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-   -   Caramel Amber Ale (http://www.homebrewtalk.com/f66/caramel-amber-ale-167880/)

JeffB 02-18-2011 07:49 PM

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Ok, Since I just upgraded my account here and can now post pictures I figured, what the heck lets post a picture. I pulled a sample for testing, I can see the yeast in the carboy are still slowly swimming around munching on this goodness but a little bit in my diet is OK.

The color is a nice amber, the smell is very nice although different. I can defiantly smell the yeast but Im still picking up hints of the raisin smell from the DAP/Sugar mix. I cant really taste this raisiny essence but its hint is there and is going to add a very nice touch to the finished product if it survives another few weeks in primary. Taste wise it is good, hops are there for sure but are nicely subdued by the slightly sweet maltiness Im getting and I think the raisin smell is helping mask some of the young bitterness even though there is really no hint of flavor form the 290 degree sugar mix. Overall its well balanced yet yeasty and green at this point. I think this one is going to be very nice when its done cooking. I fermented low so far, about 63-64. My gravity right now is 1.010 so Im close to finished but she needs to rest a bit longer.


chelero 08-13-2011 02:36 AM

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check it!
this turned out great. I wish I would have added more syrup,
or perhaps some crystal malt to make it just a tad sweeter. But...awesome! I'll be makin it again fo sho! thanks kingbrian!

Attachment 31674

Attachment 31675


chelero 08-13-2011 02:36 AM

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check it!
this turned out great. I wish I would have added more syrup,
or perhaps some crystal malt to make it just a tad sweeter. But...awesome! I'll be makin it again fo sho! thanks kingbrian!

Attachment 31674

Attachment 31675


kapbrew13 04-15-2012 09:48 PM

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My attempt.. Does the color look ok?


hodge 05-16-2012 01:22 AM

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2nd attempt, great beer! Brian, I don't know if you've answered this but, what was your inspiration for the hopping schedule? Willy and Chinook? You're a crazy man!


pfalor 06-03-2012 03:23 PM

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Brewing this today and pretty excited! Just finished my syrup =)


jsledd 11-17-2012 10:08 PM

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Hey guys. Brewed this a few months ago using the extract recipe. Loved it, finished it, and made it again. This time I did it as my 2nd all-grain brew. Still unsure about my efficiency and all that, so I upped the grain bill a little.

I ended up using:

8 lbs Maris Otter
2 lbs of Crystal 80

Kept the hops the same with the exception of a full ounce for the FWH.

Ended up with 5 gallons of 1.058 wort. I'm using Nottingham yeast, and I will report back when it's done!

Thanks for a great recipe.


GregInMD 04-08-2013 12:36 AM

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I chose this as my first AG and copied KB’s recipe exactly except for a 90 boil (to reduce the boil volume).

I made two attempts at the candy sugar. The first one was too dark so I stopped cooking the second earlier and it turned out perfect (photo below).

Mashed at 153 degrees for 75 minutes. Fly sparged. OG was 10.48 and FG 10.10 with 30 days in primary.

It pours with a deep red color and tall white head. Crystal clear. It’s a nicely balanced beer that is easy to drink with an excellent hop presence. My BMC friends love it (so do I).

Thanks King Brian!
Greg


GregInMD 04-08-2013 12:36 AM

2 Attachment(s)

I chose this as my first AG and copied KB’s recipe exactly except for a 90 boil (to reduce the boil volume).

I made two attempts at the candy sugar. The first one was too dark so I stopped cooking the second earlier and it turned out perfect (photo below).

Mashed at 153 degrees for 75 minutes. Fly sparged. OG was 10.48 and FG 10.10 with 30 days in primary.

It pours with a deep red color and tall white head. Crystal clear. It’s a nicely balanced beer that is easy to drink with an excellent hop presence. My BMC friends love it (so do I).

Thanks King Brian!
Greg


GregInMD 04-09-2013 03:00 PM

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It’s the result of me being a beer nerd.

I read through just about every thread in the AG forum of Home Brew Talk. I pulled out the best practices that I liked. Things like: not always using a secondary, long boils to reduce the volume, having extra DME on hand and temp controlled fermenting seemed solid advice (to name a few). It’s also how I found King Brian the I’s recipe.

For this amber it worked perfectly. No threat of contamination and, after a quick check of the FG, I knew this one was done. No questions.

I couldn’t be happier with this recipe. It really is a fantastic brew!

There’s a must read HBT super thread on the no secondary topic at:
http://tinyurl.com/nosecondary

Hope this helps,
Greg

(credit aldousbee for the original label design)



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