Amber Malt....?
Amber Malt....?
A beer fuelled Sunday night on the Malt Miller led to a delivery where alongside all the stuff I wanted was 2 kg of Thomas Fawcett amber malt that I guess I thought was a good idea at the time...
I know I can use it as a substitute for brown malt in a porter or in a 1845 clone, but has anyone else got any ideas how I can use this up more quickly than in my porter brews over the next 10 years?
Cheers
I know I can use it as a substitute for brown malt in a porter or in a 1845 clone, but has anyone else got any ideas how I can use this up more quickly than in my porter brews over the next 10 years?
Cheers
Re: Amber Malt....?
You can add it to most things. I think I even put a small amount in a lager once.
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Re: Amber Malt....?
I agree, a few ounces will add a touch of complexity to many brews without being overpowering.rpt wrote:You can add it to most things. I think I even put a small amount in a lager once.
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Re: Amber Malt....?
So use as a crystal substitute?
Now you say it, I'm pretty sure I've seen a Mikkeller recipe that uses amber in a lager as well.
Now you say it, I'm pretty sure I've seen a Mikkeller recipe that uses amber in a lager as well.
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Re: Amber Malt....?
I love it, but beware that particular malt in high percentages. I'd recommend 3% of the grainbill in every single thing you brew until it's gone.
Re: Amber Malt....?
You can use it loads in porters and stouts. Unfortunately Fawcetts amber is rather coffee flavoured iirc, compared to the other ambers you get which are more biscuity, so it's a bit more limited in its use. I believe Fullers use Simpsons malt for their amber which is biscuit flavoured, not like the Fawcetts one at all.
It will keep well though, a couple of years if stored well
edit- you say 2kg, well you could use that up in three stout recipes easy. . Unless you meant 20kg, in which case, good luck sweet prince
It will keep well though, a couple of years if stored well
edit- you say 2kg, well you could use that up in three stout recipes easy. . Unless you meant 20kg, in which case, good luck sweet prince
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Re: Amber Malt....?
I've used it in pale beers, like Seymour says at only about 4%. It gives a nice malty edge to things. It worked really well in a saison.
I've just done a porter with it and I'm really pleased with it. I've used 15% in that with 10% brown malt and 5% chocolate malt. I did a bitter that had 10% amber and 5% brown malt and that was really good. Both have lots of coffee and deep roast flavours without the residual sweetness of crystal malts.
It works well with fruitier hops; the bitter was with Mandarina Bavaria and it went down a treat.
There's a Ron Pattinson recipe for a table porter that uses 25% odd amber malt. I bet that's really good.
I've just done a porter with it and I'm really pleased with it. I've used 15% in that with 10% brown malt and 5% chocolate malt. I did a bitter that had 10% amber and 5% brown malt and that was really good. Both have lots of coffee and deep roast flavours without the residual sweetness of crystal malts.
It works well with fruitier hops; the bitter was with Mandarina Bavaria and it went down a treat.
There's a Ron Pattinson recipe for a table porter that uses 25% odd amber malt. I bet that's really good.
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Re: Amber Malt....?
My last beer 'Lady Liberty Ale', the example of an APA from Palmers 'How to Brew' used 6.5% of Amber malt and it has a distinctly coffee/liquorice twang to it that I'd say is a little too strong. As soon as I tasted it for the first time I recognised the flavour as being the dominant smokey/coffee thing from Sharpes 'Doombar'. Am I right in thinking that is down to the Amber malt?
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Re: Amber Malt....?
Hanglow wrote:You can use it loads in porters and stouts. Unfortunately Fawcetts amber is rather coffee flavoured iirc, compared to the other ambers you get which are more biscuity, so it's a bit more limited in its use. I believe Fullers use Simpsons malt for their amber which is biscuit flavoured, not like the Fawcetts one at all.
It will keep well though, a couple of years if stored well
edit- you say 2kg, well you could use that up in three stout recipes easy. . Unless you meant 20kg, in which case, good luck sweet prince
I repeat this. Fawcett amber is a darker version, more dry coffee flavour than some others.
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Re: Amber Malt....?
Guess what's in my glass as I'm writing this?
A little while after I started AG I decided to do a few brews using Amber, increasing the quantity until it was "a bit too much". That turned out to be 6% Amber with 5% Crystal for me.
Current glass is 94% Proant Extra Pale, 6% Amber.
A little while after I started AG I decided to do a few brews using Amber, increasing the quantity until it was "a bit too much". That turned out to be 6% Amber with 5% Crystal for me.
Current glass is 94% Proant Extra Pale, 6% Amber.
I brew therefore I ... I .... forget
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Re: Amber Malt....?
Which maltsters amber?vacant wrote:Guess what's in my glass as I'm writing this?
A little while after I started AG I decided to do a few brews using Amber, increasing the quantity until it was "a bit too much". That turned out to be 6% Amber with 5% Crystal for me.
Current glass is 94% Proant Extra Pale, 6% Amber.
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.
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Re: Amber Malt....?
I steered away from the Thomas Fawcett and went with the Crisp. Description was as below on the malt miller
'EBC 50
Gives a dry, biscuity flavour to ales and provides red hue
This is very different from the much stronger amber malt from Thomas Fawcetts'
Looking back at my notes it was 5.8% grist. Crystal and Munich at 5.8% too and the rest lager malt. Pretty much at your 'too much' cut off point, vacant.
I've got a glass now and there is just too much coffee in the aftertaste for me and, just as Jocky puts it, it's a dry coffee taste. Like the bits of raw freeze dried coffee when someone doesn't stir it in properly. I think I'll max out at 3% next time. As someone else points out, a dash for complexity sounds like a plan for the future.
'EBC 50
Gives a dry, biscuity flavour to ales and provides red hue
This is very different from the much stronger amber malt from Thomas Fawcetts'
Looking back at my notes it was 5.8% grist. Crystal and Munich at 5.8% too and the rest lager malt. Pretty much at your 'too much' cut off point, vacant.
I've got a glass now and there is just too much coffee in the aftertaste for me and, just as Jocky puts it, it's a dry coffee taste. Like the bits of raw freeze dried coffee when someone doesn't stir it in properly. I think I'll max out at 3% next time. As someone else points out, a dash for complexity sounds like a plan for the future.
Re: Amber Malt....?
No-name from Worcester Hop Shop 65 EBCJocky wrote:Which maltsters amber?
I brew therefore I ... I .... forget
Re: Amber Malt....?
That's in the range of Crisp or Simpson; Fawcetts or Bairds are a fair bit darker. I imagine it'll be crisp as that's where he seems to get his big sacks of base malt from
Do you like the proant malt? I was thinking of getting some to do an orval clone at some point, they use it for about half their grainbill I think, although I imagine it's from a belgian maltster instead
Do you like the proant malt? I was thinking of getting some to do an orval clone at some point, they use it for about half their grainbill I think, although I imagine it's from a belgian maltster instead
Re: Amber Malt....?
I can't say I noticed any difference. I brewed a couple of kegs back in October. I got through the first cornie in November and it was perfectly clear then.Hanglow wrote:Do you like the proant malt?
I brew therefore I ... I .... forget