American Amber Ale Caramel Amber Ale

[Ryush806]

Brewing my first batch if this tomorrow! Excited!

 

[Weizer]

Just brewed this today, had to use WLP 001. LHBS ran out of safale 05 yesterday

Clarity was outstanding and I nailed the OG. First time making the syrup and it was super easy! Thank you so much for this wonderful recipe, I'll report back in a about 5 weeks or so(after it's bottle conditioned)

 

[Southern_Junior]

I brewed this today too. Final volume was really low. But after topping off my gravity was great.

 

[GatorBru]

Used S04 fermented around 62. Came out great, a little more malt forward but still balanced.

 

[PJM]

Just plugged this into BS and have a question for anyone who has brewed this before. The IBUs are at the top of the scale at 40 relative to the style guidelines while the OG is at the bottom of the scale. So, does this beer come out on the hoppy/bitter side or is it actually malt forward with an overriding caramel flavor? Hope to brew on Sunday and was hoping to give to some friends who are not really hop fans. Let me know your thoughts. Thanks.

 

[tellyho]

It really is a mild beer. My version wound up well-balanced and not too hoppy. Caramel is there, but not obnoxious. I actually think it's too mellow, but I am in the minority on that. And really, can you go wrong with 52 pages of people who've brewed it?

 

[AlkiBrewing]

I'm going to rack today, been in primary for three weeks, and add gelatin. I was thinking about racking into the keg then I could put it in the kegarator to keep the temp down to help with clarification. I've never racked to a keg before and was wondering if this is okay to do?

 

[SwivelHips]

Just plugged this into BS and have a question for anyone who has brewed this before. The IBUs are at the top of the scale at 40 relative to the style guidelines while the OG is at the bottom of the scale. So, does this beer come out on the hoppy/bitter side or is it actually malt forward with an overriding caramel flavor? Hope to brew on Sunday and was hoping to give to some friends who are not really hop fans. Let me know your thoughts. Thanks.

Or you could back off the hops a little...I use 0.5 oz Chinook first wort, then another 0.5 plus 1 oz Willamette at flameout. Comes out around 23 but still has a pleasant hop flavour. Or you could go somewhere in between.

 

[PJM]

Thanks guys. I'll brew it as is. Sounds like it is not too choppy.

 

[SwivelHips]

Just brewed this today, had to use WLP 001. LHBS ran out of safale 05 yesterday

Wyeast 1007 works great for this beer, too, I've use both S-05 and 1007 and prefer the latter. Finishes a bit less dry if you prefer a more malt-forward beer.

 

[ShottyJohnson]

I just made this on Saturday and hit 1.068 OG. Also used WLP0041 Pacific Ale yeast since it was past expiration and needed to be used. Made a 1L starter of it and it is fermenting crazily. It smells wonderful and I can't wait to get this one kegged! Thanks OP!

 

[tmoney645]

Mashing as I type. I love Ambers, hopefully mine turns out as well as others. This thread has some of my favorite beer pr0n.

edit: wow, my homemade candi sugar was a fail. I did half/half with cane sugar and brown sugar instead. I hit the OG dead one, hopefully the taste is in the neighborhood.

 

[2xbrewing]

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.

Im kind of new at this and going to try this beer as my third ever batch. When u say " racked to secondary with some gelatin" what do u mean and what is gelatin used for and why? Thanks for recipe going to brew it tommorrow.

 

[shadows69]

Gelatin helps clear up home brew. It is often racked to secondary on top of gelatin. Use one half the packet warmed then cooled down with a little water. Also when doing this process in the secondary give it at least a week before bottling/kegging.

 

[orangemen5]

My LHBS sells the D-45 belgian candi syrup pouch. http://www.nthomebrew.com/products/DM45â„¢-Belgian-Candi-Syrup.html. Is this close to what everyone is making. If it is its only 6.49 a Lb. for that price I'd rather buy it than spend an hour or so making it.

 

[relaxnrelapsen]

i 've been dying to create a chestnut beer, based on a beer i had in france, (beer bourganel, bierre aux marrons). i believe it was an amber brewed with chestnuts and vanilla. how would the addition of chestnut be to this brew? i have puree, regular chestnuts i can roast and an extract.

