LucasM Posted June 6, 2010 Share Posted June 6, 2010 I have made Amber Ale clones quite a few times. I am pretty sure it needs some roasted grain. The JS Amber Ale off tap has a very slight toasty roasted grain taste in it, I think. My friends think the ones I have made with a bit of grain taste more like the commercial Amber Ale. Cheers Lucas Link to comment Share on other sites More sharing options...
AndrewC5 Posted June 6, 2010 Share Posted June 6, 2010 Boiling the malt will do nothing toward reducing sweetness. I'm interested to know what led you to think this might be the case?? Just guessed as i figured boiling hops does the same thing. I think ill add more bittering hops next time. Longer boiling time? Link to comment Share on other sites More sharing options...
PB2 Posted June 6, 2010 Share Posted June 6, 2010 boiling hops does the same thing Not sure what you mean - boiling hops increases the amount of bitterness... Link to comment Share on other sites More sharing options...
AndrewC5 Posted June 6, 2010 Share Posted June 6, 2010 Don't worry about it Paul, I was simply having an amature stab. Only got 5 brews under my belt over here! I was thinking boiling the malt could increase it's bitterness, but i now realise that i should be boiling the Hops to increase its bitterness for balencing as you mentioned before. Link to comment Share on other sites More sharing options...
Chef Dave Posted June 13, 2010 Share Posted June 13, 2010 I have made Amber Ale clones quite a few times. I am pretty sure it needs some roasted grain. The JS Amber Ale off tap has a very slight toasty roasted grain taste in it, I think. My friends think the ones I have made with a bit of grain taste more like the commercial Amber Ale. Cheers Lucas I agree. I steeped 30g chocolate malt with 300g of crystal in an extract brew I did (recipe not mine, I found it on AHB from user Tony) I also used Willamette hops with it. Recipe is 2 x tins of Coopers Pale malt extract 300g crystal 30g chocolate 40g Willamette @ 40 mins 20g Willamette @ 5 mins Grains steeped in 2 litres for 30-60 mins @ 70 degrees. Bring 1 tin and 12 litres of water to boil. Add grain wort. Do your hop boils. Thats the recipe I did and it's not too bad. You can use the Coopers Pale Ale kit maybe get rid of the first willamette hop boil. If you just do the 20g for 5 mins and dry hop the Fuggles and Cascade as PB2 suggests, I reckon it's going to be a pretty tasty brew. Dave Link to comment Share on other sites More sharing options...
weggl Posted January 9, 2011 Share Posted January 9, 2011 I made an J/Squire Golden Ale clone on 5 Dec tasted it today 9 Jan very nice but it has one drawback being a lack of head, the head is minimal but the taste is very good. Ingredients were. 1 CAN COOPERS PALE ALE 500 Light- DME 500 Light- DME/W 15 GM Amarillo 15 min 15 GM Amarillo 5 min 12 GM-F OUT 12g CASCADE AT FLAME OUT 300 DEX 23 LITERS YEAST COOPERS BOTTLE PALE ALE CULTURE Boiled the W/DME and DME with hops. Then added the Coopers can. Can somebody help with the head? Some like a good head? I got the recipe from some ware of the net. Warren Link to comment Share on other sites More sharing options...
Muddy Waters Posted January 9, 2011 Share Posted January 9, 2011 I can't help you with head Warren [innocent] but I made a pretty good Amber Ale made from PB2's recommendations on another thread. My final recipe was: 1.7kg Coopers Pale Ale 1.5kg Coopers Amber Malt Extract 250g Dark Brown Sugar 15g Cascade (5g @15, 10g dry hopped) 15g Fuggles (5g @15, 10g dry hopped) 6L Boil with 1/3 of the amber malt tin. This turned out a beer that was very similar to JSAA but with a bit more hop character. Very nice - I'll make this again for sure. Link to comment Share on other sites More sharing options...
weggl Posted January 9, 2011 Share Posted January 9, 2011 Muddy was the Amber Ale 23 L? Link to comment Share on other sites More sharing options...
weggl Posted January 9, 2011 Share Posted January 9, 2011 Muddy I am up and running, I have only got 1,237 post to catch you. If you stop now it will only take me 2.3788 years at 10 posts a week! Don't know if I will last that long?[roll] Link to comment Share on other sites More sharing options...
Muddy Waters Posted January 9, 2011 Share Posted January 9, 2011 Sorry Warren 23L litres. Link to comment Share on other sites More sharing options...
weggl Posted January 28, 2011 Share Posted January 28, 2011 Muddy, the JSAA brew you did, why a 6 L boil? Cant you just boil the hops in say 3 L and add the other stuff? Link to comment Share on other sites More sharing options...
weggl Posted February 1, 2011 Share Posted February 1, 2011 Paul, Due to the problem of obtaining Coopers L Amber malt, how would your repice for J/S PaleAle go with 1.2 of LME instead of the liquid malt? Would the different between pale malt and light malt effect the taste or just the colour? Link to comment Share on other sites More sharing options...
weggl Posted February 14, 2011 Share Posted February 14, 2011 Muddy, have you tasted the J-S Amber Ale yet? Link to comment Share on other sites More sharing options...
weggl Posted February 14, 2011 Share Posted February 14, 2011 Sorry Muddy, I missed the part where you said it was very nice. Link to comment Share on other sites More sharing options...
Muddy Waters Posted February 15, 2011 Share Posted February 15, 2011 It was a fair while ago that I made this one Warren but I found a hidden bottle of it and drank it last weekend. It has convinced me to make it again - really good stuff [love] Link to comment Share on other sites More sharing options...
