I have a 6-1/2 gal batch that's been in the fermenter for 24 days today. Obviously it ready to keg/bottle but I'm trying to complete a keezer build. May have to go ahead and keg it and stick it in the frig until I can complete my keezer....
24 days!? Sheesh, what are you waiting for. I had 1.012 after 5 days, and finished at 1.007 after 8 days. 2nd time I brewed this, what a nice, smooth (with a hint of caramel sweetness) amber ale.
Patience grasshopper. When one can walk rice paper with caramel amber ale in hand and not leave sign, it is ready. THEN you will experience a blended mellowness seldom experienced in 8 days.
NOW GO FORTH, and be one with the beer....
Yeah, carabohemian should make a great substitute! It's slightly lighter in color but it shouldn't make a huge difference and from the description, it looks like it has exactly the flavors I used the crystal 80 for in the original recipe.
Thanks for your quick reply.
I guess this is a good Spring or Fall beer so I'll try plan it in for sometime before Easter. If not then sometime in the late Summer.
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KingBrian, I just kegged my first keg of what should be a smooth tasting Caramel Amber Ale. Thanks for the recipe!!
I won't have my keezer completed for another week or so. Right not, it's on 13 psi sitting in my beer frig. I'm new to kegging and wanted to know where you thought the sweetspot is for carbonating this brew?
Just leave it at 13psi for 2 weeks and you should be fine. That's where I have my regulator set, my keezer is at 38 degrees, and in 2 weeks my beers are ready to drink.
I had a pretty pronounced hop flavour right up front. I thought it was from using leaf hops instead of pellets. Did you use pellets or leaf?
So I bottled this yesterday using the Candy Syrup for primimg.
Aimed for 2.6 volumes.
Will leave it for a week and see how it's going, hopefully it will be ready within 2 weeks.
brewed this today but had to use 3/4 oz of Nugget @ 45m and 1 oz of Fuggle @ 10 m... It is my mom's birthday and I wanted to make some beer in her memory. I was a bit surprised when my SG came out 1.065... I guess my efficiency was up. The only grain difference was that I added 12 oz. of oats...which I nearly always do.
thanks.
Looks like mom put a little extra zing into that brew. Looking forward to a report back of the results in 30 days or so...
Update-Looks like mom put a little extra zing into that brew. Looking forward to a report back of the results in 30 days or so...
Found this recipe in the Top 100 HBT Recipes article and was intrigued. Over the past few days I've read through all 79 pages of posts and I will be brewing this up tomorrow.
I see a lot of people substituting the Chinook, but only a couple Willamette subs, usually for Fuggles. I have all the ingredients on hand except Willamette and am looking for a substitution. I have a bunch of Tettnang, which I've seen on several sites listed as a viable Willamette sub. Any reason this may be a bad idea?
Alternatives to the Tettnang for me would be to use Northern Brewer (which I have seen listed as a sub for Chinook, though I'm not sure about the mintiness), or forego the Willamette addition completely and just use Chinook.
I will also be lowering the IBUs slightly, as I prefer a maltier beer, if that should sway my decision in any way.
So I pulled a sample around 3 weeks. Pretty bitter... hop aroma and caramel aroma is limited... can anyone provide insight to when the beer matures and is at its best? I was gonna bottle and attend a beer exchange in two weeks but am alittle suspect at the moment.
I wish it had a little more nose.
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