nl724

Recipes 

I kind of wanted to start this thread to use as an avenue for us to exchange recipe ideas for complex grainbill recipes.

Currently I am planning on making a caramel cream ale with the following recipe:
6# 2-Row
0.5# 30L Caramel
0.5# 60L Caramel
0.25-0.5# 90L Caramel
0.25# 120L Caramel
0.25# Belgian Special B
0.5# Flaked Barley
0.5# Flaked Oats

1# Lactose
3oz Vanilla extract - primary
3oz Vanilla extract - secondary

Will each of the caramel malts add a flavor different from the others, or is there no benefit to layering the caramel malts in such a fashion? Any Suggestions/comments definitely welcome

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On Deck:nothing :(
Primary: Unordinary Bitter
Secondary: India Brown Ale
Secondary: empty
Bottle conditioning: Honey APA
Housing: Irish stout, Nick's Old Ale, Nick's Cream Ale, Imperial chocolate stout, Nick's SNPA, Pecan Ale, Nick's version of the VCCA, Nick's First Porter, Serpentine Scotch Ale, Apfelwein

HBDrinker008

Recipes 

seems like an awful lot of stuff going on there. I dont have an answer to your direct question but i would say youve got many adjuncts in there. Simplify it and it will probably make a better beer

HBDrinker008

Recipes 

I guess its not good to criticize without offering a suggestion. I am not a great recipe mind but I dont think special B is in the style and the crysal 120 is probably too dark. IMO

BierMuncher

Recipes 

6 ounces of vanilla in a 5-gallon batch is going to make that beer undrinkable.

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nl724

Recipes 

Here after some thought here is another version:

6# 2-Row
8oz 30L Caramel
8oz 60L Caramel
4oz 90L Caramel
2oz 120L Caramel
8oz Flaked Barley

1# Lactose
2oz Vanilla extract - secondary

__________________

On Deck:nothing :(
Primary: Unordinary Bitter
Secondary: India Brown Ale
Secondary: empty
Bottle conditioning: Honey APA
Housing: Irish stout, Nick's Old Ale, Nick's Cream Ale, Imperial chocolate stout, Nick's SNPA, Pecan Ale, Nick's version of the VCCA, Nick's First Porter, Serpentine Scotch Ale, Apfelwein