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Caramel Cream Ale II
Specialty Beer • Extract • 5 gal
Rich caramel flavor with a citrus hoppy finish and creamy mouth feel
January 23, 2007 pm 11:46pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .25 lbs
Crystal Malt 90°L
Crystal Malt 90°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 3 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 3 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- .25 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- .25 oz
Chinook - 13.0 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- .75 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1.25 oz
Saaz - 5.0 AA% pellets; boiled 20 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 8 oz
Lactose added in keg - (omitted from calculations)
Lactose added in keg
- 0 g
6 Sticks of cinnamon boiled(30) in Keg - (omitted from calculations)
6 Sticks of cinnamon boiled(30) in Keg
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Add an ounce of Tettnang at end of boil Wierd hops list due to my inventory. Base Recipe Aquired From Cheesfood-at homebrewtalk.com
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 14.9 SRM | 1 - 50 | |
| Alcohol: | 6.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 37.7 IBU | 0 - 100 | |
Discussion
Currently Fermenting -Second Batch
2007-02-06 11:36pm
(Late-Extract Method Used) OG: 1.059 FG: 1.014
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