The yeast with the kit will cope nicely wit this recipe \u2013 ferment at 18C \u2013 21C. Double-up ingredients for a 46 litre brew. Comment - I think this recipe will give something fairly close to JS Amber Ale but the this beer could easily accommodate 3 times the amount of hop addition (15g of both hops or more if you like), 1/3 in the boil for 15mins and the other 2/3 dry hopped. Link to comment Share on other sites More sharing options...
Dutchbrew76 Posted February 28, 2010 Share Posted February 28, 2010 thanks pb will try this one soon Link to comment Share on other sites More sharing options...
AussieJosh Posted February 28, 2010 Share Posted February 28, 2010 Intresting Paul. I suspect you have done there most popular beer (Golden Ale) else were? Link to comment Share on other sites More sharing options...
Muddy Waters Posted February 28, 2010 Share Posted February 28, 2010 You really do live up to your sig Josh ;) I would've thought that Amber Ale would have been their most popular. Not that I've ever conducted a poll though. Link to comment Share on other sites More sharing options...
PB2 Posted February 28, 2010 Share Posted February 28, 2010 Once again, another beer I haven't tasted for quite a while... As I recall, JS Golden Ale is the amarillo hopped brew, bright and around about the same alcohol as our Pale Ale (4.5%). Underwhelmed is a term that comes to mind but it was a while ago. More homework whinge, whinge... Link to comment Share on other sites More sharing options...
Muddy Waters Posted March 1, 2010 Share Posted March 1, 2010 I quite enjoyed Dr Smurto's Golden Ale: 1 tin Thomas Coopers Sparkling Ale 1.5kg Coopers pale liquid malt extract 15g Amarillo @ 15mins 15g Amarillo @ 5 mins 15g Amarillo dry hopped in secondary Kit yeast 8L of water, add the liquid malt bring to the boil. Add hops as above (time is given as minutes from the end of the boil). 1 week primary ferment at 18degC, rack, dry hop and leave for another week. Bulk primed with 170g dextrose. Leave a month and then enjoy. Mine have been in the bottle for 4 months now and just keep getting better. The amarillo is probably a bit more in your face than the the real JSGA but I reckon it is a winner. Link to comment Share on other sites More sharing options...
AussieJosh Posted March 1, 2010 Share Posted March 1, 2010 LOL Muddy did i spell somthing wroung? Paul, Underwhelmed....your a hard man to please! I think JS GA is a cracker of a comercial beer. MMmMmMmMmmmm I LOVE Amarillo!!! When i was at the SA beer fest last year i was chatting to a guy on the JS stand Michael Jackson. (not the singer/dancer and not the book writer) He was the most in the know about beer, its history and its ingridents out of all the beer reps there. He was the one that told me GA is JS most sold beer. I think the GA taste a little like there Summer Ale. Link to comment Share on other sites More sharing options...
Divey Posted March 1, 2010 Author Share Posted March 1, 2010 Tasted and tested. It presents amber with subtle red hues and a beige head. A hint of hop aroma - perhaps slightly herbal and citrus?? Medium body with raisin and dark brown sugar flavours (not sweet, though), insufficient bitterness to clean up the palate. Colour - 39EBC, SG - 1010, Bitterness \u2013 18IBU, Alc - 5 % abv The Australian Pale Ale beer kit in 23 litres will yield the appropriate bitterness. Add a can of Thomas Coopers amber malt and 250g of dark brown sugar. Perhaps go for dry hopping with a blend of Fuggles and Cascade - only 5g of each. The yeast with the kit will cope nicely wit this recipe \u2013 ferment at 18C \u2013 21C. Double-up ingredients for a 46 litre brew. Comment - I think this recipe will give something fairly close to JS Amber Ale but the this beer could easily accommodate 3 times the amount of hop addition (15g of both hops or more if you like), 1/3 in the boil for 15mins and the other 2/3 dry hopped. Thanks for that Paul, I'll give it a whirl in the near future. When you dry hop, do you use pellets or plugs? Link to comment Share on other sites More sharing options...
PB2 Posted March 1, 2010 Share Posted March 1, 2010 I drop hop with whatever I can get my hands on; pellets, plugs or loose flowers - the 5g amounts, in this recipe, are intended to be in pellet form. Link to comment Share on other sites More sharing options...
AndrewC5 Posted April 24, 2010 Share Posted April 24, 2010 1/3 in the boil for 15mins and the other 2/3 dry hopped. Is the 2/3 added straight away, or delayed? Link to comment Share on other sites More sharing options...
PB2 Posted April 25, 2010 Share Posted April 25, 2010 Dry Hop at the start of fermentation. Link to comment Share on other sites More sharing options...
AndrewC5 Posted April 30, 2010 Share Posted April 30, 2010 Just dropped this one, Hope its good! Link to comment Share on other sites More sharing options...
Luthien Posted May 1, 2010 Share Posted May 1, 2010 It will be :) Link to comment Share on other sites More sharing options...
AndrewC5 Posted May 7, 2010 Share Posted May 7, 2010 Just bottles this and its Solid with sediment. Put it up to the light and could not see anything through it. I hope it settles and is still good. I think its maybe because i forgot to strain it when pouring into fermentor. Link to comment Share on other sites More sharing options...
AndrewC5 Posted June 1, 2010 Share Posted June 1, 2010 Tasting it now, its fairly sweet. Has anyone else tried it? Link to comment Share on other sites More sharing options...
AndrewC5 Posted June 5, 2010 Share Posted June 5, 2010 I have a feeling its the Dark Brown Sugar making it too sweet, I was thinking of trying this: 1.7kg Coopers Pale Ale 1.5kg Thomas Coopers Amber Malt Extract 250g Dextrose 10g Fuggles 10g Cluster also possibly 10g Cascade. Link to comment Share on other sites More sharing options...
PB2 Posted June 5, 2010 Share Posted June 5, 2010 Sugar ferments out completely with no residual sweetness. If you think it's too sweet and it had fermented completely, point the finger at the Amber Malt. Link to comment Share on other sites More sharing options...
AndrewC5 Posted June 5, 2010 Share Posted June 5, 2010 oh ok, i thought the molasses didn't ferment. How can i reduce the sweetness? Boiling the malt perhaps? Link to comment Share on other sites More sharing options...
Muddy Waters Posted June 5, 2010 Share Posted June 5, 2010 I'm planning on putting one of these on this week as suggested by Paul and upping the hops to 15g of each [love] Link to comment Share on other sites More sharing options...
PB2 Posted June 6, 2010 Share Posted June 6, 2010 Using the same qty of malt exract will yield a similar amount of residual sweetness, assuming the FG is about the same. Boiling the malt will do nothing toward reducing sweetness. I'm interested to know what led you to think this might be the case?? Reduce the perceived sweetness by reducing the amount of malt extract in the recipe or increasing the amount of bittering hop to balance the sweetness. Link to comment Share on other sites More sharing options...
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