Caramel cream ale?

[JnJ]

I did the first version, it's been bottled/kegged for over a month now. Though I like it, I would cut the vanilla by half. It's just a little to much for me.

 

[yellow70cooper]

I brewed this very vanilla cream ale recipe a week and a half ago. Now today I am tranfering to my secondary and my question is this. I am going to keg this beer so when and how do I add the lactose that this recipe calls for at priming? I am going to force carbonate in the keg thus no priming. I would really appretiate some help..

Yellow70cooper..

 

[bpcsatx]

Cheese can answer as well. I would think since the Lactose is non-fermenting you could simply add it when filling the corny and ensure it is properly mixed.

 

[Cheesefood]

Add it at anytime.

 

[landhoney]

Let's say I added too much vanilla. Let's just pretend. How long will it take to mellow down a bit? I've seen post saying it took a few weeks for their's to mellow to where it was great, but how long will it continue to mellow? If I drink it in 6 weeks and its still too vanilla'y will waiting longer help?
Its @ 3 weeks now, and the over vanilla-ing was my fault not cheese's recipe.

 

[olllllo]

Let's say I added too much vanilla. Let's just pretend. How long will it take to mellow down a bit? I've seen post saying it took a few weeks for their's to mellow to where it was great, but how long will it continue to mellow? If I drink it in 6 weeks and its still too vanilla'y will waiting longer help?
Its @ 3 weeks now, and the over vanilla-ing was my fault not cheese's recipe.

If it's good vanilla... never.

 

[landhoney]

Yep, it was Costco real vanilla extract. It's good, but I think I can tell its extract. I'm going to try real vanilla beans in an upcoming batch and see if I like it better. I use 'real' eveything else, might as well try.

 

[Cheesefood]

Yep, it was Costco real vanilla extract. It's good, but I think I can tell its extract. I'm going to try real vanilla beans in an upcoming batch and see if I like it better. I use 'real' eveything else, might as well try.

As you go through the batch, the vanilla will lighten up.

 

[landhoney]

As you go through the batch, the vanilla will lighten up.

You mean as time goes by right? Not 'as you become accustomed to it'? I feel pretty sorry bastardizing your great brew, Cheese. Like I've defiled something sacred. I really couldn't taste the vanilla hardly at all at bottling time so I added more than I should have - other flavors have given way to the vanilla now. Bright side? I am beggining to discern what changes will happen to a beer's flavor from bottling day to being bottled and carb'ed. I hope it turns out well. If not I'll just call it, "Bastardized Caramel Cream Ale" and let it sit for a year.

 

[Muss]

Cheers Cheesefood. I'm going to make this as soon as my primary is free. It has a lager in it now so sadly I'll have to be patient.

 

[Cheesefood]

Cheers Cheesefood. I'm going to make this as soon as my primary is free. It has a lager in it now so sadly I'll have to be patient.

Or you can just buy another primary.

 

[Muss]

Or you can just buy another primary.

That's the best idea I've heard anyone say ever!

I'm off to the LHBS now

 

[Muss]

HELP!!!
I can't find Caramel 60L at the HBS.
These are the choices I have. Can you suggest a suitable alternative?
http://haurakihomebrew.co.nz/brew/index.php?cPath=32_89


Cheers

 

[Cheesefood]

You need a new HBS.

 

[Muss]

You need a new HBS.

I do I do, but I'll have to make do with what's already in the country. I'll google around and see if there is a shop somewhere else in the country which sells that grain and see if I can get it mail ordered. In case I have no luck can you recommend a reasonable substiute at that link I posted? I'm new to grains so I don't know what I'm looking for other than grains that say Caramel 60L.

 

[thebikingengineer]

Sometimes they'll say "medium" instead of 60L. As long as you're in the ballpark you'll get a beer that's close, and if it turns out way different then you can claim it as your own variation on the recipe.

 

[vasie]

Hopefully this hasn't been mentioned in the rediculous 44 pages of this forum, but if you ever want to enter this into a competition, be sure to enter this as a spice beer, not a cream ale. The creame ale style has absolutley nothing to do with cream soda...at all. When the judges taste vanilla in a creame ale, they will really ding you for it.

