Caramel cream ale?

[Dan5]

Brewed this beer on Sunday afternoon 3/4/12 and after 48 not a single bubble coming through the airlock. I've got no leaking on the lid, I checked. The only change that I made to V1 of this recipe was I used White Labs German Ale yeast. I left it sitting out for the recommended 3hrs before pitching it, and pitched at 70 degrees. It's sitting at 66 degrees right now.

Could I have yeast trouble? I know I've read that it can take up to 72hrs for fermentation to show signs, but it just worrys me a little, when others are having to use blowoff tubes and such. Should I just let it go as is or do I need to put the yeast that it called for (Wyeast) in there? Does adding another yeast strain, that's different, cause problems? Can I add yeast 48hrs after brewing?
Sorry for all of the questions but I'm really wanting this one to turn out good, but I've never gone this long without some noticeable fermentation going down.

 

[Turfmanbrad]

I've had airlocks not fit well in bucket grommets. Chances are you're fine.

 

[Dan5]

Thanks for the reply. I don't know if it was a bad airlock fitting, or just time, but I quickly installed a new one last night and it was bubbling away withing a minute.
Excited about this one!

 

[jonuggs]

I'm new to homebrewing, and this was my third attempt at brewing, the first two being an Oatmeal Stout kit and the second a Honey Red ale. Given that I'm still working the kinks out of my process, those two beers were drinkable, but nothing to write home about.

So for my third attempt I collected a few ideas, this being one of them, and asked the wife which she'd like. She suggested that I brew this. So - off the the LHBS to obtain the ingredients.

I followed the original recipe, posted several years ago, to a tee, the only exception being that I didn't strain while going in to the fermenter. So, I expected a small amount of off flavors. I also didn't move this in to a secondary as I didn't think it required it. I added the double dose of lactose, DME, and vanilla extract at priming/bottling.


Original Recipe Followed:

Malts
3 pounds extra light DME
3 pounds light wheat DME
1 pound Caramel 60L (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 (end of boil)

Yeast
Wyeast German Ale

Extras
1 tsp Irish Moss (10 minutes)
4oz Lactose @ 15 minutes
2 oz real vanilla extract

Priming
>1cup Lactose
4oz vanilla (Be careful! This may be too much vanilla for some people.)
1.5 cups light DME

It fermented for about a month, and it has been bottle conditioned for almost two weeks now. I cracked a bottle after only 5 or 6 days and it was flat. Fair enough - that was too early and I was eager. Cracked a bottle last night. Great color, solid carbonation. . .

. . .the taste was pure vanilla extract.

Now, I readily admit that I haven't read all 90 pages of comments here, but from what I've gleaned it seems that the vanilla flavor might mellow over the course of a few months in the bottle.

I was considering dumping this beer and chalking it up to an early experiment gone wrong. But after reading quite a few of the pages here, I'm not so sure if I should dump it and move on or keep it around to condition for a few more weeks.

Has anybody else brewed this and had the same issue?

 

[BigscreenBeerBonger]

I usually use only 2oz at priming. Perfect for my taste buds. My first batch had 4oz and was strong at first. It did mellow with age. Had a bottle that was over a year old and had a very lite flavor of vanilla. Don't toss it. Put it away.

 

[drummerboyas157]

Great brew! I am really enjoying having this caramel cream ale on tap. It followed a few disappointments with me being a new brewer so it gave me much more hope. All my friends and family like it as well. Its a perfect middle of the road beer in my opinion, it tastes like real beer but its also sweet and has a more non beer person taste. I did one of the earlier recipes with a total of 4oz vanilla I think. I would keep it at that for the next one as well. I also put 2 oz of bourbon in it. Great job Cheese

 

[aristurtle]

Okay, I'm giving this one a shot. I was looking for a good recipe for the nice (or "unreasonably warm", depending on your opinion) weather I seem to be getting this spring/summer and this looks quite good.

Should I bother adding vanilla pre-fermentation, or should I just add it all when I rack to the keg?

 

[Chuckabrewski]

Has anyone ever converted this to AG?

 

[cdelap]

There is a AG posted in here somewhere I just transferred mine to secondary today, it seemed good I'm curious how it will be once it clears up and the rest of the lactose and vanilla is added

 

[Chuckabrewski]

There is a AG posted in here somewhere I just transferred mine to secondary today, it seemed good I'm curious how it will be once it clears up and the rest of the lactose and vanilla is added

Keep us updated. Did you use the AG from Timekiller or Hopfan?

