BigTerp
Well-Known Member
KingBrian - what was your efficiency for the original recipe?
KingBrian - what was your efficiency for the original recipe?
ok so im going to get the stuff for this today...... my brother-in-law will be doing a partial of this and wants to rack it over apples any suggestions on that ?
KingBrianI said:If it were me and I wanted to do the caramel apple thing, I'd make this beer as listed and also make a cider. Then mix at serving. That way you don't have a keg of apple beer that no one likes, but you can still mix them if you like that kind of thing.
Lol ill mention that too him..... would apple juice be a better option?
KingBrianI said:I'd recommend against adding any kind of fruit product. If you guys choose to go that route, I can't vouch for the results!
Ok. Im doing the original all recipe. How important is the FWH? And if I don't do it that way do I have to up the additions at all?
Nevermind! I figured out what I screwed up.
Can't wait to try and brew this tomorrow.
One question.. did anyone try using whirlflock at the last 15 of boil instead of the gelatin prior to kegging?
emprbasist said:Nevermind! I figured out what I screwed up.
Can't wait to try and brew this tomorrow.
One question.. did anyone try using whirlflock at the last 15 of boil instead of the gelatin prior to kegging?
I can only get my hands on Crystal 75L or 90L. Which should I use in place of the 80L the original recipe calls for?
BigTerp said:I can only get my hands on Crystal 75L or 90L. Which should I use in place of the 80L the original recipe calls for?
Im plugging the numbers into my beersmith and the OG and everything is fine. But I cant figure out how you got your IBU's at 40, I have the same AA's as your hops. I can get em down from 46.8 to 42.6 if I change the FWH to a regular 60 min addition but thats still not your 40 and not what the recipe calls for.
2nd attempt, great beer! Brian, I don't know if you've answered this but, what was your inspiration for the hopping schedule? Willy and Chinook? You're a crazy man!
Probably 75%. I'll have to check the Beersmith file when I get home.
Did you find your efficiency at 75%? My buddy and I's setup gets about 80%. No big deal if the original recipe is at 75%, but if you got lower I'd like to adjust the recipe for the higher efficiency. THANKS!! Going to be getting the ingredients for this in the next day or so and make 11 gallons.
I just got all the supplies in for this yesterday and will be helping my buddy make this for his 1st batch. Any advice? Everything seems pretty straight forward.
Did you use the recipe for Sugar #4 or Sugar #5?
Did you use the recipe for Sugar #4 or Sugar #5?
Where do you find that? I could only find amber liquid candi sugar on AHS and its 45L.
Brian, I made the candi sugar yesterday. It was very easy to make. I however made sugar #5 deep amber. How do you think this will affect the outcome? I plan to double your recipe to 11 gallons so I end up with 2 kegs with 5 gallons of finished beer in each. You mentioned in a previous post that I should just double everything in your recipe. (even the amount of hops even though for some reason beer smith changed the amount of hops when scaling the recipe up from 5.5 gallons. I still don't know why it does this it never makes them 1:1) So I plan to take your advice and double everything...Would you suggest I scale back on the candi sugar though since I made Sugar #5 since it's stronger?
I wouldn't scale back the sugar, just go with it. Yeah, the flavor may be a little stronger, and you'll get a bit more color from it, but it should still make a really good beer. Have you tasted the syrup? Good, isn't it?
Thedagem said:Does anyone know the fermentability of the Candi Syrup I made?
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