a.k.a. Hoppy Caramel Cream Ale
November 11, 2012
5 gal.
6 lb. Gold LME
8 oz. Carapils Malt
2 oz. Cascade Hops
1 pkg. Munton’s 6 gm. Dry Yeast
11/11/12 - Steeped Carapils for 30 min. in 155 degree water. Boiled water, LME, and 1 oz. hops for 60 min. Added 1 oz. hops, boiled for 2 min. Chilled wort in ice bath in sink. Rehydrated yeast by mixing w/tap water. Pitched yeast at 75 degrees. Did not take hydrometer reading. Assuming SG of 1.044 from kit box provided volumes are accurate.
11/17/12 - Racked beer to secondary fermenter. FG: 1.014. Tastes good so far.
11/25/12 - Found a stink bug in a bottle stored downstairs while bottle cleaning. Reinforced determination to clean ALL bottles the day of the bottling. Bottled with ¾ cup corn sugar, boiled for 5 min. Forgot to take hydrometer reading before combining beer w/priming sugar. Measured SG was 1.020 w/priming sugar. Tastes like caramel after priming. A little thin maybe. Yielded 47 bottles.
12/2/12 - Tried a bottle (and then another...) Good carbonation at first, fizzles after a few minutes. Tastes like caramel at first in front of tongue but a bit too light. At warmer temperature detect more of the creamy taste.
