Brewing A HOPPY AMERICAN AMBER ALE with an OVERNIGHT MASH
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- Опубліковано 7 лип 2024
- I got nostalgic for the amber ales that used to be more popular a few decades ago, so I decided to brew one for myself! This beer is loaded with West Coast hops and sits somewhere between an Amber Ale and a Red IPA. It has lots of hop flavor and substantial maltiness to balance it out!
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Recipe on Brewfather: share.brewfather.app/GxbQX9Om...
Recipe for 5 gallons (19 L) , your efficiency may vary:
"Left on Red"
7.0% ABV 37 IBU
11 lb Rahr Pale Malt (77.9%)
2 lb BestMalz Red-X (14.2%)
1 lb Briess Special Roast (7.1%)
2 oz Briess Chocolate Malt (0.9%)
Mash:
Single Infusion mash at 152 F (67 C) overnight
Water (ppm): Ca: 125, Mg 10, Na 32, Cl 130, SO4 194, HCO3 43
Add to 8 gal (30 L) RO water: 2g NaCl, 8g Gypsum, 3g Epsom, 5g CaCl2
60 min boil:
60 min - 0.5 oz (14g) Chinook (12.7% AA) (20 IBU)
10 min - 0.5 oz (14g) each Cascade (6.4% AA), Centennial (8.4% AA) and Columbus (15.1% AA) (17 IBU)
0 min - 0.5 oz (14g) each Cascade (6.4% AA), Centennial (8.4% AA) and Columbus (15.1% AA) (0 IBU)
Dry hop with 2 oz (56g) Cascade after primary fermentation is complete.
OG: 1.065
Yeast: Escarpment Labs House Ale
Ferment for 1-2 weeks at 65 F (18 C). Dry hop when fermentation is complete with 2 oz Cascade.
FG: 1.012
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0:00 Intro and welcome
1:15 Recipe
5:37 Brew day
7:36 Fermentation plan
9:30 Fermentation follow-up
10:42 Pour and tasting notes
15:45 Potential Improvements
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#amberale #amber #ale #american #IPA #homebrew #redIPA #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain - Навчання та стиль
Cool to see you using Escarpment Labs yeast from up here in Canada. I know Mike from brew-dudes previously expressed concerns with yeast health in the North East and I suggested escarpment as Guelph is much closer to the Boston area than the other yeast labs and might travel better.
Dry yeast should travel well all over the world.
@@tylerb6081 yes, I was referring to liquid yeast
I brewed this and it's really good! I took your advice at the end to help dry it a bit and make it a little less sweet and I thought it turned out very balanced. I used what was available to me at my HBS:
80% Pale Ale Malt (Great Western)
10% Carared (Weyermann)
10% Special Roast (Briess)
Mashed at 150
Increased sulfates
Same hop schedule
Yeast: WLP001 (with starter) and pressure fermented at 10 PSI.
Great to hear!
Great video, Steve! Good to hear that the beer turned out delicious!
For me, this kind of beer is the heart of craft/homebrewing. Good stuff, and as always, an enjoyable episode!
Agreed! Its a classic thats just not as popular any more but is such a great beer
Escarpment labs is my local go to here just North of Guelph! Love to see such a great result using it!
I'll be using them again!
Good to see you rebrew Amber Ale!! I referenced your older vid before brewing my first amber couple months ago. Cheers man!
Yeah its one that has a special place in my heart
just bought some of this yeast to play with. Love seeing some Canadian ingredients in a video!
I'll be using them again!
I made an amber ale for the SB too! It didn’t turn out. I got a brine like character. Thankfully it was not my only beer made. Unfortunately my team lost even though they so deserved to win.
Another good one. Well done, sir
Glad you enjoyed it!
Love the T-Shirt!
A Great Beer Style 🍺 always Welcome! I like the RedX addition
Cheers!
Beautiful beer! Looks delicious. Great video as usual🍻
Thank you!
