HBT Caramel Amber American Ale Recipe

{"RecipeId":29375,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":110010,"Name":"HBT Caramel Amber American Ale","Description":"*Candi syrup added with 15 minutes left in boil. Use the dark amber recipe in this thread: \n\nhttp://www.homebrewtalk.com/f12/20-l...trient-114837/\n\nbut 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. \n\nNOTE: The DAP is critical to the candi syrup!","ImageUrlRoot":null,"StyleId":null,"StyleName":null,"BatchSize":5,"BoilSize":6.5,"BoilTime":60,"Efficiency":0.75,"DateCreated":"\/Date(1473963996367)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.052275,"Fg":1.00993225,"Srm":16.771477755504765,"Ibu":19.491156938683574,"BgGu":0.37285809543153609,"Abv":5.46221475,"Calories":173,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"74","Amt":"7","Ppg":"37","L":"1","Use":"Mash","Id":"143977","IngId":"565","Name":"Pale 2-Row - US","CustomName":"","Rank":"1"},{"Per":"16","Amt":"1.5","Ppg":"33","L":"80","Use":"Mash","Id":"143978","IngId":"523","Name":"Dark Crystal 80L - UK","CustomName":"","Rank":"2"},{"Per":"11","Amt":"1","Ppg":"40","L":"40","Use":"Mash","Id":"143979","IngId":"3320","Name":"Candi Syrup -- SEE NOTES","CustomName":"","Rank":"3"}],"Hops":[{"Amt":"0.35","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"13","Ibu":"16.9440151029493","Id":"149461","IngId":"6","Name":"Chinook ","CustomName":"","Rank":"1"},{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"3","Day":"0","AA":"5.5","Ibu":"2.54714183573426","Id":"149462","IngId":"64","Name":"Willamette ","CustomName":"","Rank":"2"}],"Yeasts":[{"Atten":"0.81","Id":"41259","IngId":"253","Name":"Fermentis Safale US-05","CustomName":"","Rank":"1"}],"Others":[],"MashSteps":[{"Heat":"Infusion","Temp":"150","Time":"60","Id":"19245","IngId":"9","Name":"Saccharification Rest","CustomName":"","Rank":"1"}],"Steps":[{"Id":"45065","Rank":"1","Text":"Ferment at 62-65 degrees Fahrenheit."},{"Id":"45066","Rank":"2","Text":"Rehydrate yeast!"},{"Id":"45067","Rank":"3","Text":"Add whirlfloc at 10 minutes. Carb to 2.5 volumes"}]}