American Amber Ale Recipe & Guide For HomeBrewers
ฝัง
- เผยแพร่เมื่อ 26 ส.ค. 2024
- American Amber Ale Recipe & Guide For HomeBrewers
American Amber Ale
Brewfather link:- share.brewfath...
Author: David Heath
Type: All Grain
ABV : 5.4%
IBU : 33 (Tinseth)
BU/GU : 0.62
Colour : 21 EBC
Carbonation : 2.4 CO2-vol
Pre-Boil Gravity : 1.051
Original Gravity : 1.054
Final Gravity : 1.013
Brewhouse Efficiency: 75%
Batch size 21L / 5.55 US LQ Gallons
Boil time: 30 Minutes
Mash Profile
High fermentability plus mash out
67C/ 153F - 60 min - Temperature
75C/ 167F - 10 min - Mash Out
Fermentables
3.872 kg/ 8.53 lbs - Pale Ale Malt (80%)
484 g/ 17.07 oz - Munich 14 EBC (10%)
242 g/ 8.53 oz -Crystal/ Caramel Malt 120 EBC (5%)
194 g/ 6.84 oz - Biscuit 50 EBC (4%)
48 g/ 1.69 oz - Carafa I 630 EBC (1%)
Hops
(calculate amounts based on Your hops AA%)
30 min - Warrior - (15 IBU)
15 min - Amarillo - (7 IBU)
15 min - Centennial - (7 IBU)
Hop Stand (0 Mins)
10 min hopstand @ 80C/176F
- Amarillo -(2 IBU)
- Centennial - (2 IBU)
Yeast
1 pkg - Lallemand Voss Kveik
Fermentation Profile
Ale 35C/95F - 7 days - Primary
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
![[TH] VALORANT Champions Seoul - Grand Final - EDG vs TH](http://i.ytimg.com/vi/WvObMc9VelI/mqdefault.jpg)
Perfect timing! I was thinking it was time for an Amber. I love all the information you pack into your videos, by far the best on TH-cam for brewing.
Many thanks Alan, great to hear 🍻🍻🍻
I always keep something amber on hand because I find it a comforting middle ground as I bounce in and out of IPA and stout phases. Your recipe has more aroma hops than I have typically used, but the malt should keep it all in check, which is key to me. Looking forward to giving this a go next weekend. Cheers!
Cheers, I hope you enjoy it as much as my taste testers and I 🍻🍻🍻
I will brew for the first time this summer. I'm considerting this recipe for my inagural brew. Thanks for posting this vid!
Cheers, this is a nice easy one to get started. I hope it works well for you. Let me know if you need any help.
As always, just lovely, this is also going in my book " to do " and the matter of fact, just brewed 2 batch of beer yesterday with my wife, when they are finished in the fermenter, this beer is to be tried out alongside the fruit bomb.
Thanks yet again for all your work and Sharing the recipe for all to enjoy. 🙏🙏🙏
Awesome to hear Allan. This and the Fruit bomb will certainly give you very different drinking experiences from flavour to ABV. Enjoy 🍻🍻🍻
Great receipe David, I had safale 04 that i repitched and a few different hops but stuck to the grain bill and bu gu and style guide. It turned out great. Thanks again for a nice easy to follow receipe and great channel! Cheers!
Great to hear Nathan, enjoy 🍻🍻🍻
Loving the Brewfather app. I had a Stoke (Nelson NZ) American Amber Ale last night and enjoyed it immensely and your brew session popped up on You Tube, this will be a must brew for me especially as I do 30 minute boils …thanks.
Great to hear. Yes, this is a nice example I feel.
Awesome David, love the simplicity of just making another great beer that's straight forward, absolutely love it Keep doing what you love brother! 🍻 Cheers!
Cheers, I sure will 🍻🍻🍻
Great recipe! I gave this a try using Magnum for the bittering addition and had to use Victory instead of biscuit malt. Ended up at 5.5% with a nice caramel sweetness and toasted bread malt flavors to serve as a backdrop to the orange, grapefruit, and pine hop flavors. And the head retention was great! Thanks again for sharing! - Jeremy
Hi Jeremy, yes those changes would be perfectly fine. Glad that you enjoyed it and plenty more tried and tested recipes on the channel 🍻🍻🍻
Wow, very nice beer color David. A lot of information in this video. Thanks!
Cheers Chris. It was hard to do the colour justice really. Glad you found it all useful 🍻🍻🍻
Thanks David for thinking about us Yanks over here.
My pleasure 🍻🍻🍻
Thanks David, my brew schedule will change again...
Cheers Nick 🍻🍻🍻Enjoy
Looks like a tasty beer David! I will have to add this one to list of beers I need to make. Cheers!!
It sure is 🍻 Enjoy 🍻
Another great video David,I haven't got all the ingredients so may have to substitute.
Love the 30 minute boil.