As a father of two, overnight mash is the way to go!! Cheers and great video as always
No sparge, no chill overnight mash brews are my go-to when I'm feeling lazy. Get everything ready in the afternoon, brew as normal in the evening, decant into my fermenting keg and seal let cool to pitching temp, throw in yeast and seal with soda stream canister with mini regulator, attach spunding valve and let it ride. Easiest brews I've made yet and every one has been fantastic.
Got one on tap, 6%; used 300g of fathead & tangerine dream in the wirlpool, no dry hop, Turned out great, used Nottingham under pressure, got that lovely red colour.
How does Nottingham perform under pressure. I've found it extremely vigorous non-pressurised!
Sounds delicious!
Phenomenal appearance for an amber! Good work dude. I've had good luck with amber malt for my red brews as well.
Thank you!
Love a good amber ale!!! Great style to start with but hard to perfect! Cheers Steve 🍻
Thanks dude!
Before I even start the video, I'm fired up for this one!
Sounds like a very yummy project, which I might take a crack on! Cheers, Steve.
Love a good amber ale. This sounds tasty! Cheers!
It was great!
RedX is great. I made a little extract ipa with redx as the "specialty grain". Flavor is as you describe.
Planning to do a red ale in the next brew...i can Image this one is similar so very interesting points in this vid, cheers
Nice one! Didn't know escarpment made dry yeast. Love their selection and being from up north i hand good access to them.
I just kegged a Maibock for that same feel you described. That bridge beer before spring. Should hit the spot!
Cheers!
Cheers to the maibock!
I recently got exactly the same color and clarity from a totally different grain bill, but don't mind me, I'm just a noob small scale homebrewer who only learned how to brew from YT. Cheers!!!
Congrats!
After having my kid, and with my system (Anvil) I really needed to do Overnight mashes.. I have done step mashes too lol, you just either do an even split or just do the first step before going to bed then pump it up. Last time I did 3 steps and basically set two alarms woke up and changed the temp. I want to try and do Hefe and start it at the Ferulic acid then set the power down real low and set it to it's final step and see what happens.. Cheers, this looks good and something I think I'll add to my beers to brew. Love an old school Hoppy Amber ale. There are a handful of commercial examples out here on the shelves.
If you can program it its totally possible to do an overnight step mash, just have it step up to a mashout to denature all the enzymes, then go back down to 150 or so to sit so you don't get tannins. Best of luck!
I like Amber and use Chinook and Cascade. Never have tried to dry hop nor have a SG as high.
Interesting use to get the deeper red as I have been using Crystal 60 and CaraRed. Might have to use the grains you did and compare...
Sounds delicious! Yeah the OG got out of hand, wasn't supposed to be that high
Every time I do an overnight mash, I end up with better efficiency than the standard 1hr mash. One thing I do though is hold off on the darker malts until the morning in order to keep the balance of flavours the same.
I think it does change things, I did my irish stout this year with all the dark grains in and it wasn't too much, but it is not a bad idea if you are try to keep roasty flavors under control
God bless you I just saw your 2023 recap video congratulations on the girl im currently in the boil step of a Mexican lager you teach very informative videos quick question did you go to brewing school or anything you are over the top informative on every aspect of brewing I only started brewing at the beginning of the year you were a big influence to me and my journey god bless you and your family hope all is well cheers!!!!!
Nope, no formal schooling, just a lot of passion for brewing. You pick stuff up as you do it and showing it to others makes you learn even faster. Glad the channel has been so valuable to you!
That beer looks and sounds daaaaamn tasty! Love the hop bill as well, Centennial is probably one of the most underrated hops out there. Also it's remarkable bright, I usually find most yeast not drop out as fast, especially if it's not harvested and repitched. Did you add any finings?
Agreed, centennial is one of my favorites! No finings, all natural conditioning!
