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02-26-2009, 03:31 AM
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#81
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Senior Member
Join Date: Feb 2009
Location: Orange County, CA
Posts: 613
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Interesting... looking forward to hearing your results from the caramelized DME. Sounds cool!
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03-16-2009, 08:33 PM
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#82
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Senior Member
Join Date: Dec 2007
Location: Eldersburg, MD
Posts: 200
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I made Caramel Cider 2.0 this weekend. I used 5 gallons of Mott's Apple Juice (I gallon of which I used to steep my Crystal Malt,) 1.5lb of Crystal 60, and 1lb of Amber DME. The DME I dissolved in a medium sized saucepan full of water, and boiled it for over an hour until it was a nice mahogany colored syrup. It tasted very carmelly, and almost a little roasty (I may have carmelized it a bit too much.) I used S-04 yeast.
The entire concoction is fermenting like mad in my basement now. I'm hoping that it comes out good this time, but I just realized now (far too late) that there may have been another reason that my other batch went sour. I steeped the grains, but never boiled the resulting wort before...and I did the same thing this time. I'm hoping that the sourness I encountered last time wasn't a lacto infection from the grain, becuase if it was...I just did it again. D'oh. Wish me luck!
__________________
L337 Brewing Co.-Pwn your sobriety
Primary:Chocolate Chip Oatmeal Cookie Holiday Ale, Caramel Apple Cider v.4
Secondary: None
Bottled: Hrothgar Hefe, OktoberFast Ale, Irish Stout, Dopplebock, Schwarzbier
Bottled/Aging: Oaked Concord Wine, Sweet Mead, Raspberry Melomel
Up Next: American Amber, Goblin Rocket Fuel 2.0, Red Rye Ale, Imperial Stout, etc...
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03-30-2009, 05:17 PM
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#83
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Senior Member
Join Date: Feb 2009
Location: Orlando, FL
Posts: 802
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I'm glad this thread has continued because I've been thinking about this for a little while. I do have one question for everybody, though... Everybody is talking about steeping the grains. Why not mash the grains? Wouldn't mashing bring out more of the flavor and the sugars (both fermentable and not)? Or is the advantage of mashing in this situation only marginally better than steeping so why the extra work?
Any insight would be appreciated and anybody with success story follow ups, we'd love to hear them!
__________________
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Quote:
Originally Posted by StuporMan
You guys joke around with this all you want, but let me tell you something: I tried making my own beer one time and wound up with herpes!
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Primary: Billy Corrigan Ale, malted cider experiment, Optimator clone
Secondary: Sorachi Ace IPA
Bottled: Dark Lord Clone Imperial Stout, Winter 2010 Spiced Ale Ambassador Brown Ale, Michigan Berry pLambic
Kegged: Old Woodward ESB, Strawberry Blonde
On Deck: Honey brown ale, dry stout
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02-09-2010, 11:59 PM
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#84
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Junior Member
Join Date: Sep 2009
Location: Alameda
Posts: 10
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Chaos, How did the second attempt come out? Was it the lack of boiling the wort make it sour again?
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02-10-2010, 12:00 AM
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#85
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Junior Member
Join Date: Sep 2009
Location: Alameda
Posts: 10
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Chaos, How did the second attempt come out? Was it the lack of boiling the wort make it sour again?
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02-11-2010, 11:14 PM
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#86
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Senior Member
Join Date: Dec 2007
Location: Eldersburg, MD
Posts: 200
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Yep, I'm pretty sure that's what did the 2nd batch in as well. I applied some of my ideas here (mainly the carmelized malt) to a batch of Graff that should be about ready to bottle. So, I'll soon have a comparison batch that actually boiled the wort from the crystal malt, so I should have a solid answer soon.
__________________
L337 Brewing Co.-Pwn your sobriety
Primary:Chocolate Chip Oatmeal Cookie Holiday Ale, Caramel Apple Cider v.4
Secondary: None
Bottled: Hrothgar Hefe, OktoberFast Ale, Irish Stout, Dopplebock, Schwarzbier
Bottled/Aging: Oaked Concord Wine, Sweet Mead, Raspberry Melomel
Up Next: American Amber, Goblin Rocket Fuel 2.0, Red Rye Ale, Imperial Stout, etc...
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10-17-2010, 05:30 AM
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#87
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Member
Join Date: Sep 2009
Location: Vineland, New Jersey.
Posts: 48
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Hey Chaos, any updates? Did boiling help?
__________________
Experimentation is the Key to Satisfaction.
-PRS
"The democracy will cease to exist when you take away from those who are willing to work and give to those who would not."
-Thomas Jefferson
"Don’t be afraid to let your freak-flag fly and put the “mental” in “experimental”.
-Sam Calagione
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02-02-2011, 04:58 PM
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#88
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Senior Member
Join Date: Dec 2007
Location: Eldersburg, MD
Posts: 200
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Thread necro time...
Yes, boiling did the trick all right. The batch of caramel cider/graff with the wort boiled came out great! It has a nice cider taste, a bit tart, but with a slightly sweet/caramelly roundness to the taste that keeps it from being overly sour. It's aged well too, as I still have some bottles (I haven't brewed much for the past year or so...well, make that haven't brewed at all.) I plan on fixing that soon 
__________________
L337 Brewing Co.-Pwn your sobriety
Primary:Chocolate Chip Oatmeal Cookie Holiday Ale, Caramel Apple Cider v.4
Secondary: None
Bottled: Hrothgar Hefe, OktoberFast Ale, Irish Stout, Dopplebock, Schwarzbier
Bottled/Aging: Oaked Concord Wine, Sweet Mead, Raspberry Melomel
Up Next: American Amber, Goblin Rocket Fuel 2.0, Red Rye Ale, Imperial Stout, etc...
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