 

[cdelap]

I did this one: https://www.homebrewtalk.com/f12/caramel-cream-ale-2435/index49.html#post398083

 

[knuckledragger]

Going to do a 2.5 gallon batch tomorrow! I was too much of a tightwad to buy the liquid yeast, however, I was thinking of using Nottingham. Thoughts? Will using dry yeast change the flavor profile of this ale much?

 

[Chuckabrewski]

Going to do a 2.5 gallon batch tomorrow! I was too much of a tightwad to buy the liquid yeast, however, I was thinking of using Nottingham. Thoughts? Will using dry yeast change the flavor profile of this ale much?

Can you post your recipe for 2.5

 

[knuckledragger]

Can you post your recipe for 2.5

Well I'm attempting to do a BIAB experiment. I just scaled down the AG recipe using Beersmith. Basically it's 3# of 2-row, 2# wheat malt, and 8oz of crystal 60. Then cut the hops quantities in half as well. If you're using DME/LME just cut those quantities in half (I assume).

 

[Chuckabrewski]

Well I'm attempting to do a BIAB experiment. I just scaled down the AG recipe using Beersmith. Basically it's 3# of 2-row, 2# wheat malt, and 8oz of crystal 60. Then cut the hops quantities in half as well. If you're using DME/LME just cut those quantities in half (I assume).

BIAB would be awesome i might try that soon. Did you cut out or add anything else from the original recipe?

 

[FourJ]

Add me to the list... brewed a 6 gallon batch yesterday trying to stick the recipe as best as possible. LHBS didn't have the German Ale Yeast (claiming it may be seasonal), so I used Wyeast Kolsch. I thought about doing a starter, but decided to just activate the yeast pack and go with it (due to this being a low gravity beer and from reading I only need 50-100 billion cells). Also, they didn't have Wheat DME so I used LME. I used a vanilla bean I had soaking in vodka for 6 or 7 weeks (about an ounce or so). Depending on the taste at bottling, I may add a bit more. Also, used 1oz Tettnang at flame out (a bit of a mistake, but I do like hop aroma).

Measured Original gravity and got 1.044... right on target from what BeerSmith said. I started with about 4 3/4 gallons, but after the steeping and 60 minute boil I had to top up with probably 3+ gallons. Anyhow, within 12 hours it was fermenting away and I'm seeing pretty good activity in the air lock.

I plan on doing the 1-2-3 method, however, I don't normally rack to a secondary... so might just keep it in the primary for 2 weeks as usual then keg it.

Hopefully it goes well!

Cheers!

 

[Chuckabrewski]

Add me to the list... brewed a 6 gallon batch yesterday trying to stick the recipe as best as possible. LHBS didn't have the German Ale Yeast (claiming it may be seasonal), so I used Wyeast Kolsch. I thought about doing a starter, but decided to just activate the yeast pack and go with it (due to this being a low gravity beer and from reading I only need 50-100 billion cells). Also, they didn't have Wheat DME so I used LME. I used a vanilla bean I had soaking in vodka for 6 or 7 weeks (about an ounce or so). Depending on the taste at bottling, I may add a bit more. Also, used 1oz Tettnang at flame out (a bit of a mistake, but I do like hop aroma).

Measured Original gravity and got 1.044... right on target from what BeerSmith said. I started with about 4 3/4 gallons, but after the steeping and 60 minute boil I had to top up with probably 3+ gallons. Anyhow, within 12 hours it was fermenting away and I'm seeing pretty good activity in the air lock.

I plan on doing the 1-2-3 method, however, I don't normally rack to a secondary... so might just keep it in the primary for 2 weeks as usual then keg it.

Hopefully it goes well!

Cheers!

Good post keep us updated with how it turns out.

 

[FourJ]

Good post keep us updated with how it turns out.

Well, took a hydrometer measurement today... was at 1.018 and still bubbling (but spaced many seconds apart).

Had a taste of the sample, was actually better than I would have thought. I'm excited about how this will turn out, but undecided on how much Lactose and Vanilla I'll add when I keg it. Also excited because my other keg (dry hopped IPA) ran out tonight... ;-)

Might bottle some of it and add some Maker's Mark bourbon to those ones... any other ways to experiment when bottling? Thought about priming with different sugars... ie. sugared molasses, honey, maple syrup, brown sugar, etc. Also thought about adding stevia for sweetness to see what that does.

A few other mistakes I know I made (but hopefully okay)...

