Amber malt mini mash?

[HighHops]

I've only ever steeped crystal before, but I've just bought a pound of maris otter pale malt and a pound of amber malt. I want to make an amber ale, so will probably steep 1/2 pound crystal with this. Can I do a mini mash in 6 Litres and then add 2Kg DME after the boil to make up to 5 gallons? Is mashing the same as steeping - i.e. 1/2 hour at 65 - 70C then boil for 1 hour with hops. I haven't got the kit for AG so I'm just gonna fill a few muslin bags?

Does anyone know if this will work? Help would be appreciated before I make 5 gallon of shandy bass.

[micromaniac]

I've only ever steeped crystal before, but I've just bought a pound of maris otter pale malt and a pound of amber malt. I want to make an amber ale, so will probably steep 1/2 pound crystal with this. Can I do a mini mash in 6 Litres and then add 2Kg DME after the boil to make up to 5 gallons? Is mashing the same as steeping - i.e. 1/2 hour at 65 - 70C then boil for 1 hour with hops. I haven't got the kit for AG so I'm just gonna fill a few muslin bags?

Does anyone know if this will work? Help would be appreciated before I make 5 gallon of shandy bass.

just gone over to extract brewing myself with a hope of full mash when ive the hang of extract.from what ive read about mash you have to mash/steep for 90 mins at about 70*.and it can be done in a muslin bag but it has to sparged with water of the same temp.then its added to copper with any extract and hops and boiledd as usual.as i said i,m not 100% on this so i,ll keep an eye on any other replys

[OldSpeckledBadger]

I've only ever steeped crystal before, but I've just bought a pound of maris otter pale malt and a pound of amber malt. I want to make an amber ale, so will probably steep 1/2 pound crystal with this. Can I do a mini mash in 6 Litres and then add 2Kg DME after the boil to make up to 5 gallons? Is mashing the same as steeping - i.e. 1/2 hour at 65 - 70C then boil for 1 hour with hops. I haven't got the kit for AG so I'm just gonna fill a few muslin bags?

Does anyone know if this will work? Help would be appreciated before I make 5 gallon of shandy bass.

I'm not sure about the process used for making amber malt but I'd imagine that whatever they do to it means that it can't "self mash". In other words it needs to be added to some something which will supply the necessary enzymes to convert its starch into sugar. You could mash it with a special type of liquid malt extract call Diastatic Malt Syrup (DMS). This is specially made to preserve the enzyme Diastase which is the main enzyme that converts starch to sugars during the mashing process. DMS carries a price premium and you also need some means of keeping a stable temperature of about 66C for 90 minutes - basically a mash tun. IMHO if you're going that far then you may as well go full grain and save some money.

[EoinMag]

You don't want very much amber in a brew. I did a best bitter a while back, partial mash, I put 650g in a 55l brew and I'll do this beer again but I will reduce the amount of amber malt to 400g the next time. That's in 55l. If you're only making 5 gallons I'd not go above about 100g of the stuff or it will end up undrinkable.

[HighHops]

I'm not sure about the process used for making amber malt but I'd imagine that whatever they do to it means that it can't "self mash". In other words it needs to be added to some something which will supply the necessary enzymes to convert its starch into sugar. You could mash it with a special type of liquid malt extract call Diastatic Malt Syrup (DMS).

Thanks again Old Speckled One. You're right, amber malt can't self mash, but I thought that the pale malt (maris otter) contained the enzyme to convert the adjuncts in the mash. Don't really want to splash out on diastatic malt. If I use 1 pound of pale malt with 1/4 pound of amber malt as EoinMag suggests (thanks mate!) do you think this will work?

I can keep it at the right temp (66C) using a candy thermometer and the lowest flame on the hob.

[HighHops]

You don't want very much amber in a brew. I did a best bitter a while back, partial mash, I put 650g in a 55l brew and I'll do this beer again but I will reduce the amount of amber malt to 400g the next time. That's in 55l. If you're only making 5 gallons I'd not go above about 100g of the stuff or it will end up undrinkable.

Thanks for the advice EoinMag! When you say it would be undrinkable, what effect does the amber malt have on the brew and what tastes or flavours are you trying to reduce? I hadn't considered this - just thought that it would mainly affect the colour.

[HighHops]

just gone over to extract brewing myself with a hope of full mash when ive the hang of extract.from what ive read about mash you have to mash/steep for 90 mins at about 70*.and it can be done in a muslin bag but it has to sparged with water of the same temp.then its added to copper with any extract and hops and boiledd as usual.as i said i,m not 100% on this so i,ll keep an eye on any other replys

Hi micromaniac! What do you mean "it's added to copper". Never heard this before!

[EoinMag]

You don't want very much amber in a brew. I did a best bitter a while back, partial mash, I put 650g in a 55l brew and I'll do this beer again but I will reduce the amount of amber malt to 400g the next time. That's in 55l. If you're only making 5 gallons I'd not go above about 100g of the stuff or it will end up undrinkable.

Thanks for the advice EoinMag! When you say it would be undrinkable, what effect does the amber malt have on the brew and what tastes or flavours are you trying to reduce? I hadn't considered this - just thought that it would mainly affect the colour.

Very very bitter in a bad way.

With regard to your other question, the copper is the boiler, it's the brewing term for the boiler. In the olden days they were all made out of copper, such as.

[micromaniac]

just gone over to extract brewing myself with a hope of full mash when ive the hang of extract.from what ive read about mash you have to mash/steep for 90 mins at about 70*.and it can be done in a muslin bag but it has to sparged with water of the same temp.then its added to copper with any extract and hops and boiledd as usual.as i said i,m not 100% on this so i,ll keep an eye on any other replys

Hi micromaniac! What do you mean "it's added to copper". Never heard this before!

sorry what i ment was its added to the copper