Think about trying the recipe below and was wondering if anyone else had tried it and what they thought.
Im thinking about adding 10-15g goldings as aroma hops, not sure yet though i may just follow it as is.
LEVELLER Springhead Brewery Newark
25 litre batch OG 1048 ABV 4.8%
HALCYON PALE MALT 4204 gms
AMBER MALT 922 gms
HOPS boil time 90 minutes
NORTHDOWN 40 gms No EBU given I calculated 30 EBU.
Yeast of your choice
Leveller.
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Robdog
Re: Leveller.
Right it seems nobody has tried this but i still fancy giving it a go.
Does the quantity of Amber Malt seem high here? Ive checked revies of the beer online and it says it is a mix of pale and amber but as ive never used amber before not sure if this amount will ruin a brew.
The review says its a complex brew with coffe and toffee notes which im guessing is down to the amber malt.
Does the quantity of Amber Malt seem high here? Ive checked revies of the beer online and it says it is a mix of pale and amber but as ive never used amber before not sure if this amount will ruin a brew.
The review says its a complex brew with coffe and toffee notes which im guessing is down to the amber malt.
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adm
Re: Leveller.
Wikipedia says:
Amber malt
Amber malt is a more toasted form of pale malt, kilned at temperatures of 150-160 °C, and is used in brown porter; older formulations of brown porter use amber malt as a base malt (though this was diastatic and produced in different conditions to a modern amber malt). Amber malt has a bitter flavor which mellows on ageing, and can be quite intensely flavored; in addition to its use in porter, it also appears in a diverse range of British beer recipes. ASBC 50-70/EBC 100-140; amber malt has no diastatic power.
I've made a couple of beers with Amber malt, but my average usage is only about 150g per batch and at that level it adds a nice crisp flavour (I don't think any of the beers survived long enough to mellow with age though....)
I'd be wary about using that much of it - although it would probably give the coffee/toffee type flavour. It might be quite harsh young though.
Amber malt
Amber malt is a more toasted form of pale malt, kilned at temperatures of 150-160 °C, and is used in brown porter; older formulations of brown porter use amber malt as a base malt (though this was diastatic and produced in different conditions to a modern amber malt). Amber malt has a bitter flavor which mellows on ageing, and can be quite intensely flavored; in addition to its use in porter, it also appears in a diverse range of British beer recipes. ASBC 50-70/EBC 100-140; amber malt has no diastatic power.
I've made a couple of beers with Amber malt, but my average usage is only about 150g per batch and at that level it adds a nice crisp flavour (I don't think any of the beers survived long enough to mellow with age though....)
I'd be wary about using that much of it - although it would probably give the coffee/toffee type flavour. It might be quite harsh young though.
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Robdog
Re: Leveller.
adm wrote:Wikipedia says:
Amber malt
Amber malt is a more toasted form of pale malt, kilned at temperatures of 150-160 °C, and is used in brown porter; older formulations of brown porter use amber malt as a base malt (though this was diastatic and produced in different conditions to a modern amber malt). Amber malt has a bitter flavor which mellows on ageing, and can be quite intensely flavored; in addition to its use in porter, it also appears in a diverse range of British beer recipes. ASBC 50-70/EBC 100-140; amber malt has no diastatic power.
I've made a couple of beers with Amber malt, but my average usage is only about 150g per batch and at that level it adds a nice crisp flavour (I don't think any of the beers survived long enough to mellow with age though....)
I'd be wary about using that much of it - although it would probably give the coffee/toffee type flavour. It might be quite harsh young though.
Good thinking mate i think i may do another TEA but try and make it just a bit stronger. I found that was really nice after just a few days in the cornie.
