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Old 05-24-2006, 11:21 PM   #1
Aug 2005
Posts: 14

Looking to brew the Caramel Cream Ale as per Cheesefood's Recipe. I will be kegging so how would I handle the priming phase? Should I just add the 1 cup of Lactose 4 oz. of vanilla and 1.5 cups light DME when I keg? I do not force carbonate.
As far as the rest of the recipe I will follow as per Cheesefood.

Thanks for any input

Cheesefood's Recipe

3 pounds extra light DME
3 pounds light wheat DME
1 pound Caramel 60L (steeped for 45 minutes at 150'-165')

1oz Cascade for bittering (60 minutes)
.5oz Saaz for flavor (20 minutes)
.5 oz Tettnang for aroma (end of boil)

Wyeast German Ale (they don't carry White Labs)

1 tsp Irish Moss (10 minutes)
4oz Lactose @ 15 minutes
2 oz real vanilla extract (too damned expensive to use more)

>1cup Lactose
4oz vanilla
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.

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Old 05-24-2006, 11:36 PM   #2
Lil' Sparky
Cowboys EAC
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Feb 2006
Honolulu, HI
Posts: 3,959
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Sounds right if you're not force carbonating.

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Old 05-24-2006, 11:40 PM   #3
Jan 2006
Chicago, IL
Posts: 620
Liked 17 Times on 6 Posts

i think people usually use less priming sugar (or DME) when naturally carbonating in kegs as opposed to bottles (2/3, 3/4, not really sure....)

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