Just ate some of the new Planters Salted Caramel peanuts. Pretty amazing!!!
So now I am inspired to make a salted caramel stout. Where do I begin to get the salt flavor without over powering the beer. Do I just salt the rim of the glass to play it safe? I am still an extract brewer so I think I will go with a traditional sweet stout recipe but add more Caramel/Crystal malts. What do you think of racking over caramel in the secondary? Open to all good suggestions and ideas.
Keg1: Capt. PB Stout
Keg2: Munich Helles
Keg3: NB Bavarian Heffe
Bottles: Holiday Ale, Blueberry Wheat,Belgian Dubbel