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Caramel Cream Ale Partial
Color
Stats
OG1.048
FG1.012
IBU20
ABV4.60 %
SRM22
BJCP Style
10B. Brown Ale, Northern English Brown Ale
Description
The original intent was to develop a dry and 'clean-tasting' brown ale that encaptures the character and body of biting into a caramel cream candy, without all the overwhelming sweetness.
Submitted by Weston Rutkowski on 02-Jul-2008

Recipe Details
Tasting Notes There is an initial sweetness that some people comment isn't entirely enjoyable. Removing the lactose and replacing it with maltodextrin may help.
Awards The big gay matt 'it's not crap' award.
Boil Volume 6.00 gallons
Boil Time 15 minutes
Batch Size 6.00 gallons
Yeast Wyeast British Ale (75% app. attenuation)
Primary Fermentation plastic, 7 days
Secondary Fermentation glass, 9 days
Other Fermentation
Procedure No mash rest. Instead, add bag of grains to enough cold water to just cover the grains. Slowly bring up the temperature of the water until the center of the bag reaches 170 degrees, then end heat and sparge. Mix with extract and add water up to 6.5 gallons. Bring to roling boil, add Wilamette hops and boil 20 minutes. Cut off the heat, att glacier hops and steep for 10 minutes. Cool wort, rack and pitch or primary. Prior to secondary, add sugar and lactose to a stainless steel saucepan and slowly bring up the temperature on low, stirring ceaselessly until it caramelizes (around 250-275 degrees). It should have a mahogany color to it and taste like a rich caramel. Add 1/2 cup water and dissolve the sugar into a syrup. Combine with your wort as you transfer into your secondary vessel. After adding sugar, specific gravity should read 1.026. Your secondary after 8 days should read 1.020. Prime with 6 ounces dextrose
  Style Comparison
  Low   High
OG 1.040 1.048 1.050
FG 1.010 1.012 1.013
IBU 15 20 30
SRM 12 22 30
ABV 4 4.60 5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
67.6 % 6.25 Amber Malt Extract Syrup 28.1 9.0
10.8 % 1.00 Crystal 20L 3.9 20.0
10.8 % 1.00 Belgian Special B 3.6 221.0
10.8 % 1.00 Cane sugar secondary, with 6 ounces lactose added 5.8 1.0
  9.25     41.4  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
66.7 % 2.00 Willamette Whole/Plug 5.5 11.0 20 0.142 19.5
33.3 % 1.00 Glacier steep for ten minutes prior to cooling Whole/Plug 5.5 5.5 0 0.000 0.0
  3.00               20.0