Amber malt

[dreadskin69]

I got a bag of amber malt delivered by mistake. Any suggestions on using it? I've read it should be treated with caution. I've a imperial stout planned for soon...

[CestrIan]

I made this dark beer a couple of years ago. I used 600g of amber and it took about 6 months to mellow out to the point of being drinkable. After 2 months in the bottle I was ready to ditch the lot, but after 12 months it had turned in to a cracking pint, still roasty, but smooth. So it depends how long you're willing to wait. For normal dark ales of reasonable ABV, I would not use more than 200g, so you can drink it within a month or so.

This was the recipe for Old Meg Stock Ale

5.00 Kg MO pale malt
0.60 Kg Amber malt
0.35 Kg Dark crystal
0.27 Kg Special B
0.10 Kg Caramunich
0.15 Kg Wheat


50 IBU target
50 g Delta 90 min
10 g EKG 60 min
50 g EKG 15 min

[oz11]

Fullers 1845

[CestrIan]

I am a big fan of 1845 and I based my recipe loosely on that. I love special B in a dark ale though, it brings a big dark fruit punch that adds another layer of complexity. I'm sure I read that once Fullers finish brewing 1845 they keep their bottles in storage for 100 days before they unleash them on the public. This explains why mine tasted like old boots at 2 months in the bottle. There is also info on the bottle and their website that says this beer will get better with age and dark beers do mellow with time.

[Hanglow]

It depends on who malted it, Crisp amber is biscuity, Fawcett is more like coffee. I think Simpsons is somewhere in the middle. I'd be careful with the Fawcett one, treat it more like a brown malt. The crisp one is nice in bitters, IPAs etc

[dreadskin69]

It's bairds amber if that helps