 

[Muss]

Sometimes they'll say "medium" instead of 60L. As long as you're in the ballpark you'll get a beer that's close, and if it turns out way different then you can claim it as your own variation on the recipe.

Thanks heaps. I'll pick up some medium grain and hope for the best. They must use a different naming convention here as none of the products are described using 40, 60L etc, but instead are called, light medium and dark.

 

[Muss]

I talked to the LHBS guy and he said they don't sell any caramel grain. I have purchased 'Brown malted grain'.
Does the caramel grain actually give caramel falvours? If so could I just use caramel flavouring? I've heard people don't have too much luck with the artificial vanilla flavouring, so should I even make some caramel out of sugar?

I've also purchased vanilla extract in metric! It's a 50ml bottle and it says it's concentrated so you'd use half of what recipies require.
I think 50millilitres converts to 2 fluid ounces.

Sorry for asking everything. I want to make sure I can make it really nice.

 

[skou]

Caramel malt is also called Crystal malt. See if they have any of that.

I can't imagine someone not having any caramel malts, my LHBS has over 15 different types!

steve

 

[Muss]

Caramel malt is also called Crystal malt. See if they have any of that.

I can't imagine someone not having any caramel malts, my LHBS has over 15 different types!

steve

Ahh I saw Crystal malt there. Oh well this is what I've just done with the ingredients available.

Malts
1.5kg light LME
1kg light wheat DME
300g Dextrose
500g Medium Brown Grain (steeped for 45 minutes at 150'-165')

Hops
1oz Cascade for bittering (60 minutes)
.5oz Saaz for flavor (20 minutes)
.5 oz Tettnang for aroma (dry hopped)

Yeast
Saf US-56 Ale yeast

Extras
1 tsp Irish Moss (10 minutes)
113gm Lactose @ 15 minutes


I will add vanilla extract, caramel flavour and more lactose to the secondary.

Cheers for all of your help. Will let you know how it turns out

 

[Drunkagain]

I'm in the middle of making this right now and just wanted to clarify a point. You guys are adding 2oz of vanilla in the primary adn then another four of vanilla and a cup of lactose along with the usual DME when kegging/bottling? Have I got that right?

Thanks. This recipe sounds fantastic.

 

[Speranza]

Wow Cheesefood this seems like an awesome recipe. I'm definatly doing this after I get a few other brews out the door.

My question has anyone done this without the lactose? I read some suggestions earlier with Splenda or Malto-Dextrin. Anyone actually try these and is it an acceptable substitute?

 

[BarleyWater]

Well, I sanitized everything, primed the brew got ready to start bottling and realized, "Where the hell are my caps?" Long story short, not enough caps to bottle so I will have to wait for the priming sugar to ferment out now, hopefully not killing too much of the vanilla aroma and flavor. One more reason to keg.

 

[Muss]

It's been a week and a half and it's in it's last day or two or fermentation. It looks so yummy!

 

[skou]

Well, I sanitized everything, primed the brew got ready to start bottling and realized, "Where the hell are my caps?" Long story short, not enough caps to bottle so I will have to wait for the priming sugar to ferment out now, hopefully not killing too much of the vanilla aroma and flavor. One more reason to keg.

I doubt that 5 (or so) ounces of priming sugar will kill too much of your vanilla flavour. R. DW. HAHB. (Or, 2!)

steve

 

[Muss]

Just transferred it to secondary and added some vanilla extract, caramel flavouring and lactose. I can taste the roastyness of the medium brown grain (I couldn't get my hands on any caramel grain) but it still tastes good anyway so far!

 

[prsman]

Mmmm just got done drinking this one week after bottling and already it's great. I did the V1 recipe and it seems a bit hoppy. I guess it will mellow a bit? Only one way to find out. Stupid waiting, making fun of me.

 

[bpcsatx]

Cheese,

I assume you have been through several iterations of your awesome recipe. Can you post below your favorite one to date? It appears that some like a toned down vanilla taste from version one. I think I read you added some Makers Mark bourbon in version two. How did this turn out?

Thanks in advance.

 

[SeaMonster]

I just finished my 1st batch of this stuff. It just looked to good to pass up.

I do have a quick question. I have a lot of sediment floating around in the primary. I ran it through a strainer twice but there's still a lot of stuff in it. Should I try straining one more time or just let it be?

Thanks!