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**ricksam** · 02-05-2013, 02:06 AM

Greetings fellow anti-teetotalers,

I recently very much enjoyed an IIPA that had a really nice, and pronounced, caramel finish to offset the hops and I am curious as to where this flavor comes from...is it a grain? The yeasties? Caramel syrup addition? I suppose I could threaten the brewmaster at the pub that either he tells me or else....

***Yooper*** · 02-05-2013, 02:09 AM

caramel malt (also known as crystal malt) is generally where you get the sweet caramel flavors from.

**ricksam** · 02-05-2013, 02:20 AM

Thanks Yooper! I was also curious that if you tasted your brew prior to bottling and decided you wanted a little caramel taste, is it possible to condition with caramel syrup instead of sugar? I am guessing just like you might with maple syrup?

***Yooper*** · 02-05-2013, 02:24 AM

Quote:

Originally Posted by ricksam

Thanks Yooper! I was also curious that if you tasted your brew prior to bottling and decided you wanted a little caramel taste, is it possible to condition with caramel syrup instead of sugar? I am guessing just like you might with maple syrup?

I don't know. I would think some of those syrup flavors have preservatives that might interfere with the yeast and bottle carbonation. Or they might have sugar in them, and cause bottle bombs.

**ricksam** · 02-05-2013, 02:28 AM

Ooooh...hadn't thought of that...the preservatives thing....good point.

**Qhrumphf** · 02-05-2013, 02:28 AM

In addition to caramel malts, you get some caramel flavor from the boil, particularly a long one, although that's more melanoidin/maillard reactions than actual caramelization. Although if you boil under the right conditions you can get some caramelization.

**ricksam** · 02-05-2013, 11:52 AM

Ok, so as an extract brewer, can I, or do I get a large amount of caramel flavor from these grains during the steeping process? Or is the flavor more heavily imparted from the all-grain brewing process?

***Yooper*** · 02-05-2013, 12:37 PM

Quote:

Originally Posted by ricksam

Ok, so as an extract brewer, can I, or do I get a large amount of caramel flavor from these grains during the steeping process? Or is the flavor more heavily imparted from the all-grain brewing process?

You can use crystal/caramel malts in the steep, and some beers (like American amber) will use up to 15% of those types of malts.

**ricksam** · 02-05-2013, 05:52 PM

Say if I altered an extract kit by steeping more grains than what it calls for, like doubling the crystal malt, would I then need to alter the hop amounts to account for this addition?

***Yooper*** · 02-06-2013, 12:40 AM

Quote:

Originally Posted by ricksam

Say if I altered an extract kit by steeping more grains than what it calls for, like doubling the crystal malt, would I then need to alter the hop amounts to account for this addition?

It would depend on your goals for the beer. If you wanted a sweeter beer and not offset it with bitterness, then more crystal would work nicely. But it really depends on the recipe as a whole.