DaveH21 Posted May 11, 2013 Share Posted May 11, 2013 Hi Guys I just bottled my Honey Malt Ale, and into the FV went 1 x Thomas Coopers Draught Can 1 Kg Amber Malt 330g BE2 US-05 pitched at 24 (will be 18 in 6 hours) Dry hopping 15g Galaxy and 20g Cascade day 3 Should be OK [roll] Link to comment Share on other sites More sharing options...
Hairy Posted May 11, 2013 Share Posted May 11, 2013 Should be OK [roll] It shoud be nice. The TC Traditional Draught is a nice kit too. Link to comment Share on other sites More sharing options...
DaveH21 Posted May 16, 2013 Author Share Posted May 16, 2013 I dry hopped with 15g Galaxy and 20g Cascade Looking, Smelling and tasting great [kissing] Funny thing is that the krausen was dying off (1.016) when I dry hopped a couple of days ago, and then it came back with a vengeance. Nothing untoward is going on but I found that a little strange. The same thing happened with my IPA and that turned out fantastic. I thought with a visibly dying Krausen and SG of 1.016, she was finishing up on the last .005 or so - it appears not Link to comment Share on other sites More sharing options...
Hairy Posted May 16, 2013 Share Posted May 16, 2013 I have seen this before. It is a reaction to the added hops. Probably not a krausen as such but lots of bubbles of CO2 forming from the hops which have created new points of nucleation. I believe it was Philbo that introduced me to this concept [wink] Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 16, 2013 Share Posted May 16, 2013 Yep I've noticed that happen in my brews that I've dry hopped lately too, including the latest one which is entering its second week in the FV today. Link to comment Share on other sites More sharing options...
DaveH21 Posted May 16, 2013 Author Share Posted May 16, 2013 I have seen this before. It is a reaction to the added hops. Probably not a krausen as such but lots of bubbles of CO2 forming from the hops which have created new points of nucleation. I believe it was Philbo that introduced me to this concept [wink] That would make sense and is probably the reason that dry hopping works Link to comment Share on other sites More sharing options...
Muddy Waters Posted May 17, 2013 Share Posted May 17, 2013 I just bottled my Honey Malt Ale, and into the FV went 1 x Thomas Coopers Draught Can 1 Kg Amber Malt 330g BE2 US-05 pitched at 24 (will be 18 in 6 hours) Dry hopping 15g Galaxy and 20g Cascade day 3 Should be OK [roll] I recently made something similar to this but using the OS Draught ($5 - Dented), 1 tin of Coopers Amber malt, and 250g dex but dry hopped with Nelson Sauvin, Centennial & Citra. Turned out absolutely fantastic! Link to comment Share on other sites More sharing options...
DaveH21 Posted May 17, 2013 Author Share Posted May 17, 2013 Cheers Muddy - I saw that in the other post That is going to be my next brew [biggrin] Link to comment Share on other sites More sharing options...
King Ruddager Posted May 17, 2013 Share Posted May 17, 2013 I made an amber from a draught kit, 1.5kg amber malt and I can't remember what else and it turned out a little sweet in the end. I'll see if I can dig it up ... Anyway my intention was not to come poop all over your recipe sorry - it started me down the long and interesting road to trying to perfect my own amber ale recipe. It's been good times [smile] Link to comment Share on other sites More sharing options...
King Ruddager Posted May 17, 2013 Share Posted May 17, 2013 Aha! That didn't take long to find. My original basic amber ale thread, followed by Kelsey's James Squire Amber Ale thread covers the rest of it. Link to comment Share on other sites More sharing options...
Muddy Waters Posted May 17, 2013 Share Posted May 17, 2013 Bugger I just realised I wrote LDM in the recipe I mentioned above - It was Amber [pinched] ....I'll go and edit the post now to try and look less like an idiot....the fact that we are talking about amber ales should have jogged my memory earlier [cool] Link to comment Share on other sites More sharing options...
Muddy Waters Posted May 17, 2013 Share Posted May 17, 2013 Cheers Muddy - I saw that in the other post That is going to be my next brew [biggrin] I think that was my brown ale you mentioned making in another thread....it is even better than the amber recipe. Link to comment Share on other sites More sharing options...
DaveH21 Posted May 31, 2013 Author Share Posted May 31, 2013 Just tasting the original post now - only 1 week old but the PET's were fully carbonated Still some conditioning to go for head retention etc, but I can tell you that if you K&K, this TC Draught is a very good base tin. Link to comment Share on other sites More sharing options...
