Group brew AK? Comments? Volunteers?

I'm guessing it's similar, whisky makers add it to cheap whisky here. If you see a scottish whisky that has an orange hue to it then it's almost always due to caramel

Just seen this as well - there's different types and colour ranges from 19k ebc up to 44k ebc
http://www.ddwcolor.com/colorant/caramel-color

I don't know about any flavour contributions from them as I've never used them

it's seems a bit of a faff to be honest, although I'm fairly sure my local homebrew store has 100ml bottles of the Brupaks one if people are desperate to use it. If there's a recipe without it that people like then it might be better to go with that

 

Isn't the brewer's caramel just for color? Ron's Vintage Beer book seems to imply being used just to hit color targets.

 

That is my understanding too.

None to very little. In the small amounts needed for color adjustment, no flavor should be noticed. But Ive also never used them.

 

I'm not sure of the flavour contribution. But, having drunk Marston's Pedigree and Merry Monk (the same beer with caramel), I'd say there is some. Could just be the power of suggestion from the dark colour.

Russell's XXX at the Birmingham Beer Bash this weekend has a connection with this. It must have been a misunderstanding over the recipe, but Sarah Hughes hadn't added the caramel. It tasted like a beer of the 1970's to me, which I mean as a compliment. A Light Mild, I'd have guessed. Which is what I suppose it is: a strong Mild Ale recipe with no colouring.

 

I would be willing to bet very small sums of money on that being the case.

 

The DDWilliamson website suggests flavor is a part of it, even in small doses.

I there cancel any small sum wagers.

Edit: However they seem to contradict themselves (bolding is mine):

Advantages of using caramel – apart from its stability as
a beer colour – include its ease of addition in metered
volumes, its cost effectiveness compared to other colouring
choices, and its unique flavour. Caramel can be utilized to
adjust the final beer colour (or adding to the visual appeal)
without changing the character of the beer.

 

That quote seems contradictory: caramel has a unique flavour, but doesn't change the character of the beer.

 

If you are using it to darken but the beer doesnt have a caramel flavor to begin with, Im not sure how it doesnt change the character of the beer.

 

Quick question about another common ingredient, how different in flavour is american 6 row compared to something like german pils or the various british pale ale malts? I don't think I've seen that for sale here

 

I would vote to avoid the caramel, so that makes me lean towards the Fuller's or Pope's with a slight preference for the Pope since it calls for just Invert #2. And all Goldings makes me happy

 

Modern 6 row or 100 year ago 6 row?

The differences between American 6 row and American 2 row have converged over the years.

But that said, American 6 row and German Pils are not very similar at all.

 

My rough count of preferences has a dead heat between Fuller (azorie, wspscott, pweis) and Russel (naugled, cavedave, vikeman)

After all the discourse my pick is still Russel. The caramel color is what distinguishes this recipe to me and has intrigued me to want to try it now. I also like that it is a slightly smaller beer and less aggressively hopped than the Fullers.

Does anyone want to change votes? or add to them?

 

Well, the Pope recipe looks most appealing to me, but if it's between Fuller and Russel, I'd pick Russel.

Here's why I like Pope:

No caramel - while this may not be extremely difficult to get, if I can get everything (besides invert sugar) in one stop at the LHBS, I'd rather do that.

No 6-row - I have nothing against 6-row malt, but as has been mentioned, today's 6-row malt is likely to not be the same in historical context; or maybe I'm wrong on that. I guess technically all the ingredients are likely not exactly the same now as they used to be. Perhaps this is a moot point then.

Invert #2 - If I'm taking the time to make invert sugar, I'm going to make a sizeable batch of it so I can use it again. And if I'm making a bunch, I'd rather have a "middle of the road" version, as it seems more versatile to use in future recipes.

 

I think it would be easiest to start a new thread with a poll so everyone is on the same page. The first post in the new thread should be your summary of the 4 recipes (maybe link back to this thread). I would also say something about not voting unless the person is actually going to brew.

 

I'd be up for this if and when a recipe is decided on .

 

The polls are open..
http://www.beeradvocate.com/community/threads/pick-and-ak-recipe-to-brew.198473/

 

I've used the "dilution method" on the bottom of the page several times now and it is pretty easy. I make a big batch and store it in the fridge. Just used the last of it in an ESB a little while ago so I guess it is time to make more.

 

That is what I plan to do. There is usually some Golden Syrup around the kitchen, and I would get one of the Blackstraps that is recommended. A big batch would be the way to go.

 

I have heard nary a peep in almost two weeks (?) now about this. Is it still going to be brewed by several of you home brewers?

I have neither the expertise, nor the equipment to do it, but I will admit I was interested in following along behind the scenes as it evolved.


If you don't mind me asking, what is the status on this project?

 

I still would like to brew this, but I got distracted by the real world. I need to make some invert sugar.