WVBeerBaron
Well-Known Member
Hello everybody,
On a whim yesterday, I brewed my fist AG beer in an attempt to clean out the brew closet. I was scrambling for some additional sugar and was torn between brown sugar and making homemade caramel. I went with 1 lb table sugar caramelized. Here's the figures:
Caramel Pale Ale
MALT
6 ½ lbs Crisp English 2 row pale malt
1 lb table sugar (caramelized)
1 lb Bonlander Munich Malt
5 oz Carapils Malt
HOPS
.50 oz Magnum 60 min
.25 oz Centennial 15 min
.25 oz Palisade 15 min
1 tsp Irish moss
Preheat mash tun. 2 ½ gallons of 165 degree strike water with 1 tablespoon 5 star ph stabilizer. Single infusion mash 152 degree for 60 minutes. Batch sparge with 4 gallons of 163 degree for 10 minutes (my target temp was 168). Produced approx 5 ½ gallons wort.
Caramelize sugar on stove top until golden brown. Added caramel during the boil.
Used newly constructed wort chiller, cooled to 80 degrees within 10 min.
1 vile White Labs California Ale yeast.
OG - 1.053
Est. FG - 1.012
IBU - 30
Est. ABV 5.5
Calories - 165 per 12 oz
I may or may not dry hop.
From initial research to washing the last piece of equipment it took me 6 hours. Ahhhhh my first all-grain, sooo much fun.
Any thoughts or feedback is greatly appreciated
On a whim yesterday, I brewed my fist AG beer in an attempt to clean out the brew closet. I was scrambling for some additional sugar and was torn between brown sugar and making homemade caramel. I went with 1 lb table sugar caramelized. Here's the figures:
Caramel Pale Ale
MALT
6 ½ lbs Crisp English 2 row pale malt
1 lb table sugar (caramelized)
1 lb Bonlander Munich Malt
5 oz Carapils Malt
HOPS
.50 oz Magnum 60 min
.25 oz Centennial 15 min
.25 oz Palisade 15 min
1 tsp Irish moss
Preheat mash tun. 2 ½ gallons of 165 degree strike water with 1 tablespoon 5 star ph stabilizer. Single infusion mash 152 degree for 60 minutes. Batch sparge with 4 gallons of 163 degree for 10 minutes (my target temp was 168). Produced approx 5 ½ gallons wort.
Caramelize sugar on stove top until golden brown. Added caramel during the boil.
Used newly constructed wort chiller, cooled to 80 degrees within 10 min.
1 vile White Labs California Ale yeast.
OG - 1.053
Est. FG - 1.012
IBU - 30
Est. ABV 5.5
Calories - 165 per 12 oz
I may or may not dry hop.
From initial research to washing the last piece of equipment it took me 6 hours. Ahhhhh my first all-grain, sooo much fun.
Any thoughts or feedback is greatly appreciated