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Date: 02 Jun 2006 11:28:19
From: John Bleichert
Subject: amber LME --> grains question
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Hello All
I've made an Orcish Black Ale several times now (which turned out by
chance to be a robust porter) with
6.6 lbs Munton's Amber LME
0.5 lbs toasted Munton's pale malt ( 2-row / 2.25L )
0.25 lbs Briess Chocolate malt
0.25 lbs roasted non-malted black barley
I'm brewing it again tomorrow but moving from the LME to 2-row. I've
read through the archives (and Daniels) on roasting pale malt to make
it amber, but how much amber malt is too much in the grist?
Some previous posts in r.c.b put the limit for amber at around 15% of
the grain bill. Until reading these posts it was my intention to
"amber" about the same amount of gravity in 2-row as I'd get from the
amber LME but now I'm ont so sure...
Suggestions? I'd like to roast the malt tonight before brewing
tomorrow morning.
Thanks - JB
--------------------------------------------
John Bleichert - syborg@earthlink.net
The heat from below can burn your eyes out!
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Date: 02 Jun 2006 08:27:59
From:
Subject: Re: amber LME --> grains question
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John Bleichert wrote:
> Some previous posts in r.c.b put the limit for amber at around 15% of
> the grain bill. Until reading these posts it was my intention to
> "amber" about the same amount of gravity in 2-row as I'd get from the
> amber LME but now I'm ont so sure...
I've used 25% home toasted "amber" malt (toasted Marris Otter at 350
for 30 mins dry I think). It was a brown alw that turned out tasting
like a liquid piece of toast for a while but mellowed out a bit around
the 3 month mark. Very toasty still...
-T
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Date: 02 Jun 2006 16:37:03
From: John Bleichert
Subject: Re: amber LME --> grains question
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tkcbb77@hotmail.com wrote:
>
> John Bleichert wrote:
>
>> Some previous posts in r.c.b put the limit for amber at around 15% of
>> the grain bill. Until reading these posts it was my intention to
>> "amber" about the same amount of gravity in 2-row as I'd get from the
>> amber LME but now I'm ont so sure...
>
> I've used 25% home toasted "amber" malt (toasted Marris Otter at 350
> for 30 mins dry I think). It was a brown alw that turned out tasting
> like a liquid piece of toast for a while but mellowed out a bit around
> the 3 month mark. Very toasty still...
>
> -T
>
I toast some 2-row for several recipes. I like that toasted flavor and
color, though it can be overpowering if you're not careful. Roasting
to amber is a bit different. I think I'm going to follow JS'
suggestion and not roast any of it for this first mostly grain re-make
of my extract recipe.
Thanks - JB
--------------------------------------------
John Bleichert - syborg@earthlink.net
The heat from below can burn your eyes out!
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Date: 02 Jun 2006 09:16:38
From: JS
Subject: Re: amber LME --> grains question
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On Fri, 02 Jun 2006 11:28:19 GMT, John Bleichert
<syborg@earthlink.net > wrote:
>
>Hello All
>
>I've made an Orcish Black Ale several times now (which turned out by
>chance to be a robust porter) with
>
>6.6 lbs Munton's Amber LME
>0.5 lbs toasted Munton's pale malt ( 2-row / 2.25L )
>0.25 lbs Briess Chocolate malt
>0.25 lbs roasted non-malted black barley
>
>I'm brewing it again tomorrow but moving from the LME to 2-row. I've
>read through the archives (and Daniels) on roasting pale malt to make
>it amber, but how much amber malt is too much in the grist?
>
>Some previous posts in r.c.b put the limit for amber at around 15% of
>the grain bill. Until reading these posts it was my intention to
>"amber" about the same amount of gravity in 2-row as I'd get from the
>amber LME but now I'm ont so sure...
>
>Suggestions? I'd like to roast the malt tonight before brewing
>tomorrow morning.
>
>Thanks - JB
>
>
>--------------------------------------------
>John Bleichert - syborg@earthlink.net
>The heat from below can burn your eyes out!
For my $.02 worth, I'd suggest that when Amber LME is made, it's
mostly pale malt with some roasted malt thrown in. Whether that is in
the form of Chocolate, Crystal, or some other is anyone's guess. You
would be mistaken to roast all of your malt bill. In fact, if it were
me, I'd just use the 2-row as is, and let the color/flavor
contributions from your usual specialty grains come thru. See how it
turns out, and decide from there if you may want to add more dark
grains for the next try.
John S.
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