American Amber Ale Caramel Amber Ale

[AshLee]

yeah this looks like a challenge for sure. can't wait.

 

[DrawTap88]

I'll be brewing this one at my club's Learn to Brew Day group brew. Thank you much.

 

[sergio_69]

Nice, be sure to report back. I let it go a month in primary then racked to secondary with some gelatin and left it there for a week before kegging.

how much gelatin did you add to this? I know this is an old post but I would like to try making this soon.

 

[KingBrianI]

how much gelatin did you add to this? I know this is an old post but I would like to try making this soon.

I always just use one of the knox packets. It's probably overkill but I don't like to waste stuff and don't want to store the rest of the packet once it's open.

 

[DrawTap88]

Brewed this over the weekend. Think I burned the carmel though.

 

[KingBrianI]

Brewed this over the weekend. Think I burned the carmel though.

What happened with the candi syrup?

 

[jackers252]

I was about to place an order for a Scottish ale recipe but decided I'll try this one. Quick question for you though, how do you think it would be on nitrogen? I can run either CO2 or nitrogen with my kegerator setup and would really appreciate your input on what would be better.

 

[jackers252]

And probably a dumb question but where do I get DAP yeast?

 

[novafire]

And probably a dumb question but where do I get DAP yeast?

DAP Yeast Nutrient

 

[jackers252]

Ok, bear with me here guys. I don't know why I am struggling with this but please help me out. This the the recipe for the caramel.

Deep Amber (290F)
-Deep amber with full red colors. Raisins and plums are the dominant flavors with a hint of toast and coffee. Some rummy and mildly woody flavors. Strong complex caramels are present. It is a sophisticated sweetness with a robust, full characteristic. This is my favorite.
2 Lbs Sugar
1 Cup Water
2 – 1/2 tsp DAP
1 – 1/2 Cup Water


So to get this right, for this recipe I add 1 pound of sugar, 1/2 cup of water, and 1 1/4 tsp DAP. Bring this to a boil over medium heat until it hits the 290degF where I slowly stir in 3/4 cup of water, then dump it directly into the wort with 15 minutes left in the boil.

Do I have that right? Seems too simple, that is why I am struggling.

 

[KingBrianI]

Ok, bear with me here guys. I don't know why I am struggling with this but please help me out. This the the recipe for the caramel.

Deep Amber (290F)
-Deep amber with full red colors. Raisins and plums are the dominant flavors with a hint of toast and coffee. Some rummy and mildly woody flavors. Strong complex caramels are present. It is a sophisticated sweetness with a robust, full characteristic. This is my favorite.
2 Lbs Sugar
1 Cup Water
2 – 1/2 tsp DAP
1 – 1/2 Cup Water


So to get this right, for this recipe I add 1 pound of sugar, 1/2 cup of water, and 1 1/4 tsp DAP. Bring this to a boil over medium heat until it hits the 290degF where I slowly stir in 3/4 cup of water, then dump it directly into the wort with 15 minutes left in the boil.

Do I have that right? Seems too simple, that is why I am struggling.

You've got it, it really is that simple!

EDIT: And oh, feel free to make it beforehand. It will store for a while. That will keep things less hectic on brewday.

 

[jackers252]

Thanks King. It just seems too easy....

What is your opinion of putting this beer through a nitrogen tap? I have both a CO2 and Nitrogen setup. Which way do you think would come out better?

 

[KingBrianI]

I know it's good on CO2 but I bet it would be really good on nitro too. The nitro would probably mute the hops but perhaps accentuate the malt and make it much creamier. You could always put it on nitro and if you don't like it, move it over to pure CO2 and let it carb up fully. I do that often.

 

[jackers252]

I know it's good on CO2 but I bet it would be really good on nitro too. The nitro would probably mute the hops but perhaps accentuate the malt and make it much creamier. You could always put it on nitro and if you don't like it, move it over to pure CO2 and let it carb up fully. I do that often.

Great points. I am still new to the nitrogen setup (I have a beer in the primary that will be my first nitro brew).

Since you talked about "balance" in the original post, think I should add some extra hops to balance it out with the muted hops of the nitro setup?

 

[DrawTap88]

What happened with the candi syrup?

Yeah. Meant candi syrup. Coffee hadn't kicked in yet this morning.

I only used 1/2 pound of sugar since I didn't really know what I was doing or have a thermometer, and incase I screwed it up it'll still be drinkable.

 

[KingBrianI]

Great points. I am still new to the nitrogen setup (I have a beer in the primary that will be my first nitro brew).

Since you talked about "balance" in the original post, think I should add some extra hops to balance it out with the muted hops of the nitro setup?

I wouldn't change the hops.

Yeah. Meant candi syrup. Coffee hadn't kicked in yet.

That's what I figured. I mean what happened to it for it to be burnt?

 

[DrawTap88]

Oh, got'cha. I wasn't able to cool it down as fast as I wanted and it got a little too dark. Still might get some good flavor out of it. I tasted the fork that I was using to stir every once in a while and it was pretty good.