CanaKiwi Posted September 25, 2014 Share Posted September 25, 2014 Digging up an old thread here, but there is no sense in starting a new one under the same name really. I'm thinking of doing a small batch (around 11 litres) of an American Amber Ale, pushing the hops a little bit towards the high end of the scale. I've adapted this recipe from BYO magazine, but I always like to have some opinions from others. I'll probably have to adjust the crystal malts depending on what's in stock at the shop and possibly alter the hops but we shall see. Anyway, I'm happy to hear anyone's 2 cents. Pale Malt - 2.36 kg CaraPils - 0.260 kg Crystal 60L - 0.130 kg Crystal 100L - 0.130 kg Caramalt - 0.130 kg Roasted Barley - 0.050 kg Colombus - 10g @ 60 Cascade - 10 g @ 30 Cascade - 15 g @ 0 Liberty - 10 g dry hop Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted September 26, 2014 Share Posted September 26, 2014 Digging up an old thread here' date=' but there is no sense in starting a new one under the same name really. I'm thinking of doing a small batch (around 11 litres) of an American Amber Ale, pushing the hops a little bit towards the high end of the scale. I've adapted this recipe from BYO magazine, but I always like to have some opinions from others. I'll probably have to adjust the crystal malts depending on what's in stock at the shop and possibly alter the hops but we shall see. Anyway, I'm happy to hear anyone's 2 cents. Pale Malt - 2.36 kg CaraPils - 0.260 kg Crystal 60L - 0.130 kg Crystal 100L - 0.130 kg Caramalt - 0.130 kg Roasted Barley - 0.050 kg Colombus - 10g @ 60 Cascade - 10 g @ 30 Cascade - 15 g @ 0 Liberty - 10 g dry hop[/quote'] It looks nice to me. Maybe a little heavy on the spec vs. base malt for my taste. I don't normally go for an Amber. I'm more of a Pale ale or ESB kinda' guy. What's the OG/FG and IBU's supposed to be? Link to comment Share on other sites More sharing options...
CanaKiwi Posted September 26, 2014 Share Posted September 26, 2014 The original recipe from BYO quoted OG = 1.064 IBU = 42 SRM = 18 Scaling back the recipe and then adjusting the hops (13,13,15,10 instead what I am written in my previous post) I came to OG = 1.059 FG = 1.012 IBU = 41.8 EBC = 37.7 But I've just been to the shops and they were out of roasted barley and carapils, so I'm currently rethinking my plan. Link to comment Share on other sites More sharing options...
Beerlust Posted September 26, 2014 Share Posted September 26, 2014 Hi CanaKiwi. But I've just been to the shops and they were out of roasted barley and carapils' date=' so I'm currently rethinking my plan.[/quote']Try using some Chocolate Malt grain in place of the Roasted Barley. It's what I use in my Amber Ale(s). Just scale up the quantity to hit the same EBC level as your recipe suggests. It'll probably be around the 100gm mark. Anyone of a number of lowish EBC "Cara" grains you could sub for the CaraPils. Just try & find one no higher than say 10-15 EBC. I hope that helps. Cheers & good luck with the brew. Anthony. Link to comment Share on other sites More sharing options...
CanaKiwi Posted September 26, 2014 Share Posted September 26, 2014 Hmmmm... thanks for the suggestion! I'll head to other LHBS tomorrow and see what they have in stock at the moment, luckily there are 2 in Canberra. Unfortunately they don't tend to stock much in the way of grains but they usually have some chocolate or roasted barley floating around, but they don't have a mill. If worst comes to worst, I'll just make a pale ale and make an amber in the future. Link to comment Share on other sites More sharing options...
antiphile Posted September 26, 2014 Share Posted September 26, 2014 The roast barley and chocolate are both kilned well and quite "crisp". So they are pretty easily cracked by placing the amount you want to use in a clear plastic sandwich bag and using a rolling pin or a sturdy bottle. If you only have the thin freezer bags, three thicknesses is usually sufficient. Link to comment Share on other sites More sharing options...
porschemad911 Posted September 26, 2014 Share Posted September 26, 2014 Hmmmm... thanks for the suggestion! I'll head to other LHBS tomorrow and see what they have in stock at the moment' date=' luckily there are 2 in Canberra. Unfortunately they don't tend to stock much in the way of grains but they usually have some chocolate or roasted barley floating around, but they don't have a mill. If worst comes to worst, I'll just make a pale ale [img']rolleyes[/img] and make an amber in the future. Head down to the one in Kambah. They have quite a few different grains and a mill. Link to comment Share on other sites More sharing options...
CanaKiwi Posted September 26, 2014 Share Posted September 26, 2014 Head down to the one in Kambah. They have quite a few different grains and a mill. Thanks Porsche, That's were I was today. He's out of stock of a few things and is waiting on a shipment. The competition in Kaleen doesn't really compare in my opinion, although I often pick things up there. Just not yeast, grain or hops really haha. And thanks for the tip antiphile, its such a small quantity I was considering just giving it a really quick pulse in the old spice grinder. I BIAB anyway so I'm not overly fussed about it. Link to comment Share on other sites More sharing options...
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