Amber v Crystal

[retourrbx]

Hello there

What differences in taste do you get between the two? Would having both in there be a good idea?

Looking at

5 kg. Maris Otter Pale
0.3 kg. English Amber Malt or 0.3kg Crystal malt
0.2 kg. Torrified Wheat info
55 g. Cascade (Whole, 4 %AA) boiled 60 min.
15 g. Cascade (Whole, 4 %AA) boiled 15 min.
30 g. Cascade (Whole, 4 %AA) boiled 0 min.

The last two brews I have made with single hops have lacked body although they aren't finished yet, so Im looking at changing things a little to improve things...

[oblivious]

yea, i find amber to be dryer compared to a caramel sweetness with crystal, also thigh is depend on how dark you crystal is

I added 250g of crystal (55l) and amber to my first gold, worked out nice

[mysterio]

Amber (100 EBC from H&G) has a very highly toasted flavour, if you try chewing some it has a sort of burnt flavour, it's quite nice in a Scottish ale.

[oblivious]

Amber (100 EBC from H&G) has a very highly toasted flavour, if you try chewing some it has a sort of burnt flavour, it's quite nice in a Scottish ale.

your 80 shilling had some in it, looked nice

[johnmac]

Amber? Don't like it, won't use it again.

[steve_flack]

I've just used a few percent in a Boy's Bitter. It's very different to crystal - dry and biscuity - a bit like a digestive. I'm not sure I like it in that style of beer and will probs leave it out next time. I find you get a nicer balance of flavours from a blend of light and dark crystals.

[Matt]

Like Mysterio said, it has quite a burnt flavour. It works well in DRB's Bramling Beauty recipe, but IMHO the burnt flavour may clash with the citrus of Cascades.

Matt

[retourrbx]

I was going to get some Bramling when I got the cascade so think Ill use the crystal for this one and have a go with the amber in t'other

[Vossy1]

It's very different to crystal - dry and biscuity - a bit like a digestive

That's exactly what I've found, and I like it.
I used almost 10% amber in my Hunky Dory and I like the way it's tasting already

[bitter_dave]

I've got a pack of the Brupaks Amber but am a bit afraid to try it, in case it tastes too smokey (which I assume is what is meant by roasty?). It's 100 EBC, I assume the higher the EBC the more roasty/smokey? I want digestives!

[steve_flack]

I've got a pack of the Brupaks Amber but am a bit afraid to try it, in case it tastes too smokey (which I assume is what is meant by roasty?). It's 100 EBC, I assume the higher the EBC the more roasty/smokey? I want digestives!

Roasty is different to smokey. For smokey try a Rauchbeer. Roasty is more coffee occasionally veering towards burnt.

[Vossy1]

Hey BD,

The amber I used in my recipe was 100SRM and it's come through like liquid digestives....mmmmmm
No roastyness or smokeyness

Tasting good enough to eat after only 4 days in FV1

[bitter_dave]

Roasty is different to smokey. For smokey try a Rauchbeer. Roasty is more coffee occasionally veering towards burnt.

Hey BD,

The amber I used in my recipe was 100SRM and it's come through like liquid digestives....mmmmmm
No roastyness or smokeyness

Tasting good enough to eat after only 4 days in FV1

Thanks guys that's very useful I'll take a look at your recipe Vossy. I'm liking the idea beer which tastes of digestives, much better than tea and digestives

[mysterio]

I must be using a different amber malt to Vossy & S_F, the stuff I get is definately on the roastier side and tastes nothing like digestives.

I was looking for a malt that had that biscuity taste, ended up toasting my own in the oven at 180C for about 35 mins. Bottled Marstons Burton bitter has that character which I like.

[Garth]

I agree mysterio, Burton Bitter is very biscuity, nice beer that is, Home Bargains usually have it in for 99p a bottle.