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Date: 25 May 2006 06:40:34
From: Adam Preble
Subject: Praline beer
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I'm starting to learn I have to plan for in advance to have a beer ready
in time for something. I'm thinking now of the next holiday season, and
a suitable beer for that. I was thinking of doing a dark brown, thick
beer. However, I want a malty, caramel, and nutty flavor. I am curious
what styles fit this, and what kind of things would bring out this
flavor more.
I suppose crystal malt 80-90L will give the caramel flavor; victory malt
will provide nuttiness; and either munich malt or biscuit will provide a
malt character.
I'm afraid of using yeast for the nutty flavor because of getting a
clove flavor as well. While that might fit in with the holiday theme, I
have enough flavors I'm trying to bring out.
Where should I start?
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Date: 25 May 2006 07:59:46
From: Dan Logcher
Subject: Re: Praline beer
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Adam Preble wrote:
> I'm starting to learn I have to plan for in advance to have a beer ready
> in time for something. I'm thinking now of the next holiday season, and
> a suitable beer for that.
Yeah, I realized I needed to stack up some batchs to condition so I would
have them ready. I've got 2 kegs in use and 2 kegs conditioning now. But I
also plan to make a batch for family holidays..
Sorry, I can't help you with a recipe.
--
Dan
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Date: 25 May 2006 08:06:27
From: Dick Adams
Subject: Re: Praline beer
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Adam Preble <rockobonaparte@hotmail.com > wrote:
> I'm starting to learn I have to plan for in advance to have a
> beer ready in time for something. I'm thinking now of the next
> holiday season, and a suitable beer for that.
You are ahead of the curve when you plan. It's just a pain.
> I was thinking of doing a dark brown, thick beer. However,
> I want a malty, caramel, and nutty flavor. I am curious
> what styles fit this, and what kind of things would bring
> out this flavor more.
What a terrific idea! I would love to taste a Praline Beer.
This sounds like something some between an English Brown Ale
or a Robust Porter and a Strong Ale. My preference would be
for at least 6-7% ABV. I just finished off 10 gallons of an
Arrogant Bastard clone (8.8% ABV) and you have me thinking of
what I could do to the next batch to add the carmel flavor
and the nuttiness.
One observation I'd like to share is that only craft beer guys
like thick, malty beer. Most of my friends can handle an APA
or an IPA, but anything maltier is out of their league. So as
they say on ESPN "That means more beer for us."
> I suppose crystal malt 80-90L will give the caramel flavor;
> victory malt will provide nuttiness; and either munich malt
> or biscuit will provide a malt character.
> I'm afraid of using yeast for the nutty flavor because of
> getting a clove flavor as well. While that might fit in
> with the holiday theme, I have enough flavors I'm trying to
> bring out.
I'm thinking about both of those.
> Where should I start?
By inviting me over for a few brews.
Dick
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Date: 25 May 2006 04:27:41
From: Mike Undercofler
Subject: Re: Praline beer
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I gotta agree with Dick that it is a pain to plan, but it is a good idea.
For the holidays, you have more than 6 months. You might want to think about
a barleywine. Like mead, it gets better as it ages.
Speaking of which, along the line of a similar post, I have a barleywine
ageing (2 months old and a year and 4 months to go) for my sister-in-law's
wedding. You guys got any ideas for a name? The bride and groom are Karen
and Travis, and we hope to some day be Moonlit Diversions Brewery.
--
Mike Undercofler
Howard, PA
Email: michael@**cut_from_stars_to_arrows >>mlux2.com
"Dick Adams" <rdadams@smart.net > wrote in message
news:127apc3r85d16d6@corp.supernews.com...
> Adam Preble <rockobonaparte@hotmail.com> wrote:
>
>> I'm starting to learn I have to plan for in advance to have a
>> beer ready in time for something. I'm thinking now of the next
>> holiday season, and a suitable beer for that.
>
> You are ahead of the curve when you plan. It's just a pain.
>
>> I was thinking of doing a dark brown, thick beer. However,
>> I want a malty, caramel, and nutty flavor. I am curious
>> what styles fit this, and what kind of things would bring
>> out this flavor more.
>
> What a terrific idea! I would love to taste a Praline Beer.
> This sounds like something some between an English Brown Ale
> or a Robust Porter and a Strong Ale. My preference would be
> for at least 6-7% ABV. I just finished off 10 gallons of an
> Arrogant Bastard clone (8.8% ABV) and you have me thinking of
> what I could do to the next batch to add the carmel flavor
> and the nuttiness.
>
> One observation I'd like to share is that only craft beer guys
> like thick, malty beer. Most of my friends can handle an APA
> or an IPA, but anything maltier is out of their league. So as
> they say on ESPN "That means more beer for us."
>
>> I suppose crystal malt 80-90L will give the caramel flavor;
>> victory malt will provide nuttiness; and either munich malt
>> or biscuit will provide a malt character.
>
>> I'm afraid of using yeast for the nutty flavor because of
>> getting a clove flavor as well. While that might fit in
>> with the holiday theme, I have enough flavors I'm trying to
>> bring out.
>
> I'm thinking about both of those.
>
>> Where should I start?
>
> By inviting me over for a few brews.
>
> Dick
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Date: 25 May 2006 09:47:22
From: Dick Adams
Subject: Re: Praline beer
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Mike Undercofler <michael@mlux2.com > wrote:
> I gotta agree with Dick that it is a pain to plan, but it is
> a good idea.
>
> For the holidays, you have more than 6 months. You might want
> to think about a barleywine. Like mead, it gets better as it
> ages.
