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Old 08-31-2012, 04:55 AM   #431
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I don't know how many people in my homebrew club brewed this beer. It's always funny when they say it's a carmel amber ale and I ask if it's the same one from HBT. Thanks, King, for sharing a kick butt recipe. I always enjoy it, even if I didn't brew it.

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Old 09-05-2012, 06:07 AM   #432
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I am brewing a variation of this tomorrow.

7 lbs 2-row
1.75 lbs 75L
~1 lb of dark amber syrup
.75 oz Chinook (60 min)
1 oz Chinook (flameout)
1 oz Willamette (flameout)

wyeast 1056 (because that is what have)

I may throw the other .25 oz of Chinook in the carboy, haven't made up my mind yet.

I will let you know how it turns out

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Old 09-05-2012, 07:32 PM   #433
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Well, the girlfriend transferred while I was at work. Said the finishing gravity was 1.006, we've been having issues with beer drying out, might need one of those nice thermometers for the mash.

Any who, figured the beer was ruined because when I went to clean everything I saw scorching on the kettle where my chiller sits, maybe some of the syrup got trapped and burned. She said it tastes good so can't wait to try it myself.

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Old 09-05-2012, 07:56 PM   #434
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Quote:
Originally Posted by phoenixs4r
Well, the girlfriend transferred while I was at work. Said the finishing gravity was 1.006, we've been having issues with beer drying out, might need one of those nice thermometers for the mash.

Any who, figured the beer was ruined because when I went to clean everything I saw scorching on the kettle where my chiller sits, maybe some of the syrup got trapped and burned. She said it tastes good so can't wait to try it myself.
Did you add the syrup w/15 left I the boil or right after you lautered? Just curious. I have been finishing at 1.008 and 1.010for the most part with this one and it's been great so a little drier should still be pretty good.
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Old 09-05-2012, 08:09 PM   #435
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I just found this, and my mouth is watering. GOTTA BREW IT!!

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Old 09-06-2012, 01:22 AM   #436
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Quote:
Originally Posted by egravy81

Did you add the syrup w/15 left I the boil or right after you lautered? Just curious. I have been finishing at 1.008 and 1.010for the most part with this one and it's been great so a little drier should still be pretty good.
Sugar added 15 minutes left. Really kind of a dumb move on my part, as I was experimenting with making my immersion chiller permanently affixed in the kettle, and doing so didn't allow me to stir as I wanted to. I think that's why it scorched.
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Old 09-16-2012, 06:10 PM   #437
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Hey everyone,

This is my first post but I've been lurking on here for weeks. I'm quite impressed with the level of knowledge and helpfulness on here so thanks to TxBrew and all of you for making such a vibrant community.

Ok, enough sycophancy-- onto the brass tacks. I'm itching to try the extract version of this recipe because it's getting nothing but rave reviews. Unfortunately my LHBS was out of DAP and willamette hops. I think I remember reading that Willamettes are an American version of Fuggle, but since this is an AMERICAN amber I couldn't bring myself to introducing a seditious Limey influence . Being admittedly indecisive and given the lack of critical ingredients I re-charted course and opted to make an APA until I noticed the shop had some Dark Candi brand Belgian candi syrup so I ended up leaving the shop with the following hodgepodge of ingredients:

6.6 lbs Briess CBW Golden Light DME
1 lb generic golden light DME
1 lb 10* Lovibond crystal
1 lb 80* Lov crystal
1 lb of the clear Belgian candi syrup
2 oz of 6.4% AA Cascade bittering plug hops
1 oz of 10.5% AA Centennial for dry hopping
Wyeast American Ale 1056

I'm not sure how/why I ended up with the extra lb of generic golden light DME, I can't imagine needing all that for a 5 gallon batch. Do you think I could end up with something close to KB's recipe with this (like between an APA and an AA) or should I stick with the APA recipe and save the candi syrup for another batch? I'm thinking I should have gone for the dark candi syrup instead of the clear so I think I'm gonna head back to the shop to swap that. While there I could obviously pick up some different hops if you guys think that's in order. I was thinking something like this might work:

4.2 lbs Golden Light DME
1 lb 80* crystal
0.5 lb 10* crystal
1 lb dark candi syrup (or can I stick with the clear?)
2 oz cascade (any input on the schedule? i.e. FWH the whole thing, or break up into two additions?)
1 oz centennial dry hop

Thoughts? Is this heresy? Also, will the one wyeast smack-pack be enough or should I make a starter or buy a second pack? This seems like a lot of sugar to me and I don't want a cloying brew. I realize this is a little off topic because it's not totally about KB's recipe, but it still seemed relevant enough to be in this page. Thanks in advance for any and all help.

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Old 09-16-2012, 06:44 PM   #438
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Quote:
Originally Posted by NatureBoy
Hey everyone,

I'm not sure how/why I ended up with the extra lb of generic golden light DME, I can't imagine needing all that for a 5 gallon batch. Do you think I could end up with something close to KB's recipe with this (like between an APA and an AA) or should I stick with the APA recipe and save the candi syrup for another batch? I'm thinking I should have gone for the dark candi syrup instead of the clear so I think I'm gonna head back to the shop to swap that. While there I could obviously pick up some different hops if you guys think that's in order. I was thinking something like this might work:

4.2 lbs Golden Light DME
1 lb 80* crystal
0.5 lb 10* crystal
1 lb dark candi syrup (or can I stick with the clear?)
2 oz cascade (any input on the schedule? i.e. FWH the whole thing, or break up into two additions?)
1 oz centennial dry hop

Thoughts? Is this heresy? Also, will the one wyeast smack-pack be enough or should I make a starter or buy a second pack? This seems like a lot of sugar to me and I don't want a cloying brew. I realize this is a little off topic because it's not totally about KB's recipe, but it still seemed relevant enough to be in this page. Thanks in advance for any and all help.
Welcome!!! I'll start off saying there's instructions in the beginning of the thread on how to make your own candi syrup. For the recipe you posted that looks more like an amber than an APA. If your going for the amber Id still consider cutting down on some of the C80..maybe half. For an APA the clear candi sugar is fine, I add a # to most my APA's/ IPAs. Though I'd probably drop the C80. In either case I'd go get another oz of centennial, if you want to dry hop, and go with a schedule like this.... 1oz centennial @ 15 mins, 1oz cascade @ 10 mins, and 1oz cascade @ 5 mins. Then use the other oz of centennial to dry hop. Always make a starter with liquid yeast to make sure it's still alive and well, you can skip that with dry yeast. The yeast will turn the majority of the sugar into alcohol but the non fermentables in the Crystal malt will leave residual sugars that will sweeten up the beer. Ambers are supposed to be sweet and malty, while an APA would be hoppier, so what you do there is your call. Best of luck, hope this helps!!!
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Old 09-16-2012, 08:46 PM   #439
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Thanks for such a speedy reply! I should have elaborated a little. My original intention was to make the candi syrup cause I'm interested in the amateur chemistry of the Maillard reactions but unfortunately my LHBS was out of DAP. If I'm not mistaken KB's original recipe actually calls for 1.5# of 80* whereas I was only planning to use 1# of 80* and 0.5# of 10* to still arrive at a total of 1.5# of crystal malts. Were you suggesting cutting down on 80* out of personal preference or is there something I'm not considering? And thanks for the tip on the extra dry hops, 1oz didn't seem like enough to me either from what I've read about dry hopping. From the reviews of the recipe it seems like I'm trying to fix something that isn't broken, but since I ended up with the ingredients I thought I might try dry hopping it anyway. Do y'all think dry hopping will work with this beer or am I trying to blend styles with clashing flavors? In other words, is dry hopping an amber unheard of? Good point on the yeast starter too, I'll be sure to do that from now on.

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Old 09-16-2012, 09:26 PM   #440
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As close as you can get to the original will still give you a good beer, this one was put together well. I've had dry hopped ambers before and their nice.

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