British Amber malt

[beer gut]

Hi all i have a quick question about Amber malt.Iam planning on using Amber malt in my 7.3% abv strong scotch but iam a little concerned about my mash effeciancy because some malsters say Amber malt has little to no dinastic power then some say no it does have good dinastic power.Iam using over 400g in my brew, iam tempted to use just crystal malt but iam trying to change things up a little because iam also using germen malt in this brew aswell. What i fnd amazing about amber malt is the colour and enzyme amount varies quite alot from malster to malster, i like amber malt it has good flavour and colour but i have had mixed results when using it in the mash.

[CestrIan]

400g in a 7% beer is going to get lost. Don't worry about it!

[De-Geert]

400g in how much beer? I find Thomas Fawcett Amber has a very strong flavour, don't know if it's the same with others. It is completely different from Belgian Amber.
If it is a small percentage of the grist, the diastatic power is irrelevant, because the enzymes from the basemalt will do the work.

[CestrIan]

That's what I meant. Diastatically 400g of anything in a 23L brew will be converted by the base malt. I've never made scotch ales, but 400g of thomas fawcett amber in stouts and porters is perfect along with a similar amount of roasted barley.

[beer gut]

Hi yeah iam brewing 23 liters of this strong scotch along side the Amber malt iam using Mendolin malt i find this malt to be very aromatic and with a full malt flavour. I tend to use only Thomas Fawcett malts but iam going to try the Crisp malts shortley to compare.

[mrbarnie]

Have used 500g amber in 23l of Scottish 80/-....its more toasty than malty and certainly not sweet. Pardon the pun but I've been converted
Turned out really well...even 1kg of pale malt will chew up 400g of amber, neh bother. Top tip....please use scottish ale yeast...it makes such a difference....US04 really isnt the same thing at all...would taste ok...but the scottish taste comes from yeast, and having low bitterness. 30 IBU for 7.3% would be fine!! Scottish yeast finishes quite sweet. Ive made scotch ales without ANY crystal at all, but a small amount , say 5%, wouldnt' leave you with a dry ale by any means.

[beer gut]

That's great advice i was going to use So4 but i think i will contact brewlab to get a cracking Scottish ale yeast.I love to experiment iam not a fan of these breweries that have the same base for all their beers and just chanage a hop or two.I love crystal malt but i think we must try new and diffrent ingredients, the results from this i believe that this gives the finished brew some individuality. Which in the end could be the winning factor in a brewing competition.

[zgoda]

I find Thomas Fawcett Amber has a very strong flavour, don't know if it's the same with others. It is completely different from Belgian Amber.

How about Warminster Amber? I bought 2kg by mistake and don't know what to do with it now.

[beer gut]

Hi Zgoda i don't know how Warmister produces there malts, Thomas Fawcette are old school there use the traditional way using the floor malted method.I have been told that the old method and the new can make a diffrence to the malt. the brewers i know prefer the floor malted grains to the new method. Amber malt can be used in many diffrent styles of ales it does real well in bitters giving a biscuite type flavour but i think it is at it's best in the darker styles ie Porters,stouts, london style brown ales and Old ales.I know that fullers brewery use a blend of Amber and crystal malts in ther London porter. Hope this helps

[WishboneBrewery]

I know that fullers brewery use a blend of Amber and crystal malts in ther London porter. Hope this helps

I think you might mean Brown Malt & Crystal Malts

Pale/Brown/Choc/Crystal

[oz11]

Might you be thinking about 1845? That's pale, crystal and amber.

[zgoda]

Hi Zgoda i don't know how Warmister produces there malts, Thomas Fawcette are old school there use the traditional way using the floor malted method.I have been told that the old method and the new can make a diffrence to the malt. the brewers i know prefer the floor malted grains to the new method. Amber malt can be used in many diffrent styles of ales it does real well in bitters giving a biscuite type flavour but i think it is at it's best in the darker styles ie Porters,stouts, london style brown ales and Old ales.I know that fullers brewery use a blend of Amber and crystal malts in ther London porter. Hope this helps

Thank you for the info. I was looking at the recipes in GW book and found none that uses amber malt. Time to fire up my experimental department gear to check what this malt is good for.

Warminster says their malt is floor malted too.

[beer gut]

Hi everyone i hope you are well.The comment i made about fullers ESB could wrong but i only bought a bottle a few weeks ago to get an idea what i should be aming for when i brew a ESB, My memory is not the best but i can't find the discription online that is from the back of the bottle so when i go into town on friday i will pick up a bottle to refresh my memory.I thought brown malt was Amber malt just kilened for longer and i know in the old days brown malt was done over log fires and from what i gather Amber malt and brown malt have ruffly the same flavour profile.

[mrbarnie]

Amber malt, I am sure, is used in Anchor steam beer. 90% pale and 10% amber I think. if you used US05 and fermented it at the colder end, say 16, you'd get something similar. IMO US05 at the colder end is very neutral and could help you showcase the amber malt.

[beer gut]

Hi guys i was wrong about the fullers ESB they use Amber and crystal malts in thier porter so iam sorry for the miss info guys. Amber malt i think is still a very usefull malt to have in the stock room.