Trusty1 Posted February 15, 2011 Share Posted February 15, 2011 OK! I have 2 cans of APA, so you have convinced me too, Muddy! Thanks. This recipe resource room is really helpful, no? Link to comment Share on other sites More sharing options...
LeonardC2 Posted February 19, 2011 Share Posted February 19, 2011 M8's,I am having some serious dejavue here. This one sounds close to what I'm doing with my "Pale Ale" post. After reading all 3 pages,I may just boil the Kent Golding for 15 mins,adding the Willamette for 5 mins more. Since they are 4.5 & 4.7% alpha acids respectively,they may add just the right amount of bittering. I'm using 3 lbs of plain extra light SDME,with 1 can Cooper's OS lager malt. I want a pale ale with more mouth feel,a bit more color,& def more hop flavor/aroma. Besides,freshops.com said the Kent Golding is what they use in English bitters (with flowery tones),besides ales. And Willamette is,as they say the top US aroma hop,with tones of flowers,fruit,earth,& spice. I thought it would balance out nicely with the Cooper's ale yeast. Ale yeasts are want to produce fruity esters by nature,so...why not use hops that will further refine those flavors to make them more palatable? This sounds really interesting. I can't wait to git-r-done & compare notes. I came up with the recipe,then read this post,& wow! dejavue,man! Link to comment Share on other sites More sharing options...
DylanI Posted October 3, 2012 Share Posted October 3, 2012 Hi guys I'm going to do a brew with a mate, and he requested a JS Amber ale style beer. So I've read through the posts, and I've got a question about the use of dark sugar... Why use it? Is it just for colour? I've got some pale chocolate malt that I'd like to use up. Will that work in the place of dark sugar? A few people have made this one. What do you think about: to 23L 1.70kg Coopers Pale ale 1.50kg Amber LME 0.25kg med crystal 0.20kg pale choc 5L boil 20g EKG for 20 mins 10g Fuggles dry hopped 10g Cascade dry hopped (because I've got to use three hops... right?) By the way, I chose those hops because they're what I've got. The order and amounts can change. Nottingham yeast The ianh spreadsheet says it's pretty much on the money for most of PB2's post on the specs (with a couple of extra IBUs, alc 5%, EBC 39, IBU 22.6). But not sure about the flavours. If anyone's got any thoughts or reports on their attempt, I'd love to hear them. Cheers, -Dylan Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 3, 2012 Share Posted October 3, 2012 I made one with the APA kit a few months ago, but I thought it gave the wrong sort of flavour, it wasn't really like JS Amber. Also the amber malt gave it a sweet flavour I wasn't too keen on. You're on the right track with the crystal and choc malt though. I have another version in the FV that I found on AHB from Tony, it goes (and I've modified it slightly from the original): 3 kg Light LME 580g LDM (for the boil) 300g Dark Crystal 30g Pale Choc 7 litre boil 40g Willamette @ 50 mins 40g Willamette @ 25 mins 20g Willamette @ 15 mins S-04 or Nottingham yeast and 23 litre batch. It works out about 25-27 EBC, and a bit over 30 IBU I think. But you could always reduce the boil time or amounts used if you do decide to make that recipe and want the IBUs a bit lesser, or maybe make both recipes and see which one you like better[biggrin] It tastes a lot closer to it out of the fermenter than the APA based one to me, just with a bit more hop presence than the original. I believe Willamette is the main (maybe only?) hop used in JS Amber, so if you can get a hold of that, use it. If you've got Medium Crystal you could go 300g of that and 50-100g of the Choc for the color and that nutty flavor it has. Link to comment Share on other sites More sharing options...
DylanI Posted October 4, 2012 Share Posted October 4, 2012 Thanks Otto man. That's really helpful. I'll go the all extract approach, and get some willamette and dark crystal. Any thoughts on the dark brown sugar? "sorry Bart dude, this thing's for emergencies only". Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 4, 2012 Share Posted October 4, 2012 "sorry Bart dude, this thing's for emergencies only". [lol] No worries Dylan. I believe the alcohol content of this recipe is a bit higher (about .5% more) but I'm not too worried about it. I didn't use the dark brown sugar in either of the brews I made, I'm not really sure what it's there for, it could be for color because it'd pretty much ferment out I would think. You could put it in if you like, I might try it when I make another - JS Amber is one of my favourite beers so I'll probably be making a fair few batches to try and get close to it[lol] Link to comment Share on other sites More sharing options...
DylanI Posted October 4, 2012 Share Posted October 4, 2012 Hey Otto I spoke to a friend who's used dark brown sugar. He said it gives the "raisin like" favours that PB2 mentioned somewhere in this thread. I think I'll add a 100g or so with dark crystal and pale choc and see how it turns out. You may want to use some if you have another go at it. -Dylan Link to comment Share on other sites More sharing options...
***** Posted October 4, 2012 Share Posted October 4, 2012 Hey Otto I spoke to a friend who's used dark brown sugar. He said it gives the "raisin like" favours that PB2 mentioned somewhere in this thread. Dark Brown has molasses in it, I think. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 4, 2012 Share Posted October 4, 2012 Interesting. I can't say I've noticed any "raisin like" flavours in JS Amber Ale, however, my tasting skills probably aren't as advanced as PB2 and others. [lol] But yeah, I'll probably brew up an all grain version some time, might chuck in a bit of dark brown sugar and see how it turns out. No harm in trying, and I highly doubt it would make it taste like crap. [cool] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted October 4, 2012 Share Posted October 4, 2012 Caraaroma grain is said to give a raisin like flavour. My taste buds are shot (ex-smoker) so I can't pick raisins, but it certainly tastes nice! [love] Link to comment Share on other sites More sharing options...
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