Got a recipe from 1880 which I want to try and looking for a pale amber malt around 30-40 EBC. According to CBA Archives http://www.users.zetnet.co.uk/dpickett/ ... v1i4p3.htm it seems to be difficult to find. Anyone with any suggestions as a replacement. Recipe below
O.G. 62
For 1 gallon (4.5lt):
2 lbs 10 oz (1190g) Pale Malt
8 oz (226g) Pale Amber Malt
0.75 oz (22g) Fuggles hops
0.16 oz (5g) Goldings hops
in late boil.
0.1 oz (2 - 3g) dry hopping
Pale Amber Malt
-
mysterio
Home roasting is probably your best bet. Here's some information regarding roasting malt from 'Designing Great Beers', unfortunately it doesn't state what colour you'd get from the techniques. You could perhaps modify the times to get what you're looking for. Remember to roast whole malt, then crush it yourself with a rolling pin or food processor after it has been roasted.
"To emulate the eighteenth and nineteenth-century recipes, you will have to roast your own malts according to the following procedures, provided by Dr. John Harrison and the Durden Park Beer Circle
Procedure for Amber Malt
Place pale ale malt to a depth of 1/2 inch in a foil lined cooking pan. Cook in the oven as follows:
1. Forty-five minutes at 110C
2. Twenty to sixty minutes at 149C
3. After the first twenty minutes, cut several kernels in half to inspect the colour of the starchy endosperm. For amber malt, this area should be light buff in colour when finished. Continue heating at 149C until this colour is achieved, usually after forty-five to fifty minutes"
Alternatively theres this from Randy Mosher's book...
Fill a pan to a depth of no more than one inch. For amber malt, heat at 176C for twenty to thirty minutes.
"To emulate the eighteenth and nineteenth-century recipes, you will have to roast your own malts according to the following procedures, provided by Dr. John Harrison and the Durden Park Beer Circle
Procedure for Amber Malt
Place pale ale malt to a depth of 1/2 inch in a foil lined cooking pan. Cook in the oven as follows:
1. Forty-five minutes at 110C
2. Twenty to sixty minutes at 149C
3. After the first twenty minutes, cut several kernels in half to inspect the colour of the starchy endosperm. For amber malt, this area should be light buff in colour when finished. Continue heating at 149C until this colour is achieved, usually after forty-five to fifty minutes"
Alternatively theres this from Randy Mosher's book...
Fill a pan to a depth of no more than one inch. For amber malt, heat at 176C for twenty to thirty minutes.
-
kinnockthecat
oh well perhaps the old lady will let me have a go.-
mysterio
It's probably worth the effort if you're after authenticity. However, hopshopuk.com stock a Belgian amber malt around 50EBC, which is fairly close to what you're after.
I'm a little bit worried about that hop schedule by the way... 22 grams of Fuggles with the current crop around 4.5% AA will give you IBUs of around 10. That's going to be a sweet beer!
I'm a little bit worried about that hop schedule by the way... 22 grams of Fuggles with the current crop around 4.5% AA will give you IBUs of around 10. That's going to be a sweet beer!
-
kinnockthecat
-
kinnockthecat
The recipe is for 1 gal I scaled it up to 23L on the Beer Recipator and it works out as 19 IBU. Which probably suits my tastes. Either way it'll be an interesting exercise.I'm a little bit worried about that hop schedule by the way... 22 grams of Fuggles with the current crop around 4.5% AA will give you IBUs of around 10. That's going to be a sweet beer!
-
steve_flack
That malt maybe isn't quite what they mean in the Durden park book. In my experience using it leads to sweet poorly attenuated beers. If you are going to use it I'd suggest mashing at 63-64C to try and get a more fermentable wort.mysterio wrote:However, hopshopuk.com stock a Belgian amber malt around 50EBC, which is fairly close to what you're after.
-
kinnockthecat
-
Seveneer
The Simmonds Bitter recipe (that is the one you posted wasn't it?) plugged into Promash gives 65 IBU. This is more like itkinnockthecat wrote:The recipe is for 1 gal I scaled it up to 23L on the Beer Recipator and it works out as 19 IBU. Which probably suits my tastes. Either way it'll be an interesting exercise.I'm a little bit worried about that hop schedule by the way... 22 grams of Fuggles with the current crop around 4.5% AA will give you IBUs of around 10. That's going to be a sweet beer!
/Phil.
-
kinnockthecat
-
mysterio
