All-Grain - Caramel Amber Ale - Page 11

tieflyer · 12-13-2010, 07:21 PM

could someone post a pic of what the caramel should look like, cuz I made this on friday and I don't believe mine was correct. Mine looked yellow/tan not amber.

KingBrianI · 12-13-2010, 07:28 PM

Quote:

Originally Posted by tieflyer

could someone post a pic of what the caramel should look like, cuz I made this on friday and I don't believe mine was correct. Mine looked yellow/tan not amber.

Here's a picture posted in the candi syrup thread:

Quote:

Originally Posted by SnickASaurusRex

Here's a pic of the color stages.

carrotmalt · 12-17-2010, 02:03 AM

Quote:

Originally Posted by KingBrianI

Wow, even with the long mash and low OG I wouldn't think it could ferment down that low with the 1.5 lbs of crystal in the recipe.

This has been bothering me for the last couple days. Just to be sure there wasn't an equipment issue, I put my prong thermometer next to my thermostat for the last day or so. House stat shows 71, beer thermo shows... 80. I read that if calibrating in ice water, it should get right around 32F, mine... 44F. I'm afraid this means I was probably not really mashing my grain a 154 like I thought.

If anyone's looking for a good way to achieve ridiculously high attenuation, I recommend mashing around 143 for about an hour and 45 minutes.

Note to carrotmalt: Cheap thermometers are... CHEAP!

Centexbear · 12-17-2010, 12:51 PM

Quote:

Originally Posted by carrotmalt

This has been bothering me for the last couple days. Just to be sure there wasn't an equipment issue, I put my prong thermometer next to my thermostat for the last day or so. House stat shows 71, beer thermo shows... 80. I read that if calibrating in ice water, it should get right around 32F, mine... 44F. I'm afraid this means I was probably not really mashing my grain a 154 like I thought.

If anyone's looking for a good way to achieve ridiculously high attenuation, I recommend mashing around 143 for about an hour and 45 minutes.

Note to carrotmalt: Cheap thermometers are... CHEAP!

Don't feel bad, you are not alone. I went through the exact same thing several months ago. I now use 2 thermometers while brewing and constantly check one against the other.

HalfPint · 12-17-2010, 02:51 PM

Quote:

Originally Posted by carrotmalt

This has been bothering me for the last couple days. Just to be sure there wasn't an equipment issue, I put my prong thermometer next to my thermostat for the last day or so. House stat shows 71, beer thermo shows... 80. I read that if calibrating in ice water, it should get right around 32F, mine... 44F. I'm afraid this means I was probably not really mashing my grain a 154 like I thought.

If anyone's looking for a good way to achieve ridiculously high attenuation, I recommend mashing around 143 for about an hour and 45 minutes.

Note to carrotmalt: Cheap thermometers are... CHEAP!

a bit, but if you want to calibrate your thermometer, dip it into a pot of boiling water and turn the nut on the back side until it registers 212*.

jackers252 · 12-27-2010, 08:20 PM

Ok King B,
I FINALLY got around to making the candy syrup tonight. At 290 it is very dark and runny, not like syrup at all. Did I somehow mess this up? It tastes good, it's just darker than I expected and thinner than maple syrup.

Centexbear · 12-27-2010, 09:17 PM

I think you'll be in great shape!

Mine came out awesome..maybe my best brew yet.

**snowveil** · 12-27-2010, 09:56 PM

Brewing this one tonight....thanks for the recipe Brian

I figured I can't let my brews keep running the porter/stout/IPA routine....gotta mix it up a little bit

zmarcantel · 12-28-2010, 12:08 AM

Would you suggest this for a first time brewer? I love caramel flavored beers and have been researching for a while and feel moderately comfortable with the process, but you know better than I.

jackers252 · 12-28-2010, 12:22 AM

Quote:

Originally Posted by zmarcantel

Would you suggest this for a first time brewer? I love caramel flavored beers and have been researching for a while and feel moderately comfortable with the process, but you know better than I.

I would think so. Getting the syrup took me a couple tries (because I can't follow instructions...haha) but the rest seems pretty straight forward.