HBT Caramel Amber American Ale Recipe

Recipe Info

Recipe Image

HBT Caramel Amber American Ale

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
*Candi syrup added with 15 minutes left in boil. Use the dark amber recipe in this thread: http://www.homebrewtalk.com/f12/20-l...trient-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. NOTE: The DAP is critical to the candi syrup!

Fermentables

74% - Pale 2-Row - US
7
37
1
Mash
16% - Dark Crystal 80L - UK
1.5
33
80
Mash
11% - Candi Syrup -- SEE NOTES
1
40
40
Mash

Hops

Chinook
0.35
Pellet
Boil
60 min(s)
13
16.9
Willamette
1
Pellet
Boil
3 min(s)
5.5
2.5

Yeast

Fermentis Safale US-05
81%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Infusion
150
60 min

Special Instructions

1.
Ferment at 62-65 degrees Fahrenheit.
2.
Rehydrate yeast!
3.
Add whirlfloc at 10 minutes. Carb to 2.5 volumes

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

HBT Caramel Amber American Ale
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.052 OG
  • 1.010 FG
  • 19.5 IBU (tinseth) Bitterness
  • 0.37 BG:GU
  • 16.8° SRM Color
  • 75% Efficiency
  • 5.5% ABV Alcohol
  • 173 per 12oz Calories
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