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Author Replies
petec
06/06/08 12:25 PM  
amber malt
I'm hoping to brew some historical stouts and porters but the amber malt supply seems to have disappeared. Anybody have a mailorder source for a couple lbs?

thanks,petec

Mike T
06/06/08 02:41 PM  
Re: amber malt
Strange, I couldn't find it at any of the big online shops. Might be time to think about toasting your own.
Al B
06/06/08 03:51 PM  
Re: amber malt
Sounds good Petec,

Try Midwest supply for Crisp amber (looks like Northern brewer is out). North Country malt supply usually has Fawcett amber. Toasting is good way to go too.

I've done one w/ 40% pale, 40% amber, 17% brown, 3% black (1877 recipe) - still percolating in secondary with some oak.....alot of complex sugars yet after primary fermentation. Great promise though.

petec
06/10/08 05:09 PM  
Re: amber malt
Thanks AlB.

Just put my order into Midwest. How did your gravity at transfer to 2ndary look? wow, thats a lot of amber.

english yeast?

petec

Al B
06/11/08 09:34 AM  
Re: amber malt
I'll take a look tonight on the gravity notes, I remember the gravity was quite high when transferred to the secondary even though the initial ferm. was finished. I'm attributing this to all of the higher chain sugars involved. About a quart of wort was also kettle-carmelized before the boil. It is steadily, but slowly fermenting yet - drying out nicely. OG was 1094.

Used 1099 Whitbread. Kent hops. Based off of Ron Pattinson's notes of Griffin's 1877 Triple stoudt.

EWW
06/11/08 10:52 AM  
Re: amber malt
I've been planning some historical beers lately and posted some recipes over on beer tools ( http://www.beertools.com/html/recipe.php?style=55&category=All+Grain&grain=none&extract=none&adjunct=none&hop=none&text=historical&sort=recent&order=d ) to help me with the conversion from UK gallons to US gallons. The origonal recipes are from the Durden Park Beer Circle/"old British beers - 2nd ed." as posted at:

http://www.countybeermakers.org.uk/oldbeers/book2-list.php

Al B
06/11/08 06:48 PM  
Re: amber malt
It was brewed in Dec. and slowed to a whopping 1046 - it's now 1029.....

Just did another 1805 Porter (Barclay Perkins) - that had 56% pale and 44% Brown malt.....that's alot of brown!

Al Brown

petec
06/12/08 01:08 PM  
Re: amber malt
Is it aging with just the primary yeast driving it to that 1.029 so far?

Does the sugar composition on the amber/brown malt sugguest long drawn out fermentations or do you think its the reduced wort addition you did creating long chains?

Hows the 1805 gravity progressing?

petec

Al B
06/12/08 02:00 PM  
Re: amber malt
yes primary yeast

I tend to think both.

1805 is only 9-10 days old, I'll find out pretty soon.

EWW
06/12/08 02:28 PM  
Re: amber malt
Al B,

How long did you mash this? A lot of the research I've done suggests a long (i.e. 3 hour) mash with historical beers that have a high % of brown/amber malt. Just wondering since I'm planning to brew a historical porter/stout within the next week.

Al B
06/12/08 03:02 PM  
Re: amber malt
The research I read was a batch sparge, 1 hour each mash.

So after 1 hr, sparge to fill the mashtun + mash another hour. The kettle-carm. from the first runnings while doing the second sparge cuts down on time.

Another curious aspect was steeping hops in 142-172F water at a high rate(for example 5.63 lbs/barrel for the SSS) rather than in the boiling wort. Seemed to work nicely, if not for using a ton of hops in a modern day shortage. The hop tea was then dumped on the carm. malt sorta "deglazing".

EWW
06/12/08 06:29 PM  
Re: amber malt
I've heard that before, but I'm going with Dr John Harrison and people at Durden Park (i.e. secondary sources) and they have suggested to mash thick for 3 hours at 150ºF (66±1ºC). Raise temperature to 170ºF (77ºC) for 30 minutes. Sparge with hot water at 180 - 185ºF (82-85ºC) to O.G. or required volume. Boil with hops for 90 minutes. My rational is that the longer mash should break down some of the longer chains in the brown malt and make it a bit fermentable.
Al B
06/12/08 09:00 PM  
Re: amber malt
I mashed thick as well @ on the high side 156 or so. Well, I'm certainly letting the 1877 SSS mature for awhile.

So what recipe did ya decide to with? with the amber that is...

I did locate a second source for Fawcett amber + brown. I've used it and is a tad darker than the Crisp lovibond range. The other brown sometimes called coffee malt (Simpsons is much darker - alot like Pale chocolate)

EWW
06/13/08 01:27 AM  
Re: amber malt
For the amber I'm going with Maclay’s 56/- Mild Ale from 1909. However, Whitbread’s Double Stout from 1880 is the one I'm brewing in the next few days (no amber, just the brown malt). The mild will be brewed shortly after.
 
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