Caramel cream ale? - Page 5

Cheesefood · 01-24-2006, 12:16 AM

I found a bottle of it that had gotten stashed away. I'm drinking it right now - the very last of the original batch and it's even better with age. The vanilla flavor gets a little lighter but it's still nice and creamy. I can't wait to try Batch 2.

The Happy Mug · 01-27-2006, 01:09 AM

Quote:

Originally Posted by anthrobe

The more this post comes back the more I am thinking about brewing this one up.

That's the truth. I found myself looking for something similar to it at Total Beverage today.

**Beermaker** · 02-02-2006, 11:46 PM

I have the CVCA in 2ndary and about to keg. Looks and tastes good so far. I cant wait to try this out. I will give it a week in the keg on 15 psi, then put it on tap. Thx Cheese.....

Cheesefood · 02-03-2006, 12:22 AM

I needto rack mine to the secondary soon. Can't wait to hear your review.

Kevin K · 03-29-2006, 02:38 PM

Quote:

Originally Posted by Cheesefood

Here's the final recipe that I'm brewing RIGHT NOW.

Malts
3 pounds extra light DME
3 pounds light wheat DME
1 pound Caramel 60L (steeped for 45 minutes at 150'-165')

Hops
1oz Cascade for bittering (60 minutes)
.5oz Saaz for flavor (20 minutes)
.5 oz Tettnang for aroma (end of boil)

Yeast
Wyeast German Ale (they don't carry White Labs)

Extras
1 tsp Irish Moss (10 minutes)
4oz Lactose @ 15 minutes
2 oz real vanilla extract (too damned expensive to use more)

[EDIT]
Priming
>1cup Lactose
4oz vanilla
1.5 cups light DME

I'm adding the Lactose in the last 15 minutes of the boil. I'll add the vanilla in the primary, because I don't want to risk losing any that bonds to the trub. So far, it smells fantastic but I'm still at the bittering hops boil. I think this should end up with a nice caramel flavor and a good hint (perhaps a suggestion size amount) of vanilla. I've had vanillas with way too much flavor and they tasted too much like candy. This should have a decent balance.

Notes: 11/4/05

So good. Can't even explain it - you simply must make this beer. I let it prime for almost 2 weeks before fridging it, then cracked one tonight after only about 30 hours. Great head, good lace, nice color, good body and nose. Pictures won't do it justice, but here's one anyways

Guys, as someone who is lactose intolerant, how badly is this recipe going to blow my ass out?

I'd really like to try this beer, but the lactose worries me.

Kevin

Cheesefood · 03-29-2006, 02:50 PM

Quote:

Originally Posted by Kevin K

Guys, as someone who is lactose intolerant, how badly is this recipe going to blow my ass out?

I'd really like to try this beer, but the lactose worries me.

Kevin

Find another insoluble sugar that agrees with your stomach. Or you can try it without the extra sugar all together. As someone who is lactose tolerant, I can assure you that there will be considerable ass-blow. A few of these and I can blow the sheets off the bed.

I cut it down significantly on version 2.0 and haven't noticed a massive difference, but I haven't drank a proper bottle of it yet (just leftovers from bottling.)

El Pistolero · 03-29-2006, 02:56 PM

Quote:

Originally Posted by Kevin K

Guys, as someone who is lactose intolerant, how badly is this recipe going to blow my ass out?

I'd really like to try this beer, but the lactose worries me.

Kevin

You could try using malto-dextrin instead of lactose...that will take care of the "creamy" part, but you'll need something else for the sweetness. You might try using Laaglander extract...that will finish sweeter than other brands.

m_f · 03-29-2006, 02:56 PM

Quote:

Originally Posted by Kevin K

Guys, as someone who is lactose intolerant, how badly is this recipe going to blow my ass out?

I'd really like to try this beer, but the lactose worries me.

Kevin

a comparison:

8oz of lactose in 5 gal (1.18%) or 0.2 oz per pint.
milk has 4.7 % app. (0.75 oz per pint aprox)
So drinking a Pint of this beer is like drinking about 5 oz of milk.

Don't know if this is too much for you, but the comparison may help.
what if you replace the lactose by maltodextrine plus a dash of some sweetener?
can even use only maltodextrine in the boil and bottling and sweeten in the glass

not sure of the result, but just an idea to be on the safer side.

Kevin K · 03-29-2006, 03:00 PM

Thanks Cheesefood, I'll let you know if I decide to risk it.

Kev

Edit - m_f, 5oz of milk would keep me a safe distance from my wife and any sources of open flame.

**Baron von BeeGee** · 03-29-2006, 03:44 PM

Quote:

Originally Posted by Kevin K

Edit - m_f, 5oz of milk would keep me a safe distance from my wife and any sources of open flame.

I never thought lactose intolerance sounded cool until now.