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Caramel Amber Ale

149 calories 13.3 g 330 ml
Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 27.7 liters
Post Boil Size: 24.71 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dave Ridout
Hop Utilization: 97%
Calories: 149 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
URL: http://www.homebrewtalk.com/showthread.php?t=167880
Created Saturday April 18th 2020
1.049
1.009
5.2%
26.8
14.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg US - Pale 2-Row3.4 kg Pale 2-Row 37 1.8 65.6%
0.90 kg American - Caramel / Crystal 60L0.9 kg Caramel / Crystal 60L 34 60 17.4%
0.30 kg Candi Syrup - Belgian Candi Syrup - Amber (40L)0.3 kg Belgian Candi Syrup - Amber (40L) - (late boil kettle addition) 32 40 5.8%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 9.7%
2.80 oz German - Acidulated Malt2.8 oz Acidulated Malt 27 3.4 1.5%
5.18 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Chinook28 g Chinook Hops Pellet 11.9 Boil 15 min 19.71 33.2%
28 g Willamette28 g Willamette Hops Pellet 4.5 Boil 10 min 5.45 33.2%
28.35 g Citra28.35 g Citra Hops Pellet 11 Boil 1 min 1.6 33.6%
84.35 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
19 L 27.31 Liters @ 68.4 (C) strike water Steeping 66 °C 60 min
13 L Sparge 70 °C 20 min
14.7 L Strike 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.20 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
0.40 g Salt Water Agt Mash 1 hr.
1.90 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 137 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 355.2 g       Temp: 20 °C       CO2 Level: 4.04 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
94.5 5.9 27.4 86.3 96.5 10
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.

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  • Last Updated: 2021-05-14 15:05 UTC
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