Amber Malt.

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LeeH
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Amber Malt.

Post by LeeH » Fri Aug 09, 2019 4:45 pm

Due to a little mishap I have ended up with 5KG of Amber.

What sort of beers are heavy on the Amber? I like American/New world hoppy ales mainly but enjoy most beers.


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Re: Amber Malt.

Post by ArmChair » Fri Aug 09, 2019 5:07 pm

American Amber Ale?
Amber lager?

Amber malt in high quantities doesn’t really sit well for me, I just can’t get on with the flavor profile.

Good luck in whatever you do with it.
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Re: Amber Malt.

Post by gr_baker » Fri Aug 09, 2019 5:49 pm

Agreed, amber is something to use sparingly. It's got a very strong toasty/burnt flavour.

Perhaps you could use some in a stout but 5kg is going to be sitting around for a while I think

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Re: Amber Malt.

Post by Robwalkeragain » Fri Aug 09, 2019 8:19 pm

Dump it. Amber malt has a strong roasty grain taste. I’d probably use 5kg in 1000L batch, lol

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Re: Amber Malt.

Post by LeeH » Fri Aug 09, 2019 9:00 pm

Hmmm, I’ve got a dozen chickens so maybe it won’t go completely to waste.


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Re: Amber Malt.

Post by MTW » Fri Aug 09, 2019 11:21 pm

This is such a timely topic for me! I have just (deliberately) taken delivery of my first ever amber malt, because it's one I've never used. Mind you, 5Kg would take a bit of using-up!

What maltster? I read that Crisp's is lighter and less roasty than Fawcett's; I have Crisp, and I'm planning to put 3% in an ordinary bitter to see what it does. You can find amber malt in some porter recipes in place of brown, but I want to expose it a little more in the territory of 10-15 SRM.

5% max seems to be a guide; 2-3% the norm, but I'm looking forward to seeing for myself.
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Re: Amber Malt.

Post by LeeH » Sat Aug 10, 2019 5:36 am

Image


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Re: Amber Malt.

Post by LeeH » Sat Aug 10, 2019 5:37 am

Free malt for collection if anybody wants any.


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Re: Amber Malt.

Post by PeeBee » Sun Aug 11, 2019 3:21 pm

Amber Malt is terrific stuff, but very variable (hence there has been answers to say it is too toasty/roasty). Suggesting it is roasted between 50 and 100 EBC doesn't help much.

Great in malty styles like "Burton Ale". E.g. Fullers 1845 clones, but the recipes for 1845 are only 10% amber and Simpsons is pretty much essential (about 65 EBC; Crisps amber might be similar?). Fawcetts amber is possibly too roasty (certainly is for 1845), but I'm playing with their "pale" chocolate malt (525 EBC) in similar recipes but at much smaller amounts (2-3%).

So try it in strong bitter ("Burton Ale" recipes) to see what you've got before giving up on it like some folk here seem to have done already (to their loss). Dark "Munich" Malt crosses amber malt territory (these days calling it "dark munich" wins it more supporters for some reason … ) but amber malt is not diastatic now-a-days.

Can't relieve you of any 'cos I live t'other side of UK.

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Re: Amber Malt.

Post by john luc » Sun Aug 11, 2019 7:33 pm

Goes great in a porter
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Re: Amber Malt.

Post by LeeH » Sun Aug 11, 2019 8:46 pm

I could loose some in an oatmeal stout?


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Re: Amber Malt.

Post by Trefoyl » Mon Aug 12, 2019 11:49 am

Graham Wheeler’s recipe for Sam Smith’s Nut Brown uses 10% amber malt. It is the first time I am using it it. Not everyone carries it here and the brand I found is Crisp.
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Amber Malt.

Post by LeeH » Mon Aug 12, 2019 12:05 pm

I manage to get rid of 100g today in an Xmas beer, so only 4900g left.

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Re: Amber Malt.

Post by Jocky » Mon Aug 12, 2019 2:12 pm

The Crisp Amber is nice - a slightly nutty roast coffee flavour. It's 50 EBC colour. I've used 25% of the grist in a stout before as it's light enough to provide lots of flavour without too much harshness.

Thomas Fawcett amber is 100 EBC and it's the equivalent of the Crisp Brown malt. You need to be careful of introducing harshness, but I've used brown malt up to 20% so it's possible. It has a much stronger coffee flavour than the Crisp.

Minch Malt's amber seems to be somewhere between the two (45-90 EBC), and I'd treat it that way too. You'll need some experimentation to find how much works ok.
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Re: Amber Malt.

Post by Kev888 » Mon Aug 12, 2019 11:36 pm

I like amber malt, though apparently the current stuff isn't what it historically was; watch the diastatic power if using in large quantities with other darkish grains.

It has a dark toast, biscuity/cocoa type of thing going on. Mine has been Fawcetts so reasonably dark - around 4% is quite noticeable in lighter beers but old-style porters can take 25% or more.
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