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-   -   Caramel Porter (http://www.homebrewtalk.com/f12/caramel-porter-59869/)

Brewbeard 03-23-2008 01:42 AM

Caramel Porter
 
I was thinking of making a caramel porter similar to Saranac's Caramel Porter. I want the taste of caramel to be noticeable.

The only problem is I don't know how much caramel to add or even if I can add caramel. I figure most of the caramel would be eaten up by the yeast. This would leave little caramel taste, similar to how very little of the taste of Belgian Candy Sugar makes it into a tripel. I also think most caramel has some fats in it that would mess up the head retention of the beer, though I'm willing to sacrifice head retention if I can get the flavor.

I was just curious if anyone knew how to get the taste of caramel into a beer. If so, how much or what kind of caramel should I add? Thanks in advance for any help.

niquejim 03-23-2008 02:07 AM

Take about 8oz of granulated sugar and spread it out in a foil pan. Put it in a 350f oven for 20-30 minutes until it is liquid and the color you wish it to be(the darker the more flavor)just don't burn it, then let it cool and pop it out toss in boil pot. That is pure caramel

idkid 03-23-2008 04:19 AM

Quote:

Originally Posted by Brewbeard
I was thinking of making a caramel porter similar to Saranac's Caramel Porter. I want the taste of caramel to be noticeable.

The only problem is I don't know how much caramel to add or even if I can add caramel. I figure most of the caramel would be eaten up by the yeast. This would leave little caramel taste, similar to how very little of the taste of Belgian Candy Sugar makes it into a tripel. I also think most caramel has some fats in it that would mess up the head retention of the beer, though I'm willing to sacrifice head retention if I can get the flavor.

I was just curious if anyone knew how to get the taste of caramel into a beer. If so, how much or what kind of caramel should I add? Thanks in advance for any help.

Why not just add a good amount of Caramel/Crystal Malt? If you check the Recipes/Ingredients posts, there's a sticky entitled "Ingredients Guides" with websites that have some fantastic descriptions of the different crystal/caramel malts and the tastes they add. In fact, I like to taste the malt I use if its the first time I use it. If you taste the caramel/crystal malt it really tastes caramel-y I think.

Brewbeard 03-23-2008 05:35 AM

I find Crystal malts usually add sweetness and a hint of caramel taste, but not the candy sweet kind of caramel taste. Though, I've never used Caramel malts above 80L, so I don't know if those make a more pronounced caramel taste.

I'll switch out the 0.5 lb Caramel 60L in my recipe for 120L to get more caramel flavor. I'll still throw in the caramel per niquejim's instructions. Just one question, would pure caramel made by that method ferment at all or would all the caramel be retained in the beer?

Thanks for both of the responses.

Conesus_Kid 12-10-2010 01:04 PM

I emailed Saranac to ask about this, as this is one of my favorite beers. We'll see if I get a response.

StumpysBrew 02-13-2011 09:44 PM

Quote:

Originally Posted by Conesus_Kid (Post 2466479)
I emailed Saranac to ask about this, as this is one of my favorite beers. We'll see if I get a response.

Did you ever get a responce on this. It's one of my favorite beers as well and I was just in the process of devising a recipe. Though I wasn't going to add any caramel itself. I was going to use a lot of 120 and I was going to add special-b as well.

ArkhamAsylum 05-04-2011 03:28 AM

Probably a bit late for the OP, but homemade toffee/caramel is an easy way to get the flavor you're looking for. For simplicity, about 2 cup table sugar and 2-3 tbsp water, boiled until the sugar melts/carmelizes, takes about 20 mins and is almost completely fermentable, leaving a sweet toffee-like flavor. You can darken more or less depending on the flavor you're looking for. For extra flavor, I add a dash of salt and vanilla extract, and spray the cooling tray (foil) with cooking spray.


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