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Caramel Amber Ale

147 calories 13 carbs
Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23.9 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: KingBrianI on HBT
Calories: 147 calories (Per 355mL)
Carbs: 13 g (Per 355mL)
URL: http://www.homebrewtalk.com/showthread.php?t=167880
Created Thursday April 30th 2015
1.045
1.008
4.94%
39.61
16.1
n/a
 
Brew Log History

Target 20°C
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Fermentables
Amount Fermentable PPG °L Bill %
2.7 kg American - Pale 2-Row2.7 kg Pale 2-Row 37 1.8 67.5%
0.64 kg American - Caramel / Crystal 80L0.64 kg Caramel / Crystal 80L 33 80 16%
0.41 kg Candi Syrup - Belgian Candi Syrup - Amber0.41 kg Belgian Candi Syrup - Amber 32 40 10.3%
0.25 kg Flaked Barley0.25 kg Flaked Barley 32 2.2 6.3%
4 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
22 g Chinook22 g Chinook Hops Pellet 11.9 Boil 60 min 39.61 29.7%
26.03 g Chinook26.03 g Chinook Hops Pellet 11.9 Boil 0 min 35.1%
26.03 g Willamette26.03 g Willamette Hops Pellet 4.5 Boil 0 min 35.1%
 
Mash Guidelines
Amount Description Type Temp Time
27.2 L 27.31 Liters @ 68.4 (C) strike water Temperature 66 °C 60 min
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 213 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Stirling WA Australia 31/12/14
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
27 8 110 155 26 159
Add 1 tsp gypsum
Mash Chemistry and Brewing Water Calculator
 
Notes

http://www.homebrewtalk.com/showthread.php?t=167880

Recipe Type: All Grain
Yeast: US-05
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 40
Boiling Time (Minutes): 60
Color: 16
Primary Fermentation (# of Days & Temp): 30
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: Rich malty caramel balance beautifully with fragrant clementine-like hop aroma.

*Candi syrup added with 15 minutes left in boil. Use the dark amber recipe in this thread:
http://www.homebrewtalk.com/showthread.php?t=114837
But only make a half batch (use one pound of sugar). Add the entire batch to the boil. This stuff is super easy to make and imperative to the recipe. The syrup it makes has a smooth decadent caramel flavor that is deeply rich and complex. The flavor and aroma make it through to the final beer and blend with the malt and hops to make a spectacular beer.

The procedure for making the syrups starts with 2 lbs of sugar, a varied amount of Di-Ammonium Phosphate (DAP Yeast Nutrient), and 1 cup of water. You bring these three ingredients to a boil over medium heat. You do not want to stir, the gentle convections will do all the mixing that is necessary. Using a thermometer, stop the boil at the desired terminal temperature by adding a varied amount of water while gently stirring the solution. This is the dangerous part, a fair amount of spitting and sputtering might occur. After adding the water you will need to dissolve the syrup by stirring gently until the solution reaches the stage called soft ball (240F). This is when the syrup is done. Stop the cooking by submerging the pan in cool water or by transferring the syrup to a preheated mason jar.

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

Below is an alternative syrup.

Sugar #5

This is a double cooked sugar that further increases the flavors of 290F without compromising the complex caramels. Think of this sugar as an extension of the 290F recipe. Everything about it is intensified. The procedure is a bit more complicated and it takes nearly an hour to complete, but it is worth the time and effort.
Over medium heat bring to a boil
2 Lbs Sugar
1 Cup Water
3 tsp DAP
Raise this to the terminal temperature of 290F. At 290F begin stirring and add in:
1 Cup Water
Continue stirring until the sugars are dissolved. Again, bring the solution up to 290F over medium heat. At 290F begin stirring and add in:
1 Cup of Water
Stir this until the sugars are dissolved and the temperature starts to rise a couple degrees. This Should be right at or just above soft ball (240F). This is when the syrup is done. Stop the cooking by submerging the pan in cool water or by transferring the syrup to a preheated mason jar.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2015-08-20 02:36 UTC
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