American Amber Ale Caramel Amber Ale

[AlkiBrewing]

Preboil will depend on your boil off rate. I do about 7.50 to get 6 when I'm done. I rack about 5.5 and leave a lot of crap behind.

Thanks Kapbrew. I'm using a new propane burner so I don't have a good feel for the boil off rate yet. I'll guesstimate and take notes for future brews.

 

[kapbrew13]

Thanks Kapbrew. I'm using a new propane burner so I don't have a good feel for the boil off rate yet. I'll guesstimate and take notes for future brews.

So use this as your test brew. Use 7 pre boil water I picked this number because I use to do 6.5 and now 7.5. So in between nothing complicated.

 

[evandena]

Thanks Kapbrew. I'm using a new propane burner so I don't have a good feel for the boil off rate yet. I'll guesstimate and take notes for future brews.

It's more related to your rate of boil and size of pot.
It's not a huge deal though, you can always top off or boil longer.

 

[AlkiBrewing]

Sounds good. I'll go with 7 and keep notes. I'm a big fan of amber ales so am looking forward to this one.

 

[kapbrew13]

Sounds good. I'll go with 7 and keep notes. I'm a big fan of amber ales so am looking forward to this one.

Good luck. This is a great amber. Made mine with D2 because I have a bunch on hand.

 

[Centexbear]

I'm getting ready to brew a batch and was wondering what the pre boil volume for a five gallon batch should be, and what the OG & FG targets are. Thanks.

OG and FG are in the OP:

Original Gravity: 1.050
Final Gravity: 1.010

 

[KCBigDog]

Just ordered everything to make this. Really looking forward to it.

Now I need to burn through some pipeline to have room... Cheers!

 

[evandena]

I have been enjoying my batch of this. Really really good.
However, I screwed up and scaled all my grains for 85% efficiency, not just my base game. So it's not quite malty as I would like, but it's still very tasty.

 

[tennesseean_87]

I have posed a question in another thread and gotten no help. I came upon this thread while doing some research on my issue. Basically, I ordered mixed grains for a Rye Stout but accidentally ordered way too much caramunich (56L), and the grains are already mixed. I've adjusted the recipe by scaling up a bit and adding more dark malts to compensate, but I'm still at 17% caramel malt. To fix, should I add sugar (cane? brown? what percent?), mash low (148?), or both? I thought I might get an answer since you're using lots of caramel and still drying things out well.

I like your propaganda for Ambers--I just brewed one today and will have to try this one sometime soon!

 

[tennesseean_87]

sorry, double post!

 

[DonNowlin]

Just ordered everything to make this. Really looking forward to it.

Now I need to burn through some pipeline to have room... Cheers!

,wowed
,2,#2

 

[KeyWestBrewing]

My buddy brewed this as his 2nd batch. We just drew the first pints today and damn!!!! One hell of a beer man!!!!

 

[glenn514]

I have been wanting to brew this recipe for several months. I've had the ingredients on-hand, but this summer's weather has just been too hot to brew. Today, however, we received some blessed RAIN...and thunder! So, it quickly became a good time to brew.

I'm glad I started the dark amber candi syrup well in advance of the last 15 minutes of the boil! It sure did take its own good-natured time to get up to 290°F!!!

I put the beer into the fermenter about an hour ago. It sure did look and smell good!

And brewing the beer was a good way to celebrate our 43rd Wedding Anniversary! I think this batch will be called "Anniversary Amber Ale." Nice alliteration going, there!

glenn514

glenn514

 

[glenn514]

As of 500am this morning, the "Anniversary Amber Ale" is merrily bubbling away in the blow-off container. The wort is a rick, dark amber. Once it clears, it should be a beautiful color in the glass. I'm eagerly looking forward to this one!

glenn514

 

[KingBrianI]

5:00 am?! Are you so excited about it that you get up that early to watch it?

 

[glenn514]

5:00 am?! Are you so excited about it that you get up that early to watch it?

Nope. Just normally an early riser. Was up this morning at 430am. And it's still bubbling!

glenn514

 

[davcar74]

This a great recipe ... I wonder if I could pick your collective brains on something.

