American Amber Ale Caramel Amber Ale

[ryno1ryno]

Awesome.

I have tried my own amber with Crystal 60L and a lot of it.

Would you mind critiquing mine and perhaps help make suggestions on the recipe?

https://www.homebrewtalk.com/f12/critique-my-sweet-brown-ales-373630/

I like yourf idea of using syrup... as well as the mixture of hops.

 

[HoppyDaze]

gonna brew this tomorrow with Pacman yeast \m/

 

[pyro2k]

I brewed this with a pouch of D-45 instead of the sugar and it came out great.

 

[GatorBru]

I tried it with S-04 at around 62 degrees. Went with .5oz at 60 and .5oz at 30 on the chinook. I am shooting for a little less dry with the S-04 vs. S-05. Will let you know how it turns out!

 

[citabria]

When you're making the candy recipe, don't forget to adjust the temperatures if you live at altitude! See my post here:
https://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/index29.html

 

[SwivelHips]

I tried it with S-04 at around 62 degrees. Went with .5oz at 60 and .5oz at 30 on the chinook. I am shooting for a little less dry with the S-04 vs. S-05. Will let you know how it turns out!

I did the same with the hop reduction, but first wort hopped and stuck with S-05. She's in the bucket around 66F right now.

 

[GatorBru]

my 10 day gravity reading was 1.020, still has a bit to go I think but tastes very clean, obviously still a little sweet, hops certainly not overpowering.

 

[Brew-ta-sauraus]

What is the White labs equivalent of S-05 suggested in the original post of this recipe?

 

[KingBrianI]

what is the white labs equivalent of s-05 suggested in the original post of this recipe?

wlp001

 

[Whipskipper]

Hello I chose this as my first all grain it was so much fun everything went smoothly I did 2 batch sparges ended up with 7.75gal preboil. 5.5 gal went into fermenter at an og of1.050 can't believe how those numbers worked out perfect. I ran a efficiency calculator and looks like 78%. That was based on OG fermenter volume.

I chose not to make the syrup although I hope to someday could not find affordable beet sugar our local brew store has premade Belgian candy amber syrup

Airlock is bubbling away

 

[justkev52]

It's going to be a winner!
Hope you used that expensive Belgian candy sugar.
Pricy but worth it until you figure out how to make it.
Looks easy, just need to do it.
I need to do it too!

 

[Brew-ta-sauraus]

I want to brew this next weekend so I went ahead and tried to make this syrup with the LD Carlson Yeast Nutrient. I followed the OP instructions exactly. I live at 6288 feet above sea level so I used the high altatude instructions and cooked too 240 degrees. I got syrup but no color. I ended up cooking to 250 degrees and still just a slight bit of color. I cooled the syrup and it basically hardened to a chewy consistancy. It was not liquid any longer but thick. Im going to buy the DAP and try again as that is the only thing that I can think of that changed my attempt.

 

[Brew-ta-sauraus]

Are there other options to making the Syrup for this recipe? Is Belgin candy Sugar asically the same thing?

 

[KingBrianI]

Are there other options to making the Syrup for this recipe? Is Belgin candy Sugar asically the same thing?

Belgian candy syrup is a very close product, and will give equally good results.

 

[idlasna]

Can anybody tell me how bitter this beer is? The recipe sounds very interesting but I am not big on very bitter beers.

 

[Mb2658]

I served it last year at a Superbowl party with a bunch of BMC drinkers and the keg was gone before the game was over. It is well balanced. No one complained that it was too bitter.

 

[shadows69]

The trick at least for me was to add your water right after the boil. That keeps it a "syrup" like consistency. I boiled my sugar up to 280 which gave it a nice dark color using yeast Nutrient and a teaspoon of lemon juice.

 

[HoppyDaze]

My LHBS had amber Belgian syrup. This beer looks amazing. Been four weeks in primary. Going to cold crash in a keg for a couple weeks then carbonate for three weeks. Used a Pacman yeast cake. Excited about this one

 

[shadows69]

I used pacman yeast as well in mine. It's on CO2 as of this morning.

 

[KarlHungus76]

Did you taste the syrup before adding it to your wort? Should have a camel taste. If it 's bland either you didn't add enough or your syrup was off tasting before hand.

Mmmmm camel taste.

 

[shadows69]

On CO2 last night and tasting really good not fully carbed yet. Camel taste is there giving it a full favored beer. Very pleasing but not over powering taste.

 

[tellyho]

It's not particularly bitter. I think I've decided that this brew just doesn't fit with my preferences. I tend to like big hoppy or malty beers. This is not either. So now I give it to friends who like mellow beers and drink my other brews.

 

[shadows69]

If you want it more hoppy. Dry hop it. Simcoe or cascade hops work very well in this case.

 

[SwivelHips]

Mmmmm camel taste.

I prefer dromedary myself. All the flavour with half the humps.

All typographical sarcasm aside, this is a lovely brew and I'll be bottling my latest batch of it this weekend.

 

[AlkiBrewing]

Brian, I'm going to brew a batch of this in a couple of days. I've never used gelatin could you fill me in on how to use it? Thanks!

 

[KingBrianI]

Brian, I'm going to brew a batch of this in a couple of days. I've never used gelatin could you fill me in on how to use it? Thanks!

Add half a packet of knox unflavored gelatin (or whatever you get from the homebrew shop) to about 4 fluid ounces of cold, filtered water. Let it sit for like 10-15 minutes to dissolve and hydrate. Then heat the mixture up to approximately 170-180 degrees F to pastuerize, but be sure not to let it boil. Then pull it off the heat and let it cool slightly before adding it to the beer to be cleared. I like to add it to a carboy and rack beer from the primary over it to be sure it gets mixed in. Then let it settle for a few days and you'll have clear beer. The cooler you can let it rest, the more of the chill-haze I find it removes. Good luck!

 

[AlkiBrewing]

Brian, thanks for the quick reply & info I really appreciate it. I'm a big fan of amber ales and I think this is one is going to be awesome. What is a good target temp to reach before adding the gelatin? Again, never used it before so I don't want to screw up the batch out of ignorance ): Thanks!

 

[KingBrianI]

Brian, thanks for the quick reply & info I really appreciate it. I'm a big fan of amber ales and I think this is one is going to be awesome. What is a good target temp to reach before adding the gelatin? Again, never used it before so I don't want to screw up the batch out of ignorance ): Thanks!

It's probably fine to add the gelatin to the beer straight off the heat, but I always let it cool for 20-30 minutes or so first. I don't think hitting an exact temp is critical.

EDIT: and if you were asking about target temp for the beer and not the gelatin, then anything below about 45 is good. The cooler the better.

 

[AlkiBrewing]

Thanks Brian. Looking forward to brewing, and drinking this one!

 

[Ddubduder]

Just bought the supplies for my first non-kit and first All-grain recipe, can't wait to taste this one. Ended up buying the Belgian candi this time, wanted to simplify the process a little but I'm sure I'll probably make it next time.