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Old 02-06-2013, 12:48 AM   #11
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As far as priming with caramel, amber candi syrup could be used for that. It's pricy, but it should be sterile and unlike caramelized table sugar it is close to 100% fermentable.



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Old 02-06-2013, 05:17 AM   #12
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As far as choosing caramel malts, the caramel 40 to caramel 60 range will give you the flavor you're looking for. Kettle caramelization may also get you there.



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Old 02-06-2013, 10:47 AM   #13
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Please explain "kettle caramelization"

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Old 02-06-2013, 10:50 AM   #14
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Quote:
Originally Posted by ricksam View Post
Please explain "kettle caramelization"
another way of saying what Qhrumphf said
Quote:
"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."
in the boil KETTLE
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