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Swanlake Amber Clone

Swanlake Amber Clone

American Amber Ale • All Grain • 19.50 L

bear2bear

This is another clone recipe derived from my memo taken at the great pub in Ryougoku, Japan. This one is very interesting in that it uses a very dark crystal malt and a roasted barley. I have never seen a recipe for an amber ale that uses a roasted barley. It adjusts the color to a dark side obviously, but I suspect that its use along with that of C-150L is also intended to lower PH. I prefer to use Cara Red instead of roasted barley, since a use of the latter might give some unwanted bitterness on palate. I also prefer not to use a crystal malt more than 80L. The base malt in my memo is actually Maris Otter pale. I substituted that with an ordinary English 2-row pale since i have already used up my stock of Maris Otter.

August 17, 2016  07:31pm

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Ingredients (All Grain19.50 L)

  • 4.16 kg English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 0.22 kg English 2-row Munich

    English 2-row Munich

    Used for extra flavour and colour in nitro-keg ales.

  • 0.16 kg Crystal 75;Great Western

    Crystal 75;Great Western

    This two-row malt is roasted to product a color of 75° ASBC. At this roasting level the toffee flavors join the caramel character for a more complex flavor.

  • 0.09 kg Crystal 150;Great Western

    Crystal 150;Great Western

    Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character.

  • 0.05 kg Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 10 g Zeus -15.5 AA% whole; boiled 60 min

    Zeus

    Zeus is often grouped together with Columbus and Tomahawk® and labeled as CTZ. They are referred to as Super High Alpha varieties, having alpha acid content of between 14.5-16.5%. Together they make up approximately a quarter of the entire U.S. hop acreage.—usahops.org

  • 12 g Centennial -10.0 AA% whole; boiled 15 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 20 g Centennial -10.0 AA% whole; boiled 0 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 14 g Cascade -5.5 AA% pellets; added dry to secondary fermenter

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1tsp Irish Moss -Boil for 15 min. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • FermentisS-04Safale S-04

    FermentisS-04Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Treat both the mashing water and the sparging water with 1/12 tsp of campden powder each. Add 1/2 tsp of gypsum to the mashing water. 2 step temperature mashing with a mash out, protein rest: at 50C for 30 min., saccharification rest: at 67C for 75 min., mash out: at 75.6C for 10 min. I got, on average, 54C for the protein rest and 69C for the saccharification rest. Beta amylase started to work modestly at the protein rest. The first temp. at the sacchraification was 72.5C, way too high. It might have result in an under-saccharification. Collected 27.0 litters of wort and boiled for 90 min. Brewed on 8/17/16. The OG was 1.060.

Style (BJCP)

Category: 19 -Amber and Brown American Beer

Subcategory: A -American Amber Ale

Range for this Style
Original Gravity: 1.051 1.045 -1.060
Terminal Gravity: 1.012 1.010 -1.015
Color: 14.9 SRM 10 -17
Alcohol: 5.1% ABV 4.5% -6.2%
Bitterness: 28.9 IBU 25 -40

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