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Old 09-09-2012, 10:37 PM   #1
JDFlow
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Default 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?

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Old 09-09-2012, 11:47 PM   #2
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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.

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Old 09-09-2012, 11:51 PM   #3
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Maybe start with cheesefood's caramel cream ale and go from there?

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Old 09-10-2012, 12:24 AM   #4
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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.

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Old 09-10-2012, 05:45 AM   #5
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Quote:
Originally Posted by bassballboy View Post
Maybe start with cheesefood's caramel cream ale and go from there?
I started from that and tweaked it a bit. Here's what I'm gonna try...

Type: All Grain
Batch Size: 3.00 gal
Boil Size: 4.40 gal
Boil Time: 60 min

Grain

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 %

Hops

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

Beer Profile

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 Profile


Mash at 155.0 F

Fermentation

1.5 pkg Nottingham (Danstar)
Set chamber at 60.0 F
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Old 11-14-2012, 02:49 AM   #6
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How did this turn out?

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Old 11-14-2012, 11:42 AM   #7
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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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