Looking to brew the Caramel Cream Ale as per Cheesefood's Recipe. I will be kegging so how would I handle the priming phase? Should I just add the 1 cup of Lactose 4 oz. of vanilla and 1.5 cups light DME when I keg? I do not force carbonate.
As far as the rest of the recipe I will follow as per Cheesefood.
Thanks for any input
3 pounds extra light DME
3 pounds light wheat DME
1 pound Caramel 60L (steeped for 45 minutes at 150'-165')
1oz Cascade for bittering (60 minutes)
.5oz Saaz for flavor (20 minutes)
.5 oz Tettnang for aroma (end of boil)
Wyeast German Ale (they don't carry White Labs)
1 tsp Irish Moss (10 minutes)
4oz Lactose @ 15 minutes
2 oz real vanilla extract (too damned expensive to use more)
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.