Amber Malt

[jamesb]

Hi All

Has anyone used this as a base malt - obviously the diastatic version. I'm aware that there's a difference in processing and that modern amber malt isn't the same as was used in the past - some breweries did use it as a base malt.

Anyone know the major differences (flavourwise, etc) between the diastatic amber and the normal amber?
I have a recipe for a historical ale (yes ano, that one) that I'm thinking of giving a try, it's just that I'm not a massive fan of amber in large quantities.

This is a modern version of Northgate Old Chester (1902) to make a 23l (5 gallon) batch:

5.2Kg Amber Malt (60 EBC) - They used their number 2 colour malt
530g Flaked Maize - As per original recipe proportion

Mash for 90 minutes at 66°C in 13.7l liquor

Sparge liquor 20.1l

Start of boil hops:

30g Fuggles (alpha 4.9%)
30g Goldings (alpha 5.7%)

Boil for 90 minutes, adding

910g White sugar - 20 minutes before end

3g Irish Moss (not in original, but I always do this) - 15 minutes before end

End of boil hops:

30g Goldings (alpha 5.7%)

Allow to steep for about 15 minutes before filtering off.

You can re sparge about 10% wort through the hop debris, as Northgate did, but if you have an efficient hop filter on your boiler, I have found it makes no noticable difference. I tried this using a large plastic seive once.

O.G. 1065 ABV approx 7.4%

 

[ano]

yes ano, that one

Ha!

 

[evanvine]

Well that explains what "ano" meant.

 

[Aleman]

Obviously diastatic amber is paler roasted than 'standard' amber . . . but I also think that although it is 'diastatic' the malt lacks the ability to convert itself . . . . and beta amylase activity especially is significantly lowered . . . meaning you get a thick chewy sweet beer.

You have two options available, one is obviously to use some pale malt, replace perhaps up to a 1/3 of the amber with pale. . . . The other option which many would consider cheating . . . . and as you have access to a local micro you can possibly get hold of it from Murphys is to throw in some Biase 320P or even some Trizyme. . . . I've been looking at an article based on these for Brewers Contact, and once the femtobrewery is up and running I am going to tackle some of those Durden Park porters and browns that are 1/3 Pale, 1/3 Amber and 1/3 Roast/Black malts . . . totally unable to convert itself so some sort of enzyme is required.

 

[jamesb]

Thanks Tony.

I'll pass that lot on to the person who is doing the research.