I've had higher than expected pre boil OG from using Rahr malt. I always have an American Wheat on tap that is usually brewed with Bestmalz pilsner, however I decided to give Rahr a try and ended up with a higher mash efficiency, went from 81% to 88%. Turns out Rahr Pils has a higher diastatic power compared to Bestmalz pilsner.
Keep in mind that's the only change I made. Same mash profile 65°C for 1 hour, 75°C mash out for 15 minutes, sparged with 75°C water, same water profile, same pH.
Hmm, maybe there is something to that ingredient choice that isn't reflected in brewing software?
Overnight mash used to sound like a bad idea without temp ctrl. With it, seems like a good deal. Have you thought about power consumption to keep it warm? Just a thought but the convenience of an hour saved can be helpful. Especially with kids. I hear you there. Just kegged an english IPA. 5% classic english hops. This was dumped onto an english mild yeast cake, some was poured off of that. Very tasty. Clean and more attenuated. mild ale with windsor dry was 1.020. yeast cake ipa was at 1.015. I added more nutrient and mashed a few degrees lower. and temp ctrl. Many changes but for the better. It's tastes a good bit dryer and less viscous.
Its not a problem if you don't have temp control, I've done it that way before. It might drop the FG a little bit, but most of your conversion is done in the first half hour, its just a natural pause in the process. Not sure on the power consumption, but its less than a water heater. Sounds like a great English IPA!
@@TheApartmentBrewer Thanks
Great video! How do you like this red ale compared to your previous Red X red ale?
Also I see you ditched the plate chiller and got whirlpool arm from Clawhammer. How do you like the switch? Do you notice a difference in your beers?
I think this one is better, too much red-x can get very full. I've been enjoying my CFC and not having to clean a hop spider haha
So I have the same brewing system. When doing the overnight mash, do you have your recirculation going throughout the night as well? Or do you just maintain the temp on the system? I used to do this with my Grainfather (RIP) but haven’t attempted it with the Clawhammer.
Nope, I turn off the pump just in case it clogs, but I keep the temp set
How would you rank escarpment, omega, white labs, and wyeast?
I don't know if I can really rank them, I've brewed fantastic beers with all four (plus Imperial and Lallemand). They all have individual offerings as well as their versions of the same strains. I select my yeast based on time available and time of year (dry vs liquid) or if there is a strain I want to use unique to one manufacturer. Sometimes I'll take the time to build up a starter of liquid yeast and other times I'll just dump a dry packet in
Thinking of your trip to Treehouse, what would you recommend as far as a trip from an out of stater to Treehouse? Would you spend more than a day at any of their locations? Would you recommend the original location or visit one of their other ones? Thanks for your videos
They have a 3 beer per person limit on their site so spending a whole day drinking there isn't in the cards, but each of their locations is slightly different. I think Charlton has the most to offer though, and easily the most beers on tap.
Any idea energy usage of holding the temp overnight? Expensive power on the left coast
Not sure, but theoretically very little. If the element is only on a small percentage of the time to keep the temp up its probably 1/10th the usage of a water heater
Would almost wonder if overnight mashing for those of us who can keep that consistent temp, would make sense all the time just to get max efficiency out of the grains! Which have only gone up in price like everything else! Can't wait to see if these results continue...
It is certainly still viable even if you don't have temp control. Just keep in mind you will probably get a bit drier of a beer out of it
Great videos man! I'm curious which yeast nutrient you are using in all of your beers. I know you always say yeast nutrient but I'm curious which brand you prefer/are using?
Thank you!
I have been using wyeast beer nutrient
It's been a while since I've watched anything on you tube, had to start with one of your vids. Excellent as always.
Interesting with the over night mash. I'll be looking into that, for time saving / usage not really the efficiency.
But... The efficiency - what you said about the single yeast pack explains an Irish red I made. It had silly efficiency and doesn't taste at all clean. It's
... OK, but not good. I pitched a single pack and yeah, I'm probably experiencing off flavours and just didn't realise it. I likened it to a Belgium ale but I don't really like that style. Just a bit weird when you expect one thing and very definitely get another.
