Caramel Chameleon
Beer Recipe
| Recipe Name: | Caramel Chameleon |
| Style: | 10B American Amber Ale |
| Mash: | All-Grain |
| Volume: | 5.5 gal |
| OG: | 15.0°P/1.061 |
| FG: | 3.9°P/1.015 |
| % Alc: | 6.1 ABV |
| IBU: | 35 (Tinseth) |
| SRM: | 15 (Daniels) |
| Description of this Beer |
| Fermentables |
| Amount & Type of Fementable (grain, extract, sugar, fruit, etc.) |
|
75% Pale Ale 12% Munich 1 8% UK Medium Crystal (55 SRM) 4% UK Extra Dark Crystal (135 SRM) |
| Hops |
| Amount & Type of Hops, %AA, pellet/whole/plug, time in boil/FWH/Dry Hop/Mash Hop |
|
20 g (0.7 oz) Centennial, 9.2% AA, 60 min 20 g (0.7 oz) Centennial, 9.2% AA, 15 min 20 g (0.7 oz) Willamette, 4.7% AA, 15 min 20 g (0.7 oz) Centennial, 9.2% AA, 0 min 20 g (0.7 oz) Willamette, 4.7% AA, 0 min 20 g (0.7 oz) Centennial, 9.2% AA, dry hop |
| Other Ingredients |
| Amount & Type (herbs, spices, wood, finings, etc.), When/Where Added |
| Yeast | |
| Type of Yeast (e.g. Wyeast 1056, White Labs WLP001) | Amount Pitched |
| Wyeast 1272 |
0.75 M/mL-°P (2-3 packs/vials, or 1 pack/vial in a 2-3 L starter, depending on methods) |
| Directions |
| Include mash temps/times, boil times, fermentation temps/duration, etc. |
|
Single-infusion mash at 69°C/156°F for 60 min. 75 min boil. Pitch at 18°C/64°F and allow to rise to 21°C/70°F. Once primary fermentation is complete (3-5 days), I dry hop in primary for 7 days, then cold crash for 1-2 days before transferring to keg. |