 

[KingBrianI]

Oh, got'cha. I wasn't able to cool it down as fast as I wanted and it got a little too dark. Still might get some good flavor out of it. I tasted the fork that I was using to stir every once in a while and it was pretty good.

Oh ok, good. I was worried it had scorched or something. Getting a little too dark won't hurt the beer, it may just alter the composition of flavors a little. I'm sure it will be great.

 

[DrawTap88]

Oh ok, good. I was worried it had scorched or something. Getting a little too dark won't hurt the beer, it may just alter the composition of flavors a little. I'm sure it will be great.

Good to know.

 

[HalfPint]

KingBrian,

I'm thinking about making this recipe and have read the candi syrup thread, but I don't DAP, I have Wyeat Yeast Nutrient http://www.wyeastlab.com/hb_productdetail.cfm?ProductID=15. Do you think that would work? Also, how long have you kept that candi syrup in a container before you've used it?

 

[KingBrianI]

KingBrian,

I'm thinking about making this recipe and have read the candi syrup thread, but I don't DAP, I have Wyeat Yeast Nutrient http://www.wyeastlab.com/hb_productdetail.cfm?ProductID=15. Do you think that would work? Also, how long have you kept that candi syrup in a container before you've used it?

Yeast nutrient won't work, you need DAP. Yeast nutrient has a lot of yeast and stuff in it that would probably burn and turn the syrup weird. DAP is cheap though so just put it in your next order. I've kept the syrup for up to a week before using, but sometimes I make extra to use on ice cream or whatever and it keeps indefinitely. I know some people get crystalization, but mine always stays a syrup and doesn't go bad. The sugar content is so high that no baddies can grow in it. And for this recipe, it gets boiled anyway, so there wouldn't be a problem even if it did have some spores or something in it.

 

[HalfPint]

Alright, thanks! I'm thinking about maybe just using some of this https://www.homebrewtalk.com/wiki/index.php/How_to_make_Candi_Sugar

 

[KingBrianI]

Alright, thanks! I'm thinking about maybe just using some of this https://www.homebrewtalk.com/wiki/index.php/How_to_make_Candi_Sugar

I think using that method, you'll end up with an inverted sugar caramel rather than a candi syrup, but it may still taste good. The nitrogen in the DAP is necessary to facilitate the maillard reactions that create the flavors of candi syrup. If you make the sugar using that link be sure to let me know how it comes out!

 

[HalfPint]

I think using that method, you'll end up with an inverted sugar caramel rather than a candi syrup, but it may still taste good. The nitrogen in the DAP is necessary to facilitate the maillard reactions that create the flavors of candi syrup. If you make the sugar using that link be sure to let me know how it comes out!

Will do!

 

[Centexbear]

Nice, be sure to report back. I let it go a month in primary then racked to secondary with some gelatin and left it there for a week before kegging.

King B, question on gelatin. I've never used it before..how do you use it?

Do you dump the dry gelatin in the bottom of the secondary then rack or do you rack then dump in the gelatin? Do you shake, stir, etc to mix in the gelatin with the wort?

Today is day 30 in the primary so it's time for a week in 2ndary!

Excited about this one!

Jeff

 

[KingBrianI]

King B, question on gelatin. I've never used it before..how do you use it?

Do you dump the dry gelatin in the bottom of the secondary then rack or do you rack then dump in the gelatin? Do you shake, stir, etc to mix in the gelatin with the wort?

Today is day 30 in the primary so it's time for a week in 2ndary!

Excited about this one!

Jeff

The way I do it is to put about a cup of filtered water in a clean small pot then sprinkle the packet of gelatin on top. cover and let it sit to rehydrate for 30 minutes to an hour. Then slowly bring it up to about 170 degrees F on the stove. At that point it should be pretty well dissolved and sanitized. While still hot add it to secondary. I always dump it in about halfway through the transfer to secondary. That way the hot gelatin mixture doesn't contact the glass or plastic of the carboy but there is still enough beer being transferred to mix it up. It works well at room temp but even better at colder temps.

 

[Centexbear]

Thanks KingB. Transferred to 2ndary smoothly with the gelatin last night.

Waiting game for another week now!

jeff

 

[jackers252]

Hey King, where do you get your grain? I use Austin Homebrew Supply but their grains are slightly off (crystal 75 or 90 where you call for 80, and they have brewers 2-row AND pale ale malt and I'm not sure which one you mean).

 

[KingBrianI]

Hey King, where do you get your grain? I use Austin Homebrew Supply but their grains are slightly off (crystal 75 or 90 where you call for 80, and they have brewers 2-row AND pale ale malt and I'm not sure which one you mean).

My base grains are usually from local group buys and my specialty grains from either brewmaster's warehouse or my local homebrew store. Crystal 75 should make a fine substitute for the 80 and either the brewers 2-row or pale ale malt will work fine. The pale ale malt might have a bit more flavor.

 

[DrawTap88]

Those first wort hops taste awesome! They really add a nice taste.