Beer Forum

I don't think I've ever had any of this style, US Amber Ale. I certainly have never brewed it. (Deliberately, anyway)

I live in Denmark and mostly discuss brewing with Danes but this style is not included in the official style guidelines of the Danish beer judges' association. I've read about it in the bjcp guidelines and I've listened to the Jamil Show on American Amber Ale.

Basically it's about balancing crystal malts and c-hops. I could almost have guessed as much from the name. But I'm sure that brewers out there must have favorite ingredients that make their AAAs just a little bit better than everyone else's. Jamil says that Victory malt is very important to his recipe and, surprisingly to me, also uses pale chocolate.

Would anyone else like to share their secrets?

As I do with all styles that I have never brewed before, I start with his recipe and go from there. I would recommend going with his standard amber recipe from BCS and not the West Coast Blaster, because I think that it is a better example of the style.

Mills

I tried doing a Furthermore Knot Stock Amber clone recipe with black pepper. Here's the thread: http://www.thebrewingnetwork.com/forum/viewtopic.php?f=14&t=9477&hilit=Furthermore
I got a 39 last year at Dixie Cup. Then it went south. Fast.

I brewed Tasty's Amber for the first time a month ago, it's awesome, just like all of his recipes, if you like the hops that is

triple-oh_six wrote:I brewed Tasty's Amber for the first time a month ago, it's awesome, just like all of his recipes, if you like the hops that is

Mmmmmmmmmm. Hops.

triple-oh_six wrote:I brewed Tasty's Amber for the first time a month ago, it's awesome, just like all of his recipes, if you like the hops that is

I recall Tasty said that the recipe in BCS has evolved over the past few years - did you use his BCS "Janet's Brown" recipe, or something else?

I have recently stocked up on Northern Brewer hops which were not available when I first brewed the B3 extract kit of version and now I want to try making this from all-grain.

A recipe idea would be appreciated - assuming a 75% efficiency is working well for me.

bcmaui wrote:

triple-oh_six wrote:I brewed Tasty's Amber for the first time a month ago, it's awesome, just like all of his recipes, if you like the hops that is

I recall Tasty said that the recipe in BCS has evolved over the past few years - did you use his BCS "Janet's Brown" recipe, or something else?

I have recently stocked up on Northern Brewer hops which were not available when I first brewed the B3 extract kit of version and now I want to try making this from all-grain.

A recipe idea would be appreciated - assuming a 75% efficiency is working well for me.

You owe me, BC. (No alpha acid percentages. Sorry.)

Tasty's American Amber Ale
12 gal | OG 1.056 | 12.9 SRM | 29.2 IBUs | 65% efficiency | 90 Minute boil

22# 2 row
3# CaraPils
3# Crystal 40L
1# wheat malt
1/4# roasted barley
1 oz Northern Brewer/Mash Hop
1 oz Northern Brewer/ 30 minutes
1 oz Northern Brewer/15 minutes
1 oz Cascade/15 minutes
1 oz Cascade/5
4 oz Cascade/1
4 oz Centennial/dry
wlp 001

I don't have the mash temps, so hopefully Tasty will chime in. Though having brewed Tasty APA a few times, I'd do it at 154F.

Thanks for the feedback.
I guess I'll give a modified version of Jamil's a try.

Victory is a bit difficult to come by here. What would be a good substitute?
Preferably something from Castlemalting or Weyermann.

Could a 50/50 mix of amber and biscuit pass for victory?

And does anyone have an idea whether chocolate or light coffee would be the best substitute for pale chocolate?