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

Reply
 
Thread Tools
Old 02-25-2013, 01:55 PM   #521
ShottyJohnson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Alpharetta
Posts: 21
Liked 2 Times on 2 Posts
Likes Given: 3

Default


I just made this on Saturday and hit 1.068 OG. Also used WLP0041 Pacific Ale yeast since it was past expiration and needed to be used. Made a 1L starter of it and it is fermenting crazily. It smells wonderful and I can't wait to get this one kegged! Thanks OP!
ShottyJohnson is offline  
 
Reply With Quote
Old 02-27-2013, 12:52 AM   #522
tmoney645
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 94
Liked 9 Times on 8 Posts
Likes Given: 5

Default


Mashing as I type. I love Ambers, hopefully mine turns out as well as others. This thread has some of my favorite beer pr0n.

edit: wow, my homemade candi sugar was a fail. I did half/half with cane sugar and brown sugar instead. I hit the OG dead one, hopefully the taste is in the neighborhood.
tmoney645 is offline  
 
Reply With Quote
Old 02-27-2013, 02:07 PM   #523
2xbrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 33
Liked 1 Times on 1 Posts

Default


Quote:
Originally Posted by KingBrianI

Nice, be sure to report back. I let it go a month in primary then racked to secondary with some gelatin and left it there for a week before kegging.
Im kind of new at this and going to try this beer as my third ever batch. When u say " racked to secondary with some gelatin" what do u mean and what is gelatin used for and why? Thanks for recipe going to brew it tommorrow.
2xbrewing is offline  
 
Reply With Quote
Old 02-27-2013, 02:51 PM   #524
shadows69
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Mahanoy City
Posts: 598
Liked 27 Times on 22 Posts
Likes Given: 4

Default


Gelatin helps clear up home brew. It is often racked to secondary on top of gelatin. Use one half the packet warmed then cooled down with a little water. Also when doing this process in the secondary give it at least a week before bottling/kegging.
shadows69 is offline  
 
Reply With Quote
Old 02-28-2013, 04:50 AM   #525
orangemen5
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 340
Liked 16 Times on 16 Posts
Likes Given: 8

Default


My LHBS sells the D-45 belgian candi syrup pouch. http://www.nthomebrew.com/products/D...ndi-Syrup.html. Is this close to what everyone is making. If it is its only 6.49 a Lb. for that price I'd rather buy it than spend an hour or so making it.
orangemen5 is online now  
 
Reply With Quote
Old 02-28-2013, 08:02 AM   #526
relaxnrelapsen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: honolulu
Posts: 51
Liked 3 Times on 3 Posts
Likes Given: 8

Default


i 've been dying to create a chestnut beer, based on a beer i had in france, (beer bourganel, bierre aux marrons). i believe it was an amber brewed with chestnuts and vanilla. how would the addition of chestnut be to this brew? i have puree, regular chestnuts i can roast and an extract.
relaxnrelapsen is offline  
 
Reply With Quote
Old 03-07-2013, 02:53 AM   #527
Weizer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: San Diego
Posts: 314
Liked 18 Times on 17 Posts
Likes Given: 19

Default


This beer turned out excellent. I got a 1.070 OG and used white labs 001(brew shop was out of safale 05). Great head retention/lacing as well! I would like a little more malt/body, but this is an excellent beer. I will definitely brew it again soon!

Prost!
__________________
Primary 1: IIPA(Simcoe/Citra)
Primary 2: California Common
Secondary 1: Infected batch with Lactobacillus
Bottled: HBC 342 XPA, WLP670 Saison
Kegged: Orange Blossom Honey Ale, Red Ale

Instagram: Ibleedhops

I shotgun heady topper.
Weizer is offline  
 
Reply With Quote
Old 03-18-2013, 02:43 AM   #528
mufflerbearing
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
mufflerbearing's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Southeast
Posts: 251
Liked 19 Times on 18 Posts
Likes Given: 3

Default


I am looking to brew this tomorrow 3-18-13. And have a campout and I want to take it to on 4-19-20-13. Will I have enough time to make this and keg and get it carbed up and it taste ok? Also I searched all over town looking for DAP all LHBS are out or don't carry it. Is the hard amber candy at brewmasters warehouse the same thing pretty much? If so I will grab a bag of it. Or see if they have the D-45. I need to get this in my primary ASAP! If it matters I will be going from primary to keg then force carbing. No secondary this time. Please and thank you. MB

Ahh. Also is 65 degrees crucial? I can keep 68-70 no prob but I have a hard time going lower. If it had to be lower I guess I could buy a fan and make a swamp cooler and see if that will do it if I had to.
__________________
KCCO
Fatty Oval Brewing

Last edited by mufflerbearing; 03-18-2013 at 03:10 AM. Reason: Add yet another question.
mufflerbearing is offline  
 
Reply With Quote
Old 03-18-2013, 01:06 PM   #529
Ddubduder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Land O Lakes
Posts: 232
Liked 14 Times on 14 Posts
Likes Given: 2

Default


For DAP look for Yeast Energizer, as for the candi syrup, I used D-90 and it came out good. It's been in the bottle now for about two weeks and the aroma is spot on but the taste is a little green, I think some time will help settle it. Not sure how force carbing will go since I haven't tried it yet, but this is my experience. Hope it helps.
Ddubduder is offline  
 
Reply With Quote
Old 03-18-2013, 02:32 PM   #530
emprbasist
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Des Moines
Posts: 131
Liked 6 Times on 6 Posts

Default


Quote:
Originally Posted by mufflerbearing
I am looking to brew this tomorrow 3-18-13. And have a campout and I want to take it to on 4-19-20-13. Will I have enough time to make this and keg and get it carbed up and it taste ok? Also I searched all over town looking for DAP all LHBS are out or don't carry it. Is the hard amber candy at brewmasters warehouse the same thing pretty much? If so I will grab a bag of it. Or see if they have the D-45. I need to get this in my primary ASAP! If it matters I will be going from primary to keg then force carbing. No secondary this time. Please and thank you. MB

Ahh. Also is 65 degrees crucial? I can keep 68-70 no prob but I have a hard time going lower. If it had to be lower I guess I could buy a fan and make a swamp cooler and see if that will do it if I had to.
I've fermented this around 68 before with no problems. I think you'll be fine
emprbasist is offline  
 
Reply With Quote
Reply


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 04:18 PM
caramel? Gildog Recipes/Ingredients 2 05-18-2009 03:57 PM
caramel flavor lehr Recipes/Ingredients 1 03-24-2009 04:42 PM
Caramel 60L Moonshae Beginners Beer Brewing Forum 4 02-08-2008 09:13 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS