Brewing caramel cream ale

Following this recipe, I knocked up a lovely caramel cream ale.

All the ingredients ready.. with 6oz of caramac and Wyeast 1007, plus the vanilla, bittering & aroma hops (1oz C at 60, 0.5oz Saaz at 20, 0.5oz, Hallertauer at end of boil); 1.5kg light DSM, 1.5kg wheat DSM, and a bit of Irish moss.

Steeping the half kilo of caramel grains

Everything in at the beginning of the boil

Mid-boil - it's going like the clappers!

Leftover crap

No shots of the hydrometer, but it worked out pretty cloudy and weighed in at 1040. The yeast didn't really wake up so pitched a Gervin English ale instead, which is now bubbling away nicely!