Author Topic: American Amber Ale feedback  (Read 2373 times)

Offline a10t2

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Re: American Amber Ale feedback
« Reply #15 on: July 14, 2011, 07:36:05 PM »
I'm not overly familiar with Carared, can you give me an idea of what type of flavors it adds?

I'm curious as well, Denny. Do you have any thoughts on how it compares to a typical 20L domestic crystal? Or a light UK Carastan (~15-20L)?
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Offline aviking427

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Re: American Amber Ale feedback
« Reply #16 on: July 16, 2011, 07:43:01 PM »
I'm not overly familiar with Carared, can you give me an idea of what type of flavors it adds?

I'm curious as well, Denny. Do you have any thoughts on how it compares to a typical 20L domestic crystal? Or a light UK Carastan (~15-20L)?

OK, so i went to get my grain today and picked up 2lbs of Carared for s***s-and-who-ha's; Here is my feedback on just the grain, can't speak for it in beer. If your a cook you will be able to relate. In a mirepoix (celery, onion and carrot) its the carrot. It totally reminded me of carrot and the sweetness and mouth-feel that carrot lends to a mirepoix.  So if i were to guess what it would do in beer outside of the color addition, it would add some richness (think umami), a touch of sweetness and enhancing the overall malt profile.
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Offline denny

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Re: American Amber Ale feedback
« Reply #17 on: July 17, 2011, 01:07:48 PM »
I'm not overly familiar with Carared, can you give me an idea of what type of flavors it adds?

I'm curious as well, Denny. Do you have any thoughts on how it compares to a typical 20L domestic crystal? Or a light UK Carastan (~15-20L)?

OK, so i went to get my grain today and picked up 2lbs of Carared for s***s-and-who-ha's; Here is my feedback on just the grain, can't speak for it in beer. If your a cook you will be able to relate. In a mirepoix (celery, onion and carrot) its the carrot. It totally reminded me of carrot and the sweetness and mouth-feel that carrot lends to a mirepoix.  So if i were to guess what it would do in beer outside of the color addition, it would add some richness (think umami), a touch of sweetness and enhancing the overall malt profile.

That's a darn good description!  It looks a bit darker than 20 crystal, and definitely lends some sweetness to the beer.  For whatever reason, it seems to be more fermentable than crystal.  I use 2 lb. in my amber recipe and it finishes lower than you'd expect for an equivalent amount of crystal.
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Offline a10t2

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Re: American Amber Ale feedback
« Reply #18 on: July 17, 2011, 01:16:05 PM »
Sounds like some testing is in order. Now, how can I justify adding a sack to our next grain order... ;)
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