John Courage Amber clone
John Courage has an unusual twist for a British beer: It used to be labeled “amber lager” and is still brewed as a lager. It is malty and sweet, with a dry grainy aftertaste.
John Courage Amber clone
(Scottish & Newcastle p.l.c., England)
(5 gallons/19 L, all-grain)
OG = 1.045 FG = 1.010
IBU = 18 SRM = 10 ABV = 4.6%
Ingredients
8.25 lbs. (3.7 kg) pale malt
0.5 lb. (0.23 kg) biscuit malt
0.75 lb. (0.34 kg) crystal malt (30 °L)
4.5 AAU Northern Brewer hops (45 mins) (0.5 oz./14 g of 9% alpha acid)
4 AAU Fuggles hops (5 mins) (1 oz./28 g of 4% alpha acid)
Wyeast 1338 (European lager) or 1742 (Danish lager) yeast (2 qts./~2 L yeast starter)
0.75 cup corn sugar (for priming)
Step by Step
Heat 11 quarts of water to 163 °F (73 ºC), crush the grains and mix into liquor. Hold mash at 152 °F (67 ºC) for 60 minutes.
Collect 5 gallons (19 L) of wort, add 1 gallon (3.8 L) of water and bring the wort to a boil. Boil for 60 minutes, adding hops at times indicated in recipe. Cool wort to 55 °F (13 ºC), aerate and pitch yeast.
Ferment at 55 °F (13 ºC), transfer prompty to secondary when primary fermentation is over and condition at 40 °F (4 ºC) for three weeks. Prime with dried malt extract and bottle. Age in bottles for four weeks.
Extract with grains option:
Steep biscuit and crystal malts, along with 0.75 lbs. (0.34 kg) of pale malt in 3 qts. (3 L) of water at 150 °F (66 ºC) for 45 minutes. (Omit remaining pale malt.) Rinse grain bag with 1 qt. (~1 L) water at 170 °F (77 ºC). Add water to “grain tea” to make 3 gallons (11 L), add 1.5 lbs. (0.68 kg) of light dried mallt extract and bring to a boil. Boil for 60 minutes. Add hops at times indicated in ingredient list. With 15 minutes remaining in boil, turn off burner and stir in 3.3 lbs. (1.5 kg) light liquid malt extract, then heat for remaining boil time. Cool wort to 55 °F (13 ºC), transfer to fermenter and top up to 5 gallons (19 L). Aerate well and pitch yeast. Ferment at 55 °F (13 ºC). Lager at 40 °F (4 ºC).