Anyway either a robust starter or 2 packs of yeast next time (although I rarely have more than one pack just on hand).
Thanks for the tips - cheers and this ones for you 🍻
Literally just packaged up some of my AAA that has the same hop bill but swapped Columbus with simcoe
Nice!
Love me a good Amber! I'm wondering if Escarpment House Ale yeast is simply re-packaged BRY-97? I doubt they would admit it with a likely 'NDA'. Both are made is Austria by Lalbrew. Escarpment also has a direct business partnership with Lalbrew.
I'm not sure of the origins on the yeast, but it performs like other standard American ale yeasts
I use a LP gas fired system, don’t want to mash overnight, should I mash for 60 or 120 min? Thanks Steve.
A standard 60 minute mash is perfectly adequate
Nice one!
I’m making an Amber tomorrow. My grain bill looks a lot like the one you used in the older video…Was it 4 years ago?
I’ve got 76.5% Maris otter, and 7.6% each of Crystal 50, Gladfield Supernova, and Munich, plus a
You lost me at "Beloved Bills...geez" 😂😂.
Love my Amber.
yeah yeah yeah
@@TheApartmentBrewer 🤣🤣🤣
Looks like that might sit well on the Beer Engine mate. Cheers Steve.
That would have been fun!
Really nice Red ale! 🍺
Do you think the overnight mash added 10% to the OG?
Did the dry hop drop the FG down another point or two? Do you VDK test for this kind of process? (dry hop still warm, yeast active medium contact time.).
Thank you! I don't think its necessarily from the overnight mash vs maybe just the crush, maybe the hop creep had some impact though. I try not to dry hop warm (this was at about 60) but still got the hop creep this time.
Let's Go Buffalo!
wonder if that overnight mash would be good for a NEIPA. I'm going to give it a go. The tree house IPA i brewed was way under on the numbers due to stuck mash and sparge. Pretty much maxed out brewzilla with the grain. I reckon if i did overnight mash numbers would definitely would be better.
I'm sure it would be fine, if anything maybe a little drier but thats not necessarily a bad thing
hey steve is this yeast being sold on the market? ive never seen it. maybe a private company
I believe it is only available as a commercial pitch right now, but maybe its going to be sold at homebrew scale soon? Escarpment sells plenty of homebrew scale pitches otherwise
That flavour profile sounds amazing! I wonder if you swapped out the Columbus for Amarillo to up the orange flavour if this wouldn't be a great Christmas beer; especially at 7% lol!
Great idea!
NICE MAN!!!!!!
😎👍🏻👍🏻🍺🍺🍺
Not disappointed. I'm going to have to get into an overnight mash. It is just really hard to find the time in 1 day.
Its such a gamechanger!
Is there any way to do an overnight mash with a neoprene jacket on the kettle and not leave it powered? I understand that this isn't exactly ideal but I'm really curious to know if it's possible and if it's detrimental at all
Yes, you don't need to leave it powered, but you will see the temp fall overnight. The result of this may just be a slightly drier beer
Nice video! I really like Red X, but its kind of a weird one to use. I made an amber lager with 50% red X, and it was very munich like. Add some Carafa Special and you basically end up with a dunkel. 14% isn't a ton (in my opinion), so maybe the higher abv is playing in the mouthfeel?
Its been a really long time since I made an American amber ale. I've been on a german lager kick for two years. Maybe I need to re-visit the classics!
Dried yeasts are the bomb! If I could only have one yeast for the rest of my life, it'd be 34/70.
50% is a lot of red-x! It can be very thick. Agreed on 34/70, one of the best!
What's the benefit/ reason for mashing overnight, as opposed to the typical 60 or 90 minutes?
Saves me lots of time by splitting the brew day up into two chunks, makes it far easier to fit into a busy schedule
@@TheApartmentBrewer Makes sense.
