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My Amazon Black
Specialty Beer • All Grain • 19.50 L
The recipe is based on that in the book "Homebrewer's Garden". The book says "Amazon black beer is brewed by Brazilian Indians from chewed manioc, a local tuberous root." I understand it as a Brazilian root beer. I have been curious about brewing a root beer, though I hate its taste (like an old rubber). From the recipe in the book, I got an impression that I would be able to drink this one, so I brewed as an expeimental batch. The use of crystral 15L and wheat are not necessary, just for consuming left-over malts from the previous batches. I used a commercial product for the smoked malt, due to the rainy weather in these days (I smoke outside of my house). When I checked the taste of the wort, I thought the smokey flavor was too weak. So, the use of a home-made smoked malt is highly recommended.
November 9, 2010 am 03:47am
4.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 2.37 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.94 kg
German Smoked
German Smoked
Earthy, rich smoke flavor
- 0.47 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.47 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.235 kg
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 0.235 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.15 kg
Crystal 15; Crisp
Crystal 15; Crisp
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 0.30 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.235 kg
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 63 g
Northdown - 8.0 AA% whole; boiled 60 min
Northdown
Mellow English higher alpha-acid hop.
- 0.5 tsp
Wyeast Nutrient - boil for 10 min. (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
- 1 tsp
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.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
When crashing malts, I accidentaly spilt over some grains on the floor, and could not recover some of them (estimated 60-80g). So, I added 50g of English 2-row pale malt and 30g of Chocolate malt. These are not shown in the recipe. 2 step mashing with a protein rest. Mash-in at 54C and hold at 55-57C for 20 min. Then raise to 65C and hold at 65-66C for full 90 min. (Very low temp. mashing is required. ) Add a tbsp (not tsp!) of gypsum at mash-in. The smoked malt should be home-made, though I used a commercial product this time. Follow the procedure described below to make your own smioked malt. (1) Handcraft a simple smoker by using cardboard. (2) Crash pale malts by the grain mill. (3) Sort out powderly malts to get only larger grains by taking crashed malts into a sieve. (4) Mist the larger grains and cold-smoke them for 45-80 min. (5) Mix the smoked grains with the powderly residue. Brewed on 11/7/10.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 28.1 SRM | 1 - 50 | |
| Alcohol: | 6.2% ABV | 2.5% - 14.5% | |
| Bitterness: | 76.0 IBU | 0 - 100 | |
Discussion
Easy to drink, Schwartz -like.
2011-12-30 7:47am
Bottled on 2/24/11. The FG was 1.020. I had been worrying about this beer, but the result was a very easy drinking Schwartz-like beer, though it is an ale, not a lager. A fan of Schwartz beer would like it. I am not into a lager beer, so I subtract a *.
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