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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > caramel flavor comes from?
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Old 02-06-2013, 01:48 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, 06:17 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, 11:47 AM   #13
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Please explain "kettle caramelization"

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Old 02-06-2013, 11:50 AM   #14
Why must it always be pandemonium?
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Originally Posted by ricksam View Post
Please explain "kettle caramelization"
another way of saying what Qhrumphf said
"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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