Misread the thermometer and steeped the Crystal 60 for 35 minutes at 130-140 instead of 160 or so (steeped in full ~5 gallons water). From what I read, it's no big deal. Also, the grain was crushed about 2 1/2 weeks prior so I hope it's still good (most say to use within 2 weeks). Also, after steeping the grains I first added the hops then extract right away. I think I read to add the extract, bring back to a boil then add the hops. Took 10 minutes to bring back to a boil. Anyhow, I added just half the extract and the rest about 15 minutes before flameout (not sure why, but something I read somewhere). I had used Light DME (added all at 60 minutes) and an equivalent amount of Wheat LME (3.6lbs I think)... half at 60 minutes then rest at 15 minutes.

I'm using inline water charcoal filter from Aquasana. Hopefully not filtering out anything important!

Cheers,

Jeremy

SG: 1.044

Day 4: 1.018
Day 6: 1.014
Day 7: 1.013
Day 10: 1.012

 

[knuckledragger]

BIAB would be awesome i might try that soon. Did you cut out or add anything else from the original recipe?

Um I also halved the Lactose and I'll do a little less than half the vanilla in the original recipe. I don't want it coming out too sweet. Im hoping for hint of vanilla. I'll be taking a hydro this weekend and report back

 

[FourJ]

So I kegged this sucker today with 3oz. Vanilla extract and about a cup of lactose. Also bottled some 1 litre bottles with bourbon and did one with Sailor Jerry's spiced rum to see how that would turn out (Rum with strong vanilla flavour). Actually added 1.5oz per 1 litre... maybe a bit much, but we'll see!

About a week ago, I actually bottled a few early to get a sense of the flavour. I bottled one as-is, then one with extra lactose and the last with extra vanilla.

After a taste test, I decided to add the lactose and vanilla during kegging. Tastes great albeit a bit green (even at just 1 week in the primary and 6 days carbonating)!!

Cheers,

Jeremy

 

[FourJ]

Well, this is a decent ale... but there's no way I could drink more than one a day I think! Wow, not sure if I'm lactose intolerant... but this sure makes my stomach rumble!

 

[cdelap]

This sat in secondary for a couple months now tasted good before the extra lactose and vanilla,then I kegged it and effectively made 5 gallons of cough syrup!!! I sure hope the vanilla calms down, I should have gone with my gut and used beans instead of pure extract

I must say if the vanilla calms down with time it will be a great beer.

 

[Mellow77]

I stumbled across this thread while searching for some help in determining the impact of adding real vanilla to a recipe for cream stout. Ahh the power of Google!

71 pages of reading later....this is on the short list of next beers to be tried.

 

[knuckledragger]

Well, this is a decent ale... but there's no way I could drink more than one a day I think! Wow, not sure if I'm lactose intolerant... but this sure makes my stomach rumble!

I agree. I halved the vanilla and lactose additions and it still is very sweet. I suppose its a hit for others but this ale isn't going to be brewed again anytime soon.

 

[hulkavitch]

I just read the entire thread. Excrutiating! This book of a thread is full of people asking the same questions over and over. Cheese must be going mad by now.

1 question for Cheese just to make sure. The 4oz of lactose is that a half cup or by weight. I believe you answered this once, just wanted to make sure (and add to the madness)

I think i will brew the extract v1 with slight mods:

3 pounds extra light DME
3 pounds light wheat DME
1 pound Caramel 60L (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 (end of boil)

Yeast
Wyeast German Ale or dennys fav

Extras
1 tsp Irish Moss (10 minutes)
4oz Lactose + 1 cup lactose@ 15 minutes

Secondary: 3-4 whole vanilla beans

Priming*
2-4oz vanilla extra depending on flavor at bottling
1.5 cups light DME

 

[hulkavitch]

So the question....4oz lactose...., 1/2 cup or 4 oz or by volume?

This sounds like a stupid question because volume should only be used for liquids. But the recipe swings back and forth between cups and oz for solid substances (ie dme, lactose ext)

 

[glenn514]

I just ordered ingredients for the original recipe yesterday. I'm looking forward to brewing it...and drinking it!

I am doing the ORIGINAL recipe...is there anything I need to keep in mind as I brew it?

glenn514

 

[hulkavitch]

Screw it I am just going to do 8oz lactose

 

[aristurtle]

Finally got my batch of this on tap. It came out pretty good; the vanilla is slightly stronger than I was looking for but not too far off. I used 1.5 oz of Trader Joe's vanilla extract in the primary and 3.5 oz when kegging. I used corn sugar instead of DME for the keg conditioning. Overall I'm pretty happy with it; it reminds me of Boylan's Cream Soda crossed with beer.

There's almost no head in mine; did this happen to anyone else?

 

[billsquared]

There's almost no head in mine; did this happen to anyone else?

The head on mine was very temperature-sensitive. If it was right out of the fridge, it had practically none; 15 minutes on the counter helped. If yours is kegged, that may not help you much.