Carmel brew ideas
Looking to do a holiday brew with egg nog spices. I'd like the base to be a carmel flavor beer around 7% abv. Suggestions?
Take Mosher's Caramel Quad recipe but do it as a dubbel? I don't have the recipe in front of me but I think he caramelizes the DME and sugar then adds it to the kettle.
Maybe start with cheesefood's caramel cream ale and go from there?
Thanks, I guess I should also add that I'm brewing all grain. Not that extract isn't an option, I just like brewing with grains.
Type: All Grain
Batch Size: 3.00 gal
Boil Size: 4.40 gal
Boil Time: 60 min
4 lbs 11.2 oz Pale Malt, Maris Otter (3.0 SRM) 56.6 %
2 lbs 4.8 oz Wheat Malt, Bel (2.0 SRM) 27.7 %
1 lbs 1.6 oz Caramel/Crystal Malt - 60L (60.0 SRM) 13.3 %
0.60 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 5 15.6 IBUs
Adjuncts & Spices
4.8 oz Milk Sugar (Lactose) (Boil 5 mins) Adjunct
0.60 tsp Cinnamon (Boil 5.0 mins) Spice
0.60 Items Vanilla Bean (Boil 5.0 mins) Spice
0.30 tsp Cloves (Boil 5.0 mins) Spice
0.30 tsp Nutmeg (Boil 5.0 mins) Spice
Est Original Gravity: 1.068
Est Final Gravity: 1.017
Estimated Alcohol by Vol: 6.7 %
Bitterness: 15.6 IBUs
Calories: 151.6 kcal/12oz
Est Color: 13.2 SRM
Mash at 155.0 F
1.5 pkg Nottingham (Danstar)
Set chamber at 60.0 F
How did this turn out?
I probably should have explained this months ago. Mosher's recipe is all grain but you caramelize some sugar and 1lb extract and add it to the brew pot to get the caramel taste.
I brewed it about a month ago so it is still sitting in primary but you can taste the caramelized sugar. Actually, I over caramelized it so it has more of a creme brûlée slightly burnt taste.
I wonder how the o.p.'s spices worked.
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