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HerbalJoe's Amber II
American Amber Ale • All Grain • 7 gal
Another American Amber Ale experiment. Looking for a firm caramel note with dank and citrusy hops coming through.
February 21, 2009 pm 01:54pm
4.0/5.0 1 rating
Ingredients (All Grain, 7 gal)
- 10 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 2 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 1 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .5 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .125 lbs
Weyermann Carafa® II; Weyermann
Weyermann Carafa® II; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- .55 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
Northern Brewer - 8.0 AA% pellets; boiled 10 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
Centennial - 9.0 AA% pellets; boiled 10 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Cascade - 5.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Amarillo® - 8.5 AA% pellets; boiled 1 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 1 oz
Columbus - 15.0 AA% pellets; added dry to primary fermenter
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- .75 oz
Centennial - 10.0 AA% pellets; added dry to primary fermenter
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .5 oz
Northern Brewer - 8.0 AA% pellets; added dry to primary fermenter
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 tsp
Whirlfloc tablet boiled 10 minutes. - (omitted from calculations)
Whirlfloc tablet boiled 10 minutes.
- .5 tsp
Wyeast nutrient boiled 5 min. - (omitted from calculations)
Wyeast nutrient boiled 5 min.
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
Mash at 157F. Boil 90 minutes. Pitch yeast at 64F and ferment at 66F raising to 72F near the end. (The Crystal 60L in this batch is organic.)
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 14.9 SRM | 10 - 17 | |
| Alcohol: | 5.7% ABV | 4.5% - 6% | |
| Bitterness: | 36.2 IBU | 25 - 40 | |
Discussion
Brewed 2/21/09
2009-02-23 1:32pm
Brewed this the other day and enjoyed the 60 degree sunny weather. The brew went smoothly, gravity came in a touch high at 1.056. Color might be a little dark as well, but should still be to style. Pitched an active started of about 250 billion cells or so. By the next morning it was quite active.
Sampled 2/25/09
2009-02-26 11:41am
Pulled a sample last night. Still trying to decide if I want to dry hop it. It tastes GREAT right now, although it's hard to tell certain things without carbonation. It has a nice firm malty aroma with a mix of malty and citrus-hoppy flavors. Bitterness is firm but balanced with the medium sweetness. Still leaning towards doing the dry hop...
Shouldn't have dry-hopped
2009-03-11 3:48pm
Either I used the wrong mix of dry hops or this recipe just doesn't do well with dry hops, but it doesn't taste as good now and I may just dump it out and rebrew! Dammit.
dry hops
2011-03-10 12:18pm
I dry hopped with Columbus in a pale ale, and it sucked. Had to fix it by dry hopping again with Simcoe to cover it up. Worked pretty well. Do you have any more insight with Northern Brewer as a dry hop?
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