 

[Weizer]

This beer turned out excellent. I got a 1.070 OG and used white labs 001(brew shop was out of safale 05). Great head retention/lacing as well! I would like a little more malt/body, but this is an excellent beer. I will definitely brew it again soon!

Prost!

 

[mufflerbearing]

I am looking to brew this tomorrow 3-18-13. And have a campout and I want to take it to on 4-19-20-13. Will I have enough time to make this and keg and get it carbed up and it taste ok? Also I searched all over town looking for DAP all LHBS are out or don't carry it. Is the hard amber candy at brewmasters warehouse the same thing pretty much? If so I will grab a bag of it. Or see if they have the D-45. I need to get this in my primary ASAP! If it matters I will be going from primary to keg then force carbing. No secondary this time. Please and thank you. MB

Ahh. Also is 65 degrees crucial? I can keep 68-70 no prob but I have a hard time going lower. If it had to be lower I guess I could buy a fan and make a swamp cooler and see if that will do it if I had to.

 

[Ddubduder]

For DAP look for Yeast Energizer, as for the candi syrup, I used D-90 and it came out good. It's been in the bottle now for about two weeks and the aroma is spot on but the taste is a little green, I think some time will help settle it. Not sure how force carbing will go since I haven't tried it yet, but this is my experience. Hope it helps.

 

[emprbasist]

I am looking to brew this tomorrow 3-18-13. And have a campout and I want to take it to on 4-19-20-13. Will I have enough time to make this and keg and get it carbed up and it taste ok? Also I searched all over town looking for DAP all LHBS are out or don't carry it. Is the hard amber candy at brewmasters warehouse the same thing pretty much? If so I will grab a bag of it. Or see if they have the D-45. I need to get this in my primary ASAP! If it matters I will be going from primary to keg then force carbing. No secondary this time. Please and thank you. MB

Ahh. Also is 65 degrees crucial? I can keep 68-70 no prob but I have a hard time going lower. If it had to be lower I guess I could buy a fan and make a swamp cooler and see if that will do it if I had to.

I've fermented this around 68 before with no problems. I think you'll be fine

 

[mufflerbearing]

Ok. Getting ready to brew now. I have
5.4 of briess golden light extract (liquid)
1.8 of 2 row caramel 80
2 oz of chinook
1 oz of willamette
1lb d45
Safale us-05
I also have 1lb of briess golden light extract (dry)
I will steep the c80 @ 154 for about 45-60 then move to the boil.
Add .78 of the chinook @ 60
@ 15 add d45
Then 1oz of chinook and willamette at flameout.

Wtf do I do with the dry golden malt extract?? I am very excited about this and don't want to eff anything up. Please advise. Also is a 2.5 gallon boil ok then top to 5.25?

 

[mufflerbearing]

Now that I look at my receipt I don't see it in there. Weird.

 

[KingBrianI]

The more you can boil, the better. But 2.5 gallon should be ok. The dry extract can go in with the other extract, or you can do a late extract addition and add it with like 10 minutes left in the boil along with any of the liquid extract you held back. Good luck!

 

[mufflerbearing]

So add the liquid, dry, and D45 right?

 

[mufflerbearing]

OG hit 1.05 so I think all is well. Thanks for your help. MB

 

[idrinkstuffnthings]

Brewing this in a week. Gunna try the new corona mill today. Thanks for the recipe!

 

[idrinkstuffnthings]

Got a chance to brew it this morning. All went well! OG of 1.048 (5.7 G) so pretty well bang on. Got about 78% eff. says beersmith, so the mill worked. Thanks for the recipe KingBrian, CHeers

 

[GregInMD]

I chose this as my first AG and copied KB’s recipe exactly except for a 90 boil (to reduce the boil volume).

I made two attempts at the candy sugar. The first one was too dark so I stopped cooking the second earlier and it turned out perfect (photo below).

Mashed at 153 degrees for 75 minutes. Fly sparged. OG was 10.48 and FG 10.10 with 30 days in primary.

It pours with a deep red color and tall white head. Crystal clear. It’s a nicely balanced beer that is easy to drink with an excellent hop presence. My BMC friends love it (so do I).

Thanks King Brian!
Greg

 

[KingBrianI]

Greg, it looks great! A recipe can only take a beer so far, it takes a brewer's skill to create a great beer. So I can only take partial credit, the majority goes to you!

 

[daggers_nz]

haven't read thread but why so long in primary?