rlmiller10
Well-Known Member
Bit of background, I bought fermenting, bottling, etc equipment because I was going to get honey off two bee hives I have. I wanted to make mead. But now that the mead is going to secondary or bottle (started three batches) I don't want the carboys to sit empty so plan to start brewing beer.
Because I like to drink lots of things, not just beer, I want to go with 3 gallon batches so I get the fun of brewing but can try more things. Also the carboy's I bought for mead are 5 and 3 gallon.
Having read this forum and anything else about brewing I could find over the last three months I decided to go all in and instead of starting with extract I will just bite the bullet and go for all grain. Figure I will want to learn it eventually so might as well start now. As such I found a Caramel Amber ale recipe on this forum. https://www.homebrewtalk.com/f66/caramel-amber-ale-167880/ I reduced everything from a 5.5 gal batch to a 3.25 gal batch. Below is my recipe and notes on steps. Please feel free to act like a high school Chemistry teacher and bleed all over them. I would rather learn as much as possible from experience rather than error.
Note: I did take out the secondary fermentation as I fail to see what one week in secondary will gain me.
Thanks,
Ron
Recipe Type: All Grain
Yeast: US-05
Batch Size (Gallons): 3.25
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 40
Boiling Time (Minutes): 60
Color: 16
Primary Fermentation (# of Days & Temp): 30
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: Rich malty caramel balance beautifully with fragrant clementine-like hop aroma.
Amount Item Type % or IBU
4.14 (4 lb 2 ¼ oz) lb Pale Malt (2 Row) US (1.8 SRM) Grain 73.68 %
.89 (14 ¼ oz) lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 15.79 %
.59 (9 ½ oz) lb Candi Syrup Amber* (40.0 SRM) Sugar 10.53 %
13.1 gram Chinook [13.00 %] (60 min) (First Wort Hop) Hops 40.2 IBU
16.8 gram Chinook [13.00 %] (0 min) (Aroma Hop-Steep) Hops -
16.8 gram Willamette [5.50 %] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs American Ale (Safale #S-05) Yeast-Ale
Mash at 150 for 60 minutes.
Ferment at 62-65 degrees Fahrenheit.
Carb to 2.5 volumes
Steps:
1. Add campdon tablets to 5 gal of water the day before.
2. Heat 7.3 qts (5.62 lb * 1.3 qt per lb) water to 170. Add grain and mix. Put in oven at 150 degrees for 60 minutes and monitor temperature, adjust as needed.
3. Meanwhile heat 8.7 qts of water to 180 for sparge.
4. When mash is complete strain mash through paint strainer bag in colander.
5. Sparge by dumping the 8.7 qts of water through the grain in the bag/colander. Press bag in colander to get as much sugar as possible.
6. Top up water with boiling water to 4.0 gal if needed.
7. Bring entire mixture to a boil, add hops and candi syrup per schedule.
8. Put wort cooler in pot and cool to 65 degrees.
9. While cooling, rehydrate yeast.
10. Dump wort through strainer and funnel (for aeration) into 5 gal carboy. Add boiled and cooled water to get to 3.25 gal if needed.
11. Take gravity reading and record.
12. Pitch yeast and swirl, add airlock.
13. Place carboy in tub of 62 to 64 degree water to help maintain temp. Monitor temp for first three days to try and keep consistent water temp of 62 degrees. Let rise to basement temp of 66 degrees after that.
14. Ferment for about 30 days. Siphon to bottling bucket, add priming sugar and bottle.
Because I like to drink lots of things, not just beer, I want to go with 3 gallon batches so I get the fun of brewing but can try more things. Also the carboy's I bought for mead are 5 and 3 gallon.
Having read this forum and anything else about brewing I could find over the last three months I decided to go all in and instead of starting with extract I will just bite the bullet and go for all grain. Figure I will want to learn it eventually so might as well start now. As such I found a Caramel Amber ale recipe on this forum. https://www.homebrewtalk.com/f66/caramel-amber-ale-167880/ I reduced everything from a 5.5 gal batch to a 3.25 gal batch. Below is my recipe and notes on steps. Please feel free to act like a high school Chemistry teacher and bleed all over them. I would rather learn as much as possible from experience rather than error.
Note: I did take out the secondary fermentation as I fail to see what one week in secondary will gain me.
Thanks,
Ron
Recipe Type: All Grain
Yeast: US-05
Batch Size (Gallons): 3.25
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 40
Boiling Time (Minutes): 60
Color: 16
Primary Fermentation (# of Days & Temp): 30
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: Rich malty caramel balance beautifully with fragrant clementine-like hop aroma.
Amount Item Type % or IBU
4.14 (4 lb 2 ¼ oz) lb Pale Malt (2 Row) US (1.8 SRM) Grain 73.68 %
.89 (14 ¼ oz) lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 15.79 %
.59 (9 ½ oz) lb Candi Syrup Amber* (40.0 SRM) Sugar 10.53 %
13.1 gram Chinook [13.00 %] (60 min) (First Wort Hop) Hops 40.2 IBU
16.8 gram Chinook [13.00 %] (0 min) (Aroma Hop-Steep) Hops -
16.8 gram Willamette [5.50 %] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs American Ale (Safale #S-05) Yeast-Ale
Mash at 150 for 60 minutes.
Ferment at 62-65 degrees Fahrenheit.
Carb to 2.5 volumes
Steps:
1. Add campdon tablets to 5 gal of water the day before.
2. Heat 7.3 qts (5.62 lb * 1.3 qt per lb) water to 170. Add grain and mix. Put in oven at 150 degrees for 60 minutes and monitor temperature, adjust as needed.
3. Meanwhile heat 8.7 qts of water to 180 for sparge.
4. When mash is complete strain mash through paint strainer bag in colander.
5. Sparge by dumping the 8.7 qts of water through the grain in the bag/colander. Press bag in colander to get as much sugar as possible.
6. Top up water with boiling water to 4.0 gal if needed.
7. Bring entire mixture to a boil, add hops and candi syrup per schedule.
8. Put wort cooler in pot and cool to 65 degrees.
9. While cooling, rehydrate yeast.
10. Dump wort through strainer and funnel (for aeration) into 5 gal carboy. Add boiled and cooled water to get to 3.25 gal if needed.
11. Take gravity reading and record.
12. Pitch yeast and swirl, add airlock.
13. Place carboy in tub of 62 to 64 degree water to help maintain temp. Monitor temp for first three days to try and keep consistent water temp of 62 degrees. Let rise to basement temp of 66 degrees after that.
14. Ferment for about 30 days. Siphon to bottling bucket, add priming sugar and bottle.