Cheers 👍🍺
Thank you. Its worth buying them in if possible 🍻
Well done video. I keep coming back to this style, and I look forward to giving this recipe a try. Cheers!
Cheers John 🍻🍻🍻 Enjoy 🍻🍻🍻
Thanks again for a informative entertaining and interesting video. A lot of brewing videos are to long for me to hold my interest, your videos are perfect for me. And I always think, I have to try that recipe, after every video I think that and now I have a shitload of brewing to do😃🤣😊
That is great to hear Tor. Certainly my format has been gradually changing to offer improvements over time. Happy brewing 🍻🍻🍻
Looks great can't wait to try it.
Cheers Alex 🍻🍻🍻
Definitely going to brew this, thanks for sharing.
Great, cheers Brad and enjoy
This looks and sounds fantastic! Another beer to add to my to do list!
Cheers Daryl 🍻🍻🍻
This seems like a wonderful beer, I look forward to test it.
Great to hear 🍻🍻🍻
One of your best amigo!
Cheers CH , great to hear :)
Another great video, and this recipe is definitely going to be my next brew! One question though - where did you get that little plastic sparge thing you've added to the recirculation tube? Or does that come with the GF? Looks like it does a good job - and is so simple!
Thanks Matthew 🍻🍻. Yes the wort speader is standard on the GF S40. You can find just the spreader online cheaply.
Great Video as always :) Will definitely try it as I've just procured a Gen 4 Brewzilla. I'm thinking of trying this with SafAle-US05, wondering if the temperature of fermentation is required to stay at 35 or is 21-22 C ok? If not, what is your preferred method of fermenting at 35? Thank you
Thank you and sure.
20C would be ideal for US05 without pressure.
David, first off, I am a big fan of your channel as I have learned so many things from you sharing your knowledge and experience. I really enjoy the American Amber style but have never been able to get the results I have been looking for but I like the look of this recipe. Question is, for those of us that don't have the ability to chill and hold at a lower temperature for the 10 minute hop stand, what would you suggest as an alternative? Cheers
Thanks Bob, much appreciated. You can swop the 0 minute additions for hop tea.
I have a guide. It is somewhere between wp hops and dry hops. th-cam.com/video/NTTU4oNvhZI/w-d-xo.html
@@DavidHeathHomebrew Thank you. I will watch that and hopefully give this a go soon. Cheers
Cheers Bob, enjoy 🍻🍻🍻
You could always reserve a few litres of either mash or sparge water and add cold sanitary water at flameout to drop the temperature.
I'm sure that would help 👍🍺
@@cheshirehomebrew My process is full volume BIAB so that would take a bit of playing around to figure out how much to use. But worth considering. Cheers
Vou fazer. Obrigado Portugal Aveiro
Cheers 🍻🍻🍻
sounds lovely
Cheers Ken 🍻🍻🍻
Hi, and thanks for yet another great and inspiring brew video🍻 Curious about the nozzle on your circulation hose. What is it, and where can I buy one?
Thanks Olav, great to hear 🍻
This is a “wort spreader” and is standard on the GF S40. I am not quite sure where you would get just this part but a look at your local homebrew stores might reveal it. If not then wider searching online certainly will I suspect.
Yes, just checked. This product is for sale on amazon.
Excellant :)
David, what is the name of the little plastic end piece on the wort recirculation pipe please?
This is a “wort spreader” and is standard on the GF S40. I am not quite sure where you would get just this part but a look at your local homebrew stores might reveal it. If not then wider searching online certainly will I suspect. One viewer found it on Amazon.
Another excellent video! The details you are adding are great - Thank you! Could we use Voss at slightly above room temp like Lutra, or am I better of using US05? A video on pH may be a fun future topic (if I may recommend a topic) - mash pH, pre-boil pH, pH before adding finings, end of boil pH, and final beer pH for all-grain Ales and Lagers. Thank you again for another excellent video! Cheers!
Cheers and thanks for your suggestions. You certainly can use Voss.
@@DavidHeathHomebrew Thank you!
🍻🍻🍻Cheers🍻🍻🍻
@@DavidHeathHomebrew Just wanted to follow up to let you know this beer turned out amazing (while using Voss at room temperature)! Thank you again (and many times over through the years) for sharing such amazing homebrewing content. Cheers!
Cheers, always great to hear :) I hope you enjoy todays video and recipe also 🍻
Great vid - just wondering if you do any oxidation of the wort prior to yeast pitching other than splashing it into the fermenter?
Thank you. No, that is it these days 🍻🍻🍻
Thank you sir
Cheers 🍻🍻🍻
Hi David, I'm doing this recipe today 16ltr,and I have half packet of lallemand belgian wit-style ale yeast, will this be OK? And what temperature can I ferment at? I can do it under pressure at 7psi,will this be OK, cheers for the help, Keith
Hi Keith, yes np. I prefer that yeast high at 21-23. Keep pressure off the first 3-4 days to keep the flavour and aroma of the yeast.
@@DavidHeathHomebrew cheers David, that's exactly what I will do. Thanks for your help
🍻🍻🍻
Love the video David, but I'm still wondering why did you do the 30min boil rather than 60min? Is it a better way to protect the amber color? Thanks!
Cheers Brian, its not about colour, check this out:- th-cam.com/video/JI4XVtGdbo4/w-d-xo.html
@@DavidHeathHomebrew Thanks David! Just brewed a batch and 30min boil is awesome~
It sure is 🍻🍻🍻
I can adjust boil hops to get 33 IBU no problem, but roughly what would you use for dry hops ? ( 23 litre batch )
Hey Scott. That can be proportionate
I am new to this idea of homebrewing. An amber ale seems like a pleasant start but I also have no idea where to start or what to do. Do you have any tips?
Hi Joshua, I have a lot of videos designed to help. I suggest looking at this series first:- th-cam.com/play/PLeY07JqsrXM_biHp7Y3xIB7TnAY6Ru7pE.html
Thanks David. Does carbing at 12 psi take longer for greater volumes of beer? I have 50l kegs.
I find 5-7 days is about right for a 19L Keg. You will not be far off that for a 50L.
Are you using acidulated malt for adjusting PH? What mash ph would you aim for? Thanks.
Yes, quite a lot. Usually between 5.2 to 5.8. Darker styles at up to 5.8 only. This one hit 5.3ph but could have gone a little higher perhaps.
Hi David, did you put the immersion chiller back in after the hopstand or use another chiller to get to pitching temp?
I went with a counter flow chiller to finish but I could of gone back to the immersion.
Cheers, what would be best practice to keep the immersion chiller sanitary if you were going to add it back in? Or is it not a big deal since the wort will still pasteurise it in a matter of seconds? In which case - just drop it back in and wait a few seconds before turning the water on?
If you are putting it back in at 80-85 then a quick hose down would be all I would do at the most.
Could you substitute the biscuit for meloinoiden?
Munich and a little chocolate malt would be closer to biscuit 🍻
Isn't that the same thing? Weyerman label it as melanoidin and WSC label as biscuit/aromatic
@@linhacc The biscuit I buy gives alot less colour than meloinoiden. But that might also be dependent on the maltster.
It is very malster dependant.
Sure is
3:00 Isn't that kind of wort circulation introducing a lot of oxidation or is there no such problem?
This is no issue for homebrewers. With much larger volumes it would be though.
Just brewed this recipe last week and have been cold crashing for 5 days while carbonating. I noticed on this and other kveik voss brews (Pilsner and American Pale Ale) all fermented at 35 C, a couple of common traits. One is a distinct citrusy taste in all beers, and the other is the beers are very cloudy. Is anyone else finding this to be true?
Yes, these are Voss kveik traits. Not everyone tastes the orange ester though.
Would this beer benefit with a co-fermentation with verdant yeast do you think?
This would throw it off style but I think it would work. Just Verdant would be enough though I think.
@@DavidHeathHomebrew Thanks. I think I go with only Voss first then so I get it to style. Im just so fond of the verdant yest I throw it in whenever possible :)
🍻🍻🍻
Hi David, thanks for the video. Two questions - I intend to make this in my 65l Brewzilla and dump it into two 20l cubes (I live in Australia, so can't waste water). 1 - when I whirlpool at 80 degrees, do I need anything else (eg, whirlfloc, Irish moss, etc) to keep the trub from transferring to my cubes? 2 - Is getting a hop missile worth the investment? Or can I achieve a similar result with a hop stand/whirlpool? Cheers
Hi, glad you enjoyed it.
Irish moss is going to help with clarity but so is the wp. So nothing more needed really.
I love the results from the Hop Missile compared to without. I recommend it for sure.
@@DavidHeathHomebrew Thanks, I went to my local and brought the hop missile. Cheers!
Great, enjoy 🍻🍻🍻
Hi mate! Can I know why 30 minutes of boiling instead of 60? 🍻🍻
Hi! In short the 60 minute and 90 minute boil times are no longer required when you are using modern malt. For a fuller explanation see this video, which explains it in more detail along with some other topics:- th-cam.com/video/PJPhdaJ4NHQ/w-d-xo.html
Regarding flavor, if we use a lager yeast, what could be the differences comparing ale style? Maybe more fresh feeling?
More crisp for sure though naturally traditionally this is an ale 🍻
@@DavidHeathHomebrew 👌🏼
🍻🍻🍻
New to this and not tech savvy so how do I get the recipe and ingredient amounts?
Hi Joseph, the recipe is written in full in the videos “description section”. This can be found between the video and the comments section. There is also a link for the recipe in Brewfather.
@@DavidHeathHomebrew thank you!
This is the same for all my shared recipes. Enjoy 🍻