All Grain American Brown Ale homebrew recipe. This homebrew recipe uses the following ingredients: Maris Otter Pale - UK, Caramel/Crystal 60 - US, Carapils - DE, Belgian Amber Candi Sugar - BE, Chocolate Malt - US, Cascade Hops, Northern Brewer Hops, White Labs California Ale WLP001 Homebrew Yeast.
Fermentables
71% - Maris Otter Pale - UK
9
38
3
Mash
8% - Caramel/Crystal 60 - US
1
36
60
Mash
8% - Carapils - DE
1
33
2
Mash
8% - Belgian Amber Candi Sugar - BE
1
36
120
Late
5% - Chocolate Malt - US
0.625
34
350
Mash
Hops
Cascade
1.1
Pellet
Boil
60 min(s)
5.8
23.8
Northern Brewer
0.5
Pellet
Boil
25 min(s)
9
11.7
Cascade
0.5
Pellet
Boil
25 min(s)
5.8
7.5
Yeast
White Labs California Ale WLP001
79%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
Have you tried this? How was it ?
11/19/2013 1:10:23 PM
@ctorx yes i have, i've brewed it three times total. if you want to brew it the "amber" candi sugar is 1lb of store bought brown sugar. you need to put the sugar in a stainless or copper pot w/a spoon full of lemon or lime juice and med-low heat for twenty or so minutes to convert the sugar. the carmel candi flavors compliment the chocolate malt, and the excessive hop usage in this brown helps combat the malt and sugars. its quite tasty, i've received many compliments on this one
11/19/2013 1:55:20 PM
What is the need for converting the sugar? I have used store bough brown sugar in brown ales as a late addition (just threw it in as-is) and also for priming, and never had any issues with it.
11/19/2013 2:34:15 PM
converting the sugar will further carmelize the sugar enhancing the flavors. also, by converting the sugar to a monosaccharide you will get a lower FG because the yeasties have sugar in a form they can easily consume
11/19/2013 3:05:21 PM
Interesting. What is converting the sugar? Is it the process of applying heat, or the lemon juice, or both?
11/19/2013 3:06:53 PM
look up how to make belgian candi syrup. the acid in the lemon juice breaks down the sugar from its current state and converts it into a form of sugar the yeast can easily eat. it will also help dry the beer out so be carefull. i left this beer to finish at .014 and then cold crashed and kegged it a day later.
11/19/2013 3:14:42 PM
and yes, it is both the heat and the acid that make this magic happen
11/19/2013 3:20:42 PM
Good to know...I thought the acid would have a part to play. Thanks for the info!
https://brewgr.com/Media/img/r/df/df562730-f356-4561-b128-147e39f999a3_d.jpg
https://brewgr.com/Media/img/r/df/df562730-f356-4561-b128-147e39f999a3_t.jpg
Have you tried this? How was it ?
11/19/2013 1:10:23 PM@ctorx yes i have, i've brewed it three times total. if you want to brew it the "amber" candi sugar is 1lb of store bought brown sugar. you need to put the sugar in a stainless or copper pot w/a spoon full of lemon or lime juice and med-low heat for twenty or so minutes to convert the sugar. the carmel candi flavors compliment the chocolate malt, and the excessive hop usage in this brown helps combat the malt and sugars. its quite tasty, i've received many compliments on this one
11/19/2013 1:55:20 PMWhat is the need for converting the sugar? I have used store bough brown sugar in brown ales as a late addition (just threw it in as-is) and also for priming, and never had any issues with it.
11/19/2013 2:34:15 PMconverting the sugar will further carmelize the sugar enhancing the flavors. also, by converting the sugar to a monosaccharide you will get a lower FG because the yeasties have sugar in a form they can easily consume
11/19/2013 3:05:21 PMInteresting. What is converting the sugar? Is it the process of applying heat, or the lemon juice, or both?
11/19/2013 3:06:53 PMlook up how to make belgian candi syrup. the acid in the lemon juice breaks down the sugar from its current state and converts it into a form of sugar the yeast can easily eat. it will also help dry the beer out so be carefull. i left this beer to finish at .014 and then cold crashed and kegged it a day later.
11/19/2013 3:14:42 PMand yes, it is both the heat and the acid that make this magic happen
11/19/2013 3:20:42 PMGood to know...I thought the acid would have a part to play. Thanks for the info!
11/19/2013 3:21:46 PMglad to help, happy brewing!
11/19/2013 3:46:09 PM