Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > American Ale > All-Grain - Caramel Amber Ale

Reply
 
LinkBack Thread Tools
Old 08-06-2013, 02:05 PM   #601
Sudz
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: OKC America
Posts: 302
Liked 12 Times on 9 Posts

Default


Quote:
Originally Posted by daggers_nz View Post
^







I don't agree, I will do 8 days MAX for an ale
Without some specific reason, I'm with you... but I'll give KB the benefit of the doubt with my ignorance and see how his 30 days plays....
__________________
Sudz is offline  
 
Reply With Quote Quick reply to this message
Old 08-06-2013, 02:20 PM   #602
TrustyOlJohnson
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TrustyOlJohnson's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Champaign
Posts: 791
Liked 122 Times on 111 Posts

Default


I dont secondary anymore unless it has to sit on fruit. Having said that, my primarys always sit for 21 days. 7 days each at 62/65/68. And thats fermenter temp, not air temp. I have virtually eliminated off flavors.

__________________
TrustyOlJohnson is offline  
 
Reply With Quote Quick reply to this message
Old 08-06-2013, 02:34 PM   #603
TrustyOlJohnson
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TrustyOlJohnson's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Champaign
Posts: 791
Liked 122 Times on 111 Posts

Default


Im talking ales here of course. My lagers get 7 days each at 48/52/55 with a 2 deg / day rise to 65 for a diacetyl rest. Sits there for 4 days. Rack to secondary then 2 deg down/day to 45, sit 2 weeks, then 2 deg down/day to 38 and lager for however long, usually 4-12 weeks.

__________________
TrustyOlJohnson is offline  
 
Reply With Quote Quick reply to this message
Old 08-06-2013, 09:47 PM   #604
daggers_nz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Auckland
Posts: 183
Liked 3 Times on 3 Posts
Likes Given: 13

Default


I like to get ales off the dead yeast cake asap, to prevent autolysis

__________________
Primary: American Amber
Secondary:
Conditioning:Belgian Strong Dark, Belgian Stout
Drinking: Belgian IPA, Basil Lime Saison, Dark Saison, WY1007 Kolsch, Centennial Blonde
daggers_nz is offline  
 
Reply With Quote Quick reply to this message
Old 08-07-2013, 08:12 PM   #605
Newdaddy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 2
Default


So, I am ready to make this recipe but I wanted to clarify a few things before I start. I punched this into beersmith and I just want someone to confirm that it is right. I'm using a 5 gal MLT
Mash into 2.72 gal @ 167 F. Start temp of 154
Sparge with 5.4 gal at 168
Add water to achieve boil volume of 7.04 gal
Pre boil estimated sg of 1.041
I've got the other steps from the recipe at the beginning.
Let me know if you need more info from me.
Thanks

__________________
Newdaddy is offline  
 
Reply With Quote Quick reply to this message
Old 08-22-2013, 07:33 PM   #606
jsledd
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
jsledd's Avatar
Recipes 
 
Join Date: Aug 2012
Location: Huntsville
Posts: 93
Liked 10 Times on 9 Posts
Likes Given: 4

Default


Here's and idea....what do you think about using this bourbon smoked sugar for the candy syrup?

https://bourbonbarrelfoods.com/shop/...ugar-24-oz-bag

It's not cheap, but I think I'll try it out and see if any of that smokey bourbon flavor makes it to the beer.

__________________
jsledd is offline  
 
Reply With Quote Quick reply to this message
Old 08-23-2013, 03:16 AM   #607
Ryush806
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Ryush806's Avatar
Recipes 
 
Join Date: Sep 2010
Location: Shreveport
Posts: 776
Liked 88 Times on 62 Posts
Likes Given: 21

Default


Quote:
Originally Posted by jsledd
Here's and idea....what do you think about using this bourbon smoked sugar for the candy syrup?

https://bourbonbarrelfoods.com/shop/...ugar-24-oz-bag

It's not cheap, but I think I'll try it out and see if any of that smokey bourbon flavor makes it to the beer.
Sounds like a cool idea. Do it and report back!
__________________

Beer is proof that God loves us and wants us to be happy.
- Benjamin Franklin (and I don't care if this quote has been largely discredited/misquoted...I like it!)

Beer, if drank with moderation, softens the temper, cheers the spirit and promotes health.
- Thomas Jefferson

Ryush806 is offline  
 
Reply With Quote Quick reply to this message
Old 08-23-2013, 06:54 PM   #608
jesseroberge
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 276
Liked 5 Times on 4 Posts

Default


I always do my beers in primary for 21 to 30 days and then 21 to 30 days in keg at 12 psi... I get 100% of the time a finished beer fermentation wise and a clean, clear and mature beer in the keg..... Patience is the key !!!!

__________________
jesseroberge is offline  
 
Reply With Quote Quick reply to this message
Old 08-25-2013, 09:07 PM   #609
bolus14
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 434
Liked 25 Times on 20 Posts
Likes Given: 3

Default


I just bottled this and sample tastes awesome. The taste from the syrup is definitely there but its not overly sweet.

I'm hoping I get enough carbonation. My priming sugar, I use plain cane sugar, but I think it cooled too Mich and was too thick to mix while I siphoned to the bottling bucket. There was still some of the sugar on the bottom of the bucket when I finished bottling.

__________________
bolus14 is offline  
 
Reply With Quote Quick reply to this message
Old 08-26-2013, 04:06 PM   #610
jesseroberge
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 276
Liked 5 Times on 4 Posts

Default


Quote:
Originally Posted by bolus14
I just bottled this and sample tastes awesome. The taste from the syrup is definitely there but its not overly sweet.

I'm hoping I get enough carbonation. My priming sugar, I use plain cane sugar, but I think it cooled too Mich and was too thick to mix while I siphoned to the bottling bucket. There was still some of the sugar on the bottom of the bucket when I finished bottling.
That is why I prefer primimg each bottle individualy, to keep the controle on the carbing

How long did you ferment it ?
__________________
jesseroberge is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Amber DME and Amber liquid extract? SunDevilBrewer Extract Brewing 4 01-08-2010 02:39 PM
Recipes using Special B/caramel vienne/caramel munich? jwyse Recipes/Ingredients 3 07-07-2009 05:18 PM
caramel? Gildog Recipes/Ingredients 2 05-18-2009 04:57 PM
caramel flavor lehr Recipes/Ingredients 1 03-24-2009 05:42 PM
Caramel 60L Moonshae Beginners Beer Brewing Forum 4 02-08-2008 09:13 PM



Newest Threads

LATEST SPONSOR DEALS