Do you end up extracting more sugar with an overnight mash, or is it simply for convenience?
@BA-wd1oo theoretically it's possible, but 99% of your extraction is done in 30 min or so. Sometimes if you let the temp fall and you don't keep the set temp up, you can see a lower than planned FG
New Apartment Brewer Video let’s fuckin gooooooooooooooo
Could that mouth feel also be coming from the over night mash?
Highly doubt it, I think there are too many complex unfermentable sugars from the red-x and the crystal malts, which you would have gotten even if you did a 60 min mash
Overnight mash sounds great, but I find the bazooka on the bottom of my mash kettle gets blocked therefore meaning the pump stops working. This means I'd be worried leaving it over night. Any advice?
Thats pretty much why I turn off the pump when I leave it overnight. More likely to have a starved pump than an issue with the heat
That's a good point
I'm always worried about uneven temperatures / burning at the bottom where the element is but I guess with the lid on and low power on the element then that shouldn't happen
Detroit should have been in the Superbowl, just saying. Give us a chance for once!
The super bowl everyone wanted was Ravens v Lions!
Bells amber is still very tasty. Hadn't had it much in the past. Recently had it and it hits. Not sweet, rich, lightly hoppy. Strong american amber i guess is arrogant bastard. Very good when fresh recently.
Hey ey ey ey! Let's go Buffalo! There's always next year right? 😅
Lol only if we don't choke in the playoffs as usual
Hi there!… long time listener first time caller from Perth WA that’s Perth western Australia.. love your channel and so very rewarding and knowledgeable videos. Just purchased a few of your tees and stickers for my brew shack.😊 would like to ask a question in regards to brewing an American IPA according to the bjcp and using new world hops .I’ve brewed a fantastic beer using a base recipe I’ve toyed with from the Brewfather library and over the last 12 months adjusted and tinkered to my likes and drinkablity…in your own opinion, how would the American market/ community react to a A IPA bittered with Nz pacific gem and dry hopped with the likes of rakau, superdelic and mosaic. Also with a whirlpool addition of rakau and mosaic. Have an IBU of 60 19.3 EBC. Would love any feedback and suggestions. Entering this beer in a local home brew contest as my first. Love the channel and belated congratulations on being a father!..from a father! 👍
Sounds pretty delicious to me!
Go Bills
I've overdown the carmel/toasted malts before. It was a boont amber clone. 10% c40 %10 c80. way too much. heavy, rich, toasted.
why do you use this over-night mash technique?
Its a time saving issue. By starting the mash the day before you basically cut out the the time you spend waiting for the mash to complete on a brew day, about an hour for most peoples. I think there may be conversion benefits as well, but pretty minimal, like a point or 2 of efficiency.
Steve is a new father and his baby requires more time so he shortens his brew day by doing an overnight mash.
i see, but mashing a beer for 8 hours seems a little bit to much for me hahahah. He probably dont take that much time though
Actually I did longer than 8 hours, this was more like 12. I just don't have the time to do all 6+ hours of filming and brewing in one session, I have to split it up. There is actually no risk at all, as long as you don't leave it above 170-175 degrees it won't be tannic, and you can't over-convert. Its a natural pause in the brewing process.
7%?!
Wasn't supposed to be 7% haha but things don't always go to plan!
I’m sorry what? Please leave Massachusetts lol
Lol I'm not originally from here!
What happened to this style? The market is so saturated with IPA’s nowadays. I feel like craft beer is much more accessible now than it was 15 years ago. Now I can find craft beer in gas stations and grocery stores, and that’s awesome. But the diversity of styles has gone away. Now if you want anything other than an IPA you have to go directly to the brewery, or to a specialty beer store.
Exactly why I made it!
That beer looks great. Nice to hear you’re a Bills fan. From Western NY, Go Bills!!
LMAO I'm not originally from here!