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Jamil's Amber Red Ale
American Amber Ale • All Grain • 6 gal
Jamil's recipe for an "amber red" which won many competitions. I adjusted it to match my efficiency.
November 14, 2007 am 11:02am
5.0/5.0 2 ratings
Ingredients (All Grain, 6 gal)
- 7.82 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .82 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .82 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .41 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .41 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .21 lbs
Pale Chocolate; Crisp
Pale Chocolate; Crisp
Roasted coffee flavor.
- .5 oz
Magnum - 13.1 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- .5 oz
Cascade - 5.5 AA% pellets; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Centennial - 10.0 AA% pellets; boiled 10 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .5 oz
Cascade - 5.5 AA% pellets; boiled 0 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Centennial - 10.0 AA% pellets; boiled 0 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Used acid rest at 110 deg. for 30 minutes. Scarification rest at 152 for 60 minutes. Boiled 90 minutes. Fermentation at 68 deg.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 16.4 SRM | 10 - 17 | |
| Alcohol: | 5.2% ABV | 4.5% - 6% | |
| Bitterness: | 37.1 IBU | 25 - 40 | |
Discussion
Brewed 11/10/07
2007-11-14 11:04am
Brewed this on Saturday 11/10/07. Hit all my numbers nicely and pitched a very active 2 liter starter of 1056 at 3PM. By 6PM it was already visibly fermenting. Actual OG was 1.052. As of today (11/14/07) the fermentation appears nearly complete. I will give it another week to finish up though before kegging. #26
Kegged 11/18/07
2007-11-21 12:31pm
Kegged this batch last Sunday after letting it sit for a day at 50 deg to get some of the yeast to settle out. Been drinking it steadily for the past few days. It turned out exceptionally clean and smooth. Almost a little too clean. I don't really get much hop aroma or flavor from this... it's very subtle. I personally would prefer it to be a bit higher, although the beer is still very good without it. The malt character is very nice, a little toasty and biscuity, but not much. It has a slight bitter aftertaste which is just perfect. Very good beer to drink with dinner or when you want something that isn't overpowering. FG was a tad high at 1.015.
Update 11/27/07
2007-11-27 1:15pm
Been drinking a lot of this recently and it is really shaping up. The flavors have come together nicely and are much more apparent now. Hop aroma/flavor is still low but it balances the beer out just right. The toasty/bready malt character is excellent. Still very clean and smooth and super enjoyable to drink.
Brewed again 1/4/08
2008-01-05 8:06pm
Brewed this again today because the first batch is all gone. I made 1 change: I used American 2-row for the base grain instead of Maris Otter. OG = 1.054 #37
Update 1/15/08
2008-01-15 11:30pm
This 2nd batch turned out good, pretty much as I expected (I kegged it last night). Using 2-row definitely made it a little less malty and cleaner finishing. This beer is weird in that it takes time for the flavors to come out. Just like when I brewed it the first time it came out extremely clean and almost devoid of flavors immediately after kegging. After sitting 1 day in the keg the flavors are already starting to come out more like they did before, particularly the toasty character from the pale chocolate malt. I just realized after looking at the recipe tonight that I forgot I used an acid rest on this originally. I think on my 2nd brewing I just added a little powdered acid blend to the mash in order to reduce the slightly high pH of my tap water. I also noticed that I have a mash temp of 152 listed. I went back and looked at Jamil's recipe for this and I somehow overlooked that he has a mash temp of 156 listed. This is significantly higher than what I used and I have a feeling it would have made the beer even better, since one of the minor flaws I noticed this time was a slightly watery mouthfeel to the beer (although this has pretty much gone away now that it has some carbonation). Having the higher mash temp also probably would have added that extra kick of flavor making it seem not so super-clean tasting. So, for the next time I brew it, I'll probably go back to using Maris Otter since I think it fits the beer really well, and I'll go for the 156 mash temp (and continue to use the powdered acid blend instead of an acid rest). Cheers!
Old Standby
2010-02-13 1:22pm
This has become my go-to recipe when I want to do a 10 gal session brew. I have made it almost ten times now and the great thing is that I love this beer but my PBR drinking friends have no problem with it. I have tried it with US 2row, MO, and several combos of the two, plus many different hop schedules. Tomorrow I am doing 2:1 US2row:MO with simcoe upfront and cascade in the rear, but this time I am using WL 002 English because I havent tried it yet. Thanks Herbaljoe, I know this recipe is Jamils, but when I want to try a new beer the first thing I do is search your recipe list, top shelf shit man. I recommend choad spanker pale to all.
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