American Amber Ale Caramel Amber Ale

[morbster]

In my experience: at 2.3-2.5 volumes, it's generally more refreshing and spring-y. At 1.9-2.1 volumes, it's generally more of a smooth, autumn-y beer.

That's a good way to look at it. I've viewed this particular batch as a bit more autumn-y, but it will be ready long before then. I'll probably shoot for 2.2 vols and call it good . Thanks for the insight.

 

[ThatBrewingOtter]

I've been on the higher side of 2.5 ; I'd agree about the 'refreshing/springy' sentiment.

 

[paulb39]

Just want to say this is a fantastic beer, going to try to always have this one on tap. It's easy drinking, but super flavorful, haven't found anyone who hasn't liked it yet.

 

[morbster]

I'm about 20 bottles through my batch, and it still hasn't really clicked with me yet. I think the crystal malt is a bit too sweet for my taste. This was the first beer on my new brewing system, so operator error could be a factor.

I've decided to stow away my remaining 20 or so bottles for a couple months to see if it will be better in the fall.

 

[jturman35]

I'm about 20 bottles through my batch, and it still hasn't really clicked with me yet. I think the crystal malt is a bit too sweet for my taste. This was the first beer on my new brewing system, so operator error could be a factor.

I've decided to stow away my remaining 20 or so bottles for a couple months to see if it will be better in the fall.

How has this aged???

 

[jturman35]

I'm about 20 bottles through my batch, and it still hasn't really clicked with me yet. I think the crystal malt is a bit too sweet for my taste. This was the first beer on my new brewing system, so operator error could be a factor.

I've decided to stow away my remaining 20 or so bottles for a couple months to see if it will be better in the fall.

Well? How did this beer age?

 

[ThatBrewingOtter]

Not him, but I ended up aging half a batch for just about 2.5 months.

Honestly didn't change the beer super overtly, though it was generally more mellow and smooth. The only thing I noticed was possibly more of a fruity, plum-like taste.

It was enough of a difference that I feel confident saying it tasted 'better', but not worth the extra wait!

 

[ThatBrewingOtter]

Just started my second time at this beer on the 7th. Still following the extract recipe 100%.

Got a little high on temperature for like ten minutes when steeping the crystal malt, but it seemed to be OK flavor wise.

Wife made the caramel for me this time, so I'm sure it'll taste better

 

[BAreEhD]

Fantastic beer! This will be a regular for me. Thanks very much for the recipe.

 

[Snausages01]

Just finished brewing this one tonight. I had to make some changes out of necessity; I didn’t order enough hops. I did a 10 gallon batch and added an ounce of Chinook and Willamette at 60 min and an ounce of each at flame out. Should have ended up with 33 IBUs.

It tasted more than bitter enough, so hopefully it turns out OK. Will report back in a month or two when I start drinking it.

I also had to make the candi syrup twice because it came out too light and chunky the first time. Lesson learned for me was to make it a smaller pot and not a sauce pan. Since I had to make it twice I added it at flame out (finished just in time).

 

[Dangeruss]

I brewed this Sunday and the only change was the amount of Chinook was 14% instead of 13% AA. My homemade syrup on the foil was the dark amber but in the jar it looked like mahogany but still tasted good. The syrup had a consistency of molasses but I put it in the microwave for 45 seconds and it was runny enough to pour in the last 15 minute in the boil. it is chugging away now.

 

[boltqb15]

I have to admit I didn't have time to read through and see if this question or one similar has been asked, but I am wanting to brew this up and was wondering if I could use Amber DME and Amber LME instead of Light? Any one have any in put on how this would fair?

 

[NickAus]

This is definitely my next to brew, thanks Brian, looking forward to it! Not sure I can find that yeast here in Australia but will go with something fairly neutral like US05.

 

[deprecated]

Anyone keg this shortly after fermentation ends rather than waiting 30 days? If so, were you happy with the beer?

 

[Nick667]

I have brewed this beer around 4 times and got it right for my tastes. I have found a 90min mash helps. My last brew was perfect in every way and liked by all that tried it. It was dead clear and had a fantastic creamy head. The strange thing is that my Thai friends, of witch I have many, just love the stuff.
Great recipe.

 

[Davedrinksbeer]

I had a old Amber Ale Extract Kit from Midwest Brew. I did this Amber Ale and added 1 pound of melted kraft caramels towards the end of the boil. It’s 3 months later and the caramel taste is finally coming thru. All things considered it made a pretty good beer, my buddy and his wife really love it.

 

[dawn_kiebawls]

Has anyone tried a decoction on this recipe before? I've never done one but am intrigued by adding the extra layer of caramelized sugars into the mix. Brew day is scheduled for tomorrow AM (possibly even tonight depending on how much energy I have after yard work today) so hopefully I hear back. If not i'll likely skip that step and follow the recipe as is. Thanks!

 

[Chief82]

Has anyone tried this with noble hops? Just curious how much different this would come out.

