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Old 07-25-2012, 06:28 PM   #401
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Originally Posted by KCBiwgDog
Just ordered everything to make this. Really looking forward to it.

Now I need to burn through some pipeline to have room... Cheers!
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Old 07-28-2012, 06:43 AM   #402
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My buddy brewed this as his 2nd batch. We just drew the first pints today and damn!!!! One hell of a beer man!!!!

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Old 08-09-2012, 08:45 PM   #403
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I have been wanting to brew this recipe for several months. I've had the ingredients on-hand, but this summer's weather has just been too hot to brew. Today, however, we received some blessed RAIN...and thunder! So, it quickly became a good time to brew.

I'm glad I started the dark amber candi syrup well in advance of the last 15 minutes of the boil! It sure did take its own good-natured time to get up to 290°F!!!

I put the beer into the fermenter about an hour ago. It sure did look and smell good!

And brewing the beer was a good way to celebrate our 43rd Wedding Anniversary! I think this batch will be called "Anniversary Amber Ale." Nice alliteration going, there!

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Old 08-10-2012, 02:01 PM   #404
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As of 500am this morning, the "Anniversary Amber Ale" is merrily bubbling away in the blow-off container. The wort is a rick, dark amber. Once it clears, it should be a beautiful color in the glass. I'm eagerly looking forward to this one!

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Old 08-10-2012, 02:59 PM   #405
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5:00 am?! Are you so excited about it that you get up that early to watch it?

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Old 08-11-2012, 10:06 AM   #406
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Quote:
Originally Posted by KingBrianI View Post
5:00 am?! Are you so excited about it that you get up that early to watch it?
Nope. Just normally an early riser. Was up this morning at 430am. And it's still bubbling!

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Old 08-11-2012, 06:35 PM   #407
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This a great recipe ... I wonder if I could pick your collective brains on something.

I modified this to be an extract/grains version with some other small changes. I brewed my version for the second time last week and it is moving along nicely. I plan to enter it in a competition in Octboer and I don't think it is too rich to be considered out of style for 10B but the addition of the candi sugar means the ingredients are...and I tend to like richer, sweeter maltier examples of Ambers than others may. Am I better off entering it in 23A?

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Old 08-15-2012, 02:45 AM   #408
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Seems like with 23A you will need to be very specific about what makes it a specialty beer. I would stick to 10B.
Edit: forgot to mention that the candi syrup will not make the final product sweeter, in fact I imagine it makes for a drier beer as it adds a dose of simple sugars that are easily fermentable. The point of the syrup is to get the caramelization compounds out of it that add to the depth of the flavor profile. Brian or others more experienced with this beer, feel free to correct me if im wrong on this.

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Old 08-15-2012, 09:24 PM   #409
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Thanks. As far as the sweetness, not the best description...I meant more maltiness and caramel sweetness than "sweetness", coupled with the richness and depth that the syrup contributes. But I don't think it's over the too for the style, do I think I'll let it ride and go with 10B...just concerned that if I have to disclose the ingredients the syrup is not in line with the stated ingredients. We'll see....

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Old 08-16-2012, 12:16 AM   #410
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Ah now I see the concern. You have two options. Enter it in some other category and have a clear conscience, or lie and almost certainly get away with it. Cant help much in that one.

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