Are you ready to take your homebrewing game to the next level? Get excited because we’re diving into a delicious recipe for a Caramel Amber Ale! This recipe is all about creating deep, rich flavors that will have your friends wishing they were at your house all the time for a cold one. Let’s get started!
Deep Amber Candi Syrup for Caramel Amber Ale
First up, feast your eyes on this delightful image of what we’re working towards:
Now that you’re pumped, let’s gather our ingredients for this marvelous concoction. Here’s what you’ll need:
- 9 lbs Pale Malt (2-row)
- 1 lb Crystal Malt (60L)
- 1 lb Caramel Malt (120L)
- 0.5 lb Candi Sugar (dark)
- 1 oz Cascade hops (bittering)
- 1 oz Fuggle hops (flavor)
- 1 pack of American Ale yeast
- Priming sugar for bottling
- Water (soft, but not too soft… you know what I mean!)
Alright, now let’s get down to the nitty-gritty of brewing this beautiful beverage!
Instructions:
- Step 1: Start by heating up about 3 gallons of water to approximately 160°F (71°C) and add your crushed grains into a grain bag. Let them steep for about 30 minutes. This is where the magic begins!
- Step 2: After the steeping, remove the grain bag and let it drain into the kettle. Bring the liquid to a boil and add the Cascade hops. Make sure you stir it up to prevent any sticking. Nobody likes a stuck brew!
- Step 3: With the boil still going strong, after 15 minutes add the Fuggle hops and let them ride for another 15 minutes. Toss in the dark candi sugar at the last 5 minutes so it can melt in and create all that caramel goodness!
- Step 4: After your 60-minute boil is complete, chill the wort down to around 70°F (21°C). This can be done using a wort chiller or an ice bath in your sink! Feel free to recruit a friend if you need help!
- Step 5: Transfer your cooled wort into a sanitized fermentation vessel, and pitch the yeast! Seal it up with an airlock and let it ferment for about two weeks. Patience is key my friend!
- Step 6: Once fermentation is complete, it’s time to bottle! Dissolve your priming sugar in a small pot of boiling water, mix it with your beer, and bottle it up. Let your bottles condition for 2-3 weeks, then chill one down, pop the cap off, and enjoy your homemade Caramel Amber Ale!
And there you have it! A homebrew recipe that’s sure to impress your friends and maybe even make you the neighborhood brew master. Cheers to your brewing adventure!
source: www.reddit.com
