FourJ
Member
Well, this is a decent ale... but there's no way I could drink more than one a day I think! Wow, not sure if I'm lactose intolerant... but this sure makes my stomach rumble!
Well, this is a decent ale... but there's no way I could drink more than one a day I think! Wow, not sure if I'm lactose intolerant... but this sure makes my stomach rumble!
There's almost no head in mine; did this happen to anyone else?
sathrovarr said:I brewed it and just have tasted it:
The beer came out much more bitter than I had thought it will be, I thought it will be sweeter.
Also the I don't get any of the vanilla taste/aroma from my brew. Is it because I've used pure vanilla extract (Nielsen-Massey)?
I think that if I will brew it again I will lower the hops and raise the vanilla and lactose. I wanted it to be a very lite and drinkable beer that all my friends will like (also the girls that like sweet stuff) and what I got is far from it.
I don't understand how a thread for caramel / vanilla cream ale can have so many posts.
Brewskii said:Where is the latest recipe? This is a long thread!
Safa said:You are correct. Prime like lactose is non-fermentable.
Made this in a 5 gal batch and have been sharing it around. Used 2oz of vanilla at bottling instead of the 4 in the recipe.
Everyone who has tasted it has loved it and had one person tell me I should enter it in a competition because its that good. Thanks for the recipe!
EDIT 2/20/07: Please do not PM me with questions on this recipe. Post them to this thread. I get way too many questions that are already answered within this long thread, so consider reading the entire thing (or using the Search function) prior to posting.
Here's the final recipe that I'm brewing RIGHT NOW.
Malts
3 pounds extra light DME
3 pounds light wheat DME
1 pound Caramel 60L (steeped for 45 minutes at 150'-165')
Hops
1oz Cascade for bittering (60 minutes)
.5oz Saaz for flavor (20 minutes)
.5 oz Tettnang for aroma (end of boil)
Yeast
Wyeast German Ale
Extras
1 tsp Irish Moss (10 minutes)
4oz Lactose @ 15 minutes
2 oz real vanilla extract
Priming
>1cup Lactose
4oz vanilla (Be careful! This may be too much vanilla for some people.)
1.5 cups light DME
I'm adding the Lactose in the last 15 minutes of the boil. I'll add the vanilla in the primary, because I don't want to risk losing any that bonds to the trub. So far, it smells fantastic but I'm still at the bittering hops boil. I think this should end up with a nice caramel flavor and a good hint (perhaps a suggestion size amount) of vanilla. I've had vanillas with way too much flavor and they tasted too much like candy. This should have a decent balance.
Notes: 11/4/05
So good. Can't even explain it - you simply must make this beer. I let it prime for almost 2 weeks before fridging it, then cracked one tonight after only about 30 hours. Great head, good lace, nice color, good body and nose. Pictures won't do it justice, but here's one anyways
Yes. Priming means getting the beer ready to carbonate itself in the bottles. If you are kegging, just leave out anything with sugar (i.e. the DME) but still add the lactose and vanilla.
Cheesefood, this thread has 227,327 views. You should talk to a bank about a loan.
While he might have had good taste on beer his judgement about what to post was an issue. I think the rumor is he posted pictures of fecal matter... some people didn't think it was funny as he did.
After he got his frank spanked by a moderator, I think he attempted to delete this very thread and others. That's what closed his fate as member.
To your point it's a good recipe though.
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