I modified this to be an extract/grains version with some other small changes. I brewed my version for the second time last week and it is moving along nicely. I plan to enter it in a competition in Octboer and I don't think it is too rich to be considered out of style for 10B but the addition of the candi sugar means the ingredients are...and I tend to like richer, sweeter maltier examples of Ambers than others may. Am I better off entering it in 23A?

 

[Hanso]

Seems like with 23A you will need to be very specific about what makes it a specialty beer. I would stick to 10B.
Edit: forgot to mention that the candi syrup will not make the final product sweeter, in fact I imagine it makes for a drier beer as it adds a dose of simple sugars that are easily fermentable. The point of the syrup is to get the caramelization compounds out of it that add to the depth of the flavor profile. Brian or others more experienced with this beer, feel free to correct me if im wrong on this.

 

[davcar74]

Thanks. As far as the sweetness, not the best description...I meant more maltiness and caramel sweetness than "sweetness", coupled with the richness and depth that the syrup contributes. But I don't think it's over the too for the style, do I think I'll let it ride and go with 10B...just concerned that if I have to disclose the ingredients the syrup is not in line with the stated ingredients. We'll see....

 

[Hanso]

Ah now I see the concern. You have two options. Enter it in some other category and have a clear conscience, or lie and almost certainly get away with it. Cant help much in that one.

 

[petie]

Davcar I would like to have your version of this recipe. I'm not set up for all grain and would really like to try it.

 

[davcar74]

Recipe Type: Extract with Grains
Yeast: US-05
Batch Size (Gallons): 5.0
Original Gravity: 1.48

Amount Item Type % or IBU
0.50 lb Caramel/Crystal Malt - 80L (Reduced from original recipe to accomodate darker and richer syrup) - see below
4.66 lb Light Dry Malt Extract (Slighlty higher than the sub from original all grain recipe)
1.00 lb Dark Candi Syrup D2 (180 L - Darker and richer than the syrup in the original recipe)

0.75 oz Chinook [13.00 %] (60 min) (First Wort Hop)
1.00 oz Chinook [13.00 %] (2 min) (Aroma Hop-Steep) (instead of flameout - little difference)
1.00 oz Willamette [5.50 %] (1 min) (Aroma Hop-Steep) (instead of flameout - little difference)

Comes out awesome props to KingBrianI!

1 Pkgs American Ale (Safale #S-05) Yeast-Ale

 

[petie]

Thank you kind sir. I will be givin it a go in the near future.

 

[duckmanco]

I searched this thread but didn't see it anywhere... By chance is wyeast yeast nutrient the same as this DAP stuff? (as most everything else in brewing.....I'm sure what I already own won't work ).

Also, if I can't get the syrup made, would brown sugar be a terrible idea in its place? I respect the recipe and would like to make the syrup, but if I can't source DAP until my next NB or morebeer order then I'm SOL for making it.

 

[davcar74]

I'd hold off until you can order the syrup or ingreedients for the syrup. Brown sugar, in my opinion, will change the beer and this beer is good and does not need to be changed...I have always liked ambers and this is one of the best I have had...seriously. I say wait - you will be rewarded.

 

[TripleHopped]

I searched this thread but didn't see it anywhere... By chance is wyeast yeast nutrient the same as this DAP stuff? (as most everything else in brewing.....I'm sure what I already own won't work ).

Also, if I can't get the syrup made, would brown sugar be a terrible idea in its place? I respect the recipe and would like to make the syrup, but if I can't source DAP until my next NB or morebeer order then I'm SOL for making it.

The Wyeast Yeast Nutrient Blend and DAP are not the same thing. Wyeast Yeast Nutrient Blend and Fermaid K can be interchanged.

 

[davcar74]

BTW - By using the darker syrup in mine, the color shifts more towards the brown ale side, but damn if it doesn't taste like everything an Amber Ale should be...

 

[SwivelHips]

I assume one could also just use Candi Syrup...?

http://www.candisyrup.com/

 

[KingBrianI]

I assume one could also just use Candi Syrup...?

http://www.candisyrup.com/

Of course! I'd go with the D-45 for this recipe. But you'll be paying much more for it than if you made it.

 

[SwivelHips]

Gotcha...yeah, it's about $10.00 for similar stuff at my LHBS. But compared to sourcing DAP, buying a candy thermometer, and time to cook it up, I may go the 'buy' rather than 'build' route, at least for the first batch.