When this beer was fresh, the hops were a bit too prevalent for our tastes. The hops were very in your face and clashed with the flavors from the homemade caramel syrup. For future iterations, would drop IBU's to mid 20's and either cut in half or eliminate dry hop to achieve a more malty, caramel centric amber ale. However, fast forward 2 months, and the beer has aged nicely. The hops faded and it has turned into a very nice balanced beer. My goal with the changes listed above would be to achieve the flavor it has now, but fresh, right after fermentation.
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Last Updated: 2022-01-13 21:02 UTC
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NEW Water Requirements:
Caramel Amber Ale
Equipment Profile Used
System Default
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Water Requirements:
Caramel Amber Ale
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Recipe Cost
$ (USD)
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Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
$0.00
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