King Of Clubs American Amber Ale
#1
Posted 18 November 2011 - 09:26 PM
King Of Clubs American Amber Ale
5 lbs UK Pale Malt
2 lbs Rahr 2-Row Malt
2½ lbs Weyermann Dark Munich
6 oz Belgian CaraMunich
1 oz Debittered Black Malt
1 oz Mt. Hood pellets 6.1% for 60
½ oz Liberty pellets 4.5% for 15
½ oz Liberty pellets 4.5% for 10
½ oz Liberty pellets 4.5% for 5
½ oz Liberty pellets 4.5% for 1
White Labs 01 California Ale Yeast
OG: 1.054, FG: 1.014, IBU: 36, SRM: 13, ABV: 5.2%
Mash temp was 151° for 60 minutes. 100% filtered tap water with some calcium chloride, gypsum and a small amount of masgnesium sulfate. I considered dry hopping this in the keg with another ounce of Liberty but I didn't. It may have been even better but it's really nice as it is. Dark, clear, clean-tasting and addictive. Cheers Beerheads.
#2
Posted 19 November 2011 - 08:07 PM
#3
Posted 21 November 2011 - 02:02 PM
Rick: Yeah, I hadn't made one in awhile so I was looking forward to it. I really need to snap a pic because this beer looks very nice. I went to a party Saturday night that ended up being more of a 50-60 person wine tasting (the host works for a wine distributor). But I brought a 12 of this AAA and another mixed 12 of ESB, Red and Pale Ale. A few people there weren't into the wine so we dusted my case of beer and everyone who tasted this Amber liked it. Yesterday, inlaws were over watching football & having pizza and surprisingly, everyone was in the mood for beer. My wife's sister and her husband were drinking this beer (they normally drink Amstel Light) and me, my wife and my FIL were all drinking this too. It's unusual for everyone to agree on the same beer but we did. I think this keg is just about to burp.Ken, this beer looks great! I did a similar style AAA mine was with Am. 2-row, some C40 and C120, and a touch of pale chocolate. I used Magnum at bittering then Liberty at the end of the boil just like you did. Needless to say, it came out great! Liberty is a cool hop that goes well in both American ales and German lagers. Its has that nice floral/spicy noble-esque aroma with a hint of citrus.
#4
Posted 28 November 2011 - 03:25 PM
#5
Posted 30 July 2013 - 02:04 PM
Making a batch of this tomorrow morning. I'm using an ounce of Carafa I in place of the debittered black malt and there will be 2 ounces of Mt. Hood and an ounce of Liberty which is opposite of the recipe shown here. This probably won't see the taps until the fall at which point it should be perfect.
#6
Posted 31 July 2013 - 06:16 AM
what was the thought process behind using the UK pale and the rahr 2-row as the base? I would have probably just used all UK pale for simplicity. I get that using some of the 2-row probably makes it a little less malty overall but since you are using a good amount of dark munich i would expect this to be down in the noise.
#7
Posted 31 July 2013 - 06:36 AM
what was the thought process behind using the UK pale and the rahr 2-row as the base? I would have probably just used all UK pale for simplicity. I get that using some of the 2-row probably makes it a little less malty overall but since you are using a good amount of dark munich i would expect this to be down in the noise.
No thought process... it's just what I had at the time. On this batch I'm making today, it's 5 lbs of Rahr Pale Ale malt plus 2 lbs of Best Malz Pilsner. I have a 55-lb sack of Pilsner malt but I don't have much 2-row in the house at the moment.
#8
Posted 31 July 2013 - 06:39 AM
No thought process... it's just what I had at the time. On this batch I'm making today, it's 5 lbs of Rahr Pale Ale malt plus 2 lbs of Best Malz Pilsner. I have a 55-lb sack of Pilsner malt but I don't have much 2-row in the house at the moment.
I do this a lot, split the 2-row or MO up with some Pilsner. I just like how it comes out so I keep doing it.
#9
Posted 31 July 2013 - 06:57 AM
I do this a lot, split the 2-row or MO up with some Pilsner. I just like how it comes out so I keep doing it.
i'm too damny lazy to weigh them seperately
#10
Posted 31 July 2013 - 07:01 AM
On a beer like this, I think it's okay and I don't think you would notice all that much. The Rahr Pale Ale malt has a deep and rich aroma and flavor to it so it could come out very similar to the last time I made it. About 15 minutes left in the boil!
#11
Posted 14 August 2014 - 09:13 AM
I have some 1056 running in MLPA right now and it already worked on my Amarillo-Citra pale ale which is now in secondary. Over the weekend I plan to rack the MLPA to secondary and make the Mosaic Pale Ale I posted in Ettel's Mosaic beer thread and after that... this AAA with Mt. Hood for bittering and the last 4 hop additions will be Santiam instead of the Liberty posted in the recipe. I'm going to use 7 lbs of this Malteurop base malt I have along with Best Malz Munich 10, the C120 and then an ounce of dehusked Carafa III. Should be nice when the weather starts cooling off... ahem... more cool than it is right now.
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