>
> Speaking of which, along the line of a similar post, I have a
> barleywine ageing (2 months old and a year and 4 months to go)
> for my sister-in-law's wedding. You guys got any ideas for a
> name? The bride and groom are Karen and Travis, and we hope
> to some day be Moonlit Diversions Brewery.
A Barleywine at a wedding? WOW, I hope the place is packed with
Craft Beer Guys. And you're aging it 18 months. If you're S-i-L
changes her mind about getting married, "this could be the
beginning of a wonderful friendship."
I'd call it "Lights Out".
Dick
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Date: 26 May 2006 03:07:59
From: Adam Preble
Subject: Re: Praline beer
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Dick Adams wrote:
> One observation I'd like to share is that only craft beer guys
> like thick, malty beer. Most of my friends can handle an APA
> or an IPA, but anything maltier is out of their league. So as
> they say on ESPN "That means more beer for us."
Well it would be the least of the strange things people put in their
mouths around Christmas.
I agree with your estimate on alcohol content; perhaps only a little bit
higher. I don't want to brew this like a barleywine since it'll be too
fruity. Are barleywines also supposed to be kind of flat? When I
mention "beer" to people they're going to expect fizzies. I've only had
two barleywines and it was long enough ago that I've forgotten the
carbonation.
What do want is the high finishing gravity that would make it a good
winter, dessert beer.
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Date: 26 May 2006 04:17:15
From: Dick Adams
Subject: Re: Praline beer
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Adam Preble <rockobonaparte@hotmail.com > wrote:
> Dick Adams wrote:
>> One observation I'd like to share is that only craft beer guys
>> like thick, malty beer. Most of my friends can handle an APA
>> or an IPA, but anything maltier is out of their league. So as
>> they say on ESPN "That means more beer for us."
> Well it would be the least of the strange things people put in
> their mouths around Christmas.
I deline to eat fruit cake no matter who made it.
> I agree with your estimate on alcohol content; perhaps only a
> little bit higher.
So you are looking at a Strong Scotch Ale or an Old Ale.
> I don't want to brew this like a barleywine since it'll be
> too fruity. Are barleywines also supposed to be kind of flat?
> When I mention "beer" to people they're going to expect fizzies.
> I've only had two barleywines and it was long enough ago that
> I've forgotten the carbonation.
Johnny Mc knows Barleywines, but I haven't seen him here in a while.
Barleywines do not have to be too fruity unless you want them that
way. No beer is suppose to be flat. I always expect carbonation.
> What do want is the high finishing gravity that would make it a good
> winter, dessert beer.
Sounds like a 'Wee Heavy' Strong Scottish Ale.
Try the recipe library at http://www.beertools.com/html/recipes.php
Dick
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Date: 26 May 2006 03:22:32
From: Adam Preble
Subject: Re: Praline beer
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I have some malts researched for the various flavor components: caramel,
nut, and malt. This is a matter of opinion, but what kind of ratio
should I maintain to have an even balance of all three flavors? Here
are some ideas of malt:
Caramel: American Cystal (60-120L)
Nuttiness: Victory Malt
Maltiness: Biscuit, Munich
As a base malt for making the beer sweet/dextrinous without darkening
the color, I have decided in carapils.
I think I want caramel to be a theme for the beer, and as such I think
it can be cloudy. For the sake of the head, I'm thinking a handful of
wheat malt. In order to further thicken, I'm thinking of 5% flaked oats.
I think I will use munich instead of biscuit. I think biscuit gets its
profile too much from roasting, or at least it contributes too much
darkness. Unless a little goes a long way, I will probably use munich.
I'm thinking to raise the FG and contribute caramel flavor, I might just
boil caramel into it. If I make it from scratch, I'll know what's in
it. Due to the dairy, I don't expect it to ferment much. I have no
idea how to calculate the before/after SG with caramel.
As for hops, I don't want a fruity, citrusy, flowery, or currant flavor.
Based on the descriptions on BYO, I'm thinking perhaps Brewer's Gold
for bittering and Challenger for flavor and aroma.
Suggestions?
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Date: 25 May 2006 10:51:16
From: Matt
Subject: Re: Praline beer
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Any chance of posting your AB clone recipe?
Thanks!
~Matt
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Date: 02 Jun 2006 05:49:57
From: Adam Preble
Subject: Re: Praline beer
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Here's the update. I've already bought all the malts so there's no
turning back now:
12.0 lbs Marris Otter
6.0 lbs Pale Ale -- originally mild ale but the store doesn't carry it
3.0 lbs Crystal 60L
3.0 lbs Victory
2.0 lbs Carapils
1.5 lbs Flaked Oats
1.0 lb Wheat Malt
Hops
1oz Brewers gold @ 60 min
1oz Challenger @ 60 min
Yeast
WLP002 English Ale Yeast
Calculated OG 1.114. Speculated FG is 1.038, but it'll do whatever it
wants with a dextrous mash.
Mash schedule:
Infuse to 155F until sugars are converted.
Mashout at 170F.
I will caramelize the first gallon of runnings. I have 3 pounds of
amber dry extract now. If I find the flavor too weak, I'll just
caramelize some of that and toss it in. I'll be using some of it to
create three starters. The first is for initial pitching. The second
is a backup in case it stalls. The third will be a little bit back in
the tube for bottling time.
It's a lot of grain. I have a 10 gallon cooler for mashing.
Traditionally, I just mashed in the pot but I don't think that'll fly
here. At 1.25 quarts per gallon, I'm looking at just shy of 9 gallons
of water. I'll have to arrange it so that I get right to the limit when
I infuse for mashout.
Is this the kind of beer where I might take second runnings? I have
some extract laying around, along with some old roasted adjuncts. I
could imagine making 2 gallons of small beer off of this. With the
roasted malts, I could make a crappy stout that I'd then coffee the snot
out of.
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