Caramel Curl Ale

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shadows69

Well-Known Member
Joined
Feb 19, 2011
Messages
631
Reaction score
38
Location
Mahanoy City
Recipe Type
All Grain
Yeast
WLP001 - California Ale
Batch Size (Gallons)
5.500
Original Gravity
1.054
Final Gravity
1.014
Boiling Time (Minutes)
70
IBU
32.8 IBU (Tinseth)
Color
17.3 srm (Morey)
Primary Fermentation (# of Days & Temp)
14
Secondary Fermentation (# of Days & Temp)
7
Tasting Notes
Carmel taste with a hop note to it.
Credit to this link and also for help how to make Candi Sugar see this link:
https://www.homebrewtalk.com/f66/caramel-amber-ale-167880/
Boil Size 6.394 gal
Efficiency 90%
Calories (per 12 oz.) 179

Fermentables:
Total grain: 8.937 lb
Briess - 2 Row Brewers Malt Grain 7.500 lb Yes No 80% 2.0 srm
Caramel/Crystal Malt - 60L Grain 16.000 oz Yes No 74% 60.0 srm
Candi Sugar, Dark Sugar 16.000 oz Yes No 78% 275.0 srm Candi syrup added with 15 minutes left in boil. Use the dark amber.

Hops:
Centennial 10.5% 1.000 oz Boil 60.000 min Pellet 32.8
Willamette 4.9% 1.000 oz Boil 0.000 s Pellet 0.0
Centennial 10.5% 1.000 oz Boil 0.000 s Pellet 0.0
 
Here you go:

IMG_20130117_185046.jpg
 
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