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American Amber Ale

November 14, 2009 Leave a comment Go to comments

AMBER = session ale, balanced a bit toward the malty,

RED = big bold red ale, citrusy hops, crystal malts, avoid cloying or too sweet with too much residual sugar, very attenuated yeast to dry it out, maybe add sugar if you go real big, but a bit sweet with body is OK, amber or red. examples – “Red Rocket” and maybe dry hop with Amarillo like “green flash hop head red” for a big hoppy red

bells Amber a better example of Session Amber

from bells, via this thread http://www.homebrewtalk.com/f12/looking-make-bells-amber-clone-anyone-have-ag-recipe-130473/

Grain: Mostly 2-row barley malt, a small percentage of Munich, and just enough caramel malt to get 16 SRM color. 14.5 Plato. Mash at a temp to allow moderate fermentability. ABV should be just under 6%.
Hops: Equal amounts of Fuggle and Cascade for bittering and aroma. Aim for 30 IBUs
Yeast: Culture from bottles, or use WLP001

good discussion on hoppy american amber here http://www.homebrewtalk.com/f12/american-amber-ale-recipe-progress-102672/

http://www.homebrewtalk.com/wiki/index.php/American_Amber_Ale has good info

Regardless of balance, all AAAs are 100% malt beers, and possess a distinct crystal malt note. This is the crucial difference between AAA and American Pale Ale, such as the benchmark Sierra Nevada Pale Ale. This can be a subtle difference, but it is crucial; the key to AAA vs. APA is AAA’s easily-ascertained crystal-malt contribution. As Brockington noted in his article:  Add some 80L crystal to Sierra Nevada Pale Ale and you not only have a different beer, but a different style of beer.

MALT: Choose US 2-row Pale malt for the base malt. English 2-row pale malts, such as Maris Otter, have a marked flavor profile easily discernible in the finished beer; this is due to the higher final kilning temperature used in malting. American base malts have a much more neutral profile, permitting a cleaner beer. Choose a high-quality Crystal malt from 40 to 80 degrees Lovibond for the necessary crystal/caramel flavor and color contribution. 10-15% of the grist should be comprised of crystal malt. A small amount of Munich or Vienna malt can be used to emphasize maltiness; target around 5% of the total grist. Some commercial examples also use a small amount of CaraPils. If a deep red color is desired, a tiny amount of roasted barley can be used for coloring purposes only. If it can be tasted in the finished beer, you’ve used too much; no more than 0.5-1% of the total grist. Better to use a small amount of darker crystal malt (120L) than roasted barley if you want a darker color, though.

HOPS: As with the grist, choose only domestic hops varieties in AAA. Most commercial examples use one or a blend of the “Big C”s – Cascade, Chinook, Centennial

The addition of perle hops seems to tame the citrus and add a subtle earthy/pine characteristic.

light chocolate malt, victory malt, barley

http://beerdujour.com/Recipes/Jamil/JamilsAmber-RedAle.htm

http://www.byo.com/stories/beer-styles/article/indices/11-beer-styles/125-amber-ale-and-american-pale-ale-style-of-the-month

http://www.byo.com/stories/beer-styles/article/indices/11-beer-styles/127-american-amber-style-profile

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Categories: American Red, style
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