 

[milclaw]

Can anyone repost the 1.00 lb Candi Syrup Amber* (40.0 SRM) Sugar 10.53 % recipe for the Caramel Amber Ale? I guess that the link that was posted in the recipe was to old and didn't work.

 

[williepete]

I tried the link and it does work
https://www.homebrewtalk.com/forum/threads/20-lb-of-sugar-and-a-jar-of-yeast-nutrient.114837/

 

[dawn_kiebawls]

I've had this in primary for 3 weeks now but I broke my graduated cylinder yesterday so I can't take a gravity reading..I may just sacrifice some data for the notebook and get this bad boy into a keg regardless. I can't wait to taste this one! I'll post back with tasting notes and a pic once its carbed up!

To anyone concerned with the difficulty of making the syrup, as long as you can follow simple directions and you have a thermometer that can read temps that high it is very easy. Go for it!

 

[dawn_kiebawls]

Just got this into the keg a few minutes ago. It smelled fantastic but I didn't take a sample since I am unable to take gravity so I will just wait for it to be carbed. I'm *hoping* the extra 12 days in primary ensures it was finished, but it isn't AS big of a deal since I'm not bottling. Cant wait to pour a pint of this one

 

[Joon1975]

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.

So I plan on brewing this beer this weekend and I just want to make sure I have this right.

So once the syrup reaches 290 degrees, I turn off the flame and start stirring in the 3/4 cups of water? What do I do after? How do I store the syrup?

Thanks!

 

[Joon1975]

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.

Oops this is quote I meant to post for the previous post

 

[dawn_kiebawls]

So I plan on brewing this beer this weekend and I just want to make sure I have this right.

So once the syrup reaches 290 degrees, I turn off the flame and start stirring in the 3/4 cups of water? What do I do after? How do I store the syrup?

Thanks!

Yes, as soon as the syrup reaches the 290F carefully stir in the 3/4C water and chill as fast as you can. I used a little ice bath for my pot and it went quickly. store in a clean sanitized mason jar (or similar) in the fridge for however long you need it.

 

[dawn_kiebawls]

Figured I should finally post my results! This is a beautiful beer and very easy drinking as the mercury continues to drop. Mine turned out somewhat thin/watery which I think is due to me getting busy on brew day and accidentally mashing for ~100 minutes, OR very likely because I'm used to drinking stupidly hoppy beers..

Regardless of my thin results it is still a very malt forward brew with well balanced caramel notes and will be brewed again. Keg was tapped Christmas eve with the in-laws and there is no way it will still be around for the ball to drop New Years Eve I will definitely be brewing this again soon and will likely increase the caramel 80 closer to 3lbs and decrease the 2row in hopes to make a more caramel forward brew. Cheers!

 

[Joon1975]

Yes, as soon as the syrup reaches the 290F carefully stir in the 3/4C water and chill as fast as you can. I used a little ice bath for my pot and it went quickly. store in a clean sanitized mason jar (or similar) in the fridge for however long you need it.

Thanks!!! Can’t wait to brew this weekend!

 

[Mothman]

I've got this recipe sitting in primary currently, first time doing this beer.

It's been just over a week in then bucket, I think I'll check it at 2 weeks to see if it's done, and if so, will try to bottle next weekend. If not then, then the weekend after.

I ended up making two batches of the syrup, as the first one I got it too hot on the re-heat phase of the syrup recipe, and once cooled, it turned into dark brown peanut butter looking stuff, really hard.

So I redid it, and only slightly re-heated the syrup after the cooling, and it worked out perfectly, slightly thick, but still very pourable.

I then tried reconstituting the brick I'd made first, by softening in a hot water bath, then adding back some water and gently heating, and it turned it back into a great syrup too!

Anyway, I used the second attempt syrup in the beer, and have been using the leftover (3.5 gallon beer batch, so didn't use all the syrup) as well as the fixed first version as coffee sweetener. Yum!

Really excited to try this beer out, and very hopefuly that the complex flavour from the syrup will present itself in the final product. In fact I just ate a small spoonful of the syrup from the fridge, just because it's so delicious. lol If some of the syrup character carries through, I'll be a happy camper.

 

[Mothman]

I poured my test bottle today, after only a week in the bottle.

I usually find myself somewhat disappointed when I try one after a week (yet I almost always do it... impatient lol). This time though, no disappointment!

I'm sure it will improve with a few more weeks of conditioning, but I'm already very pleased.

Nice malty backbone, good supporting bitterness, with the mild spicyness and piney notes of the hops, with a little bit of sweetness and toffee from the candi syrup.

I was sort of hoping the caramel of the syrup might carry over a little more... and it may develop more with time... but regardless, I'm pleased. This will be an easy-drinker!

And, as a side not, I think this is the best head formation I've ever had in a batch I've made.

And I absolutely love the color I got.

 

[jmatsche]

Just curious if anyone has ever tried brewing this by replacing the candy syrup with maple syrup and if there would need to be any adjustments made to the recipe if doing so?