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Old 08-10-2012, 06:48 AM   #1
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I am working on a creme brûlée stout recipe. The beer has been made, 1.100 down to 1.025 with 4 ounces of lactose in the boil. I want to add some dark caramelized sugar to give it that burnt sugar element. I started thinking about the idea of caramelizing lactose, as it is not fermentable and so maybe more of this flavor I'm after will stick around. I did a little research, and was pleased to find that not only will lactose caramelize but that it tends to hold volatile aromas longer than other sugars, as per this article
http://www.usdec.org/files/pdfs/US08D_08.pdf
So I'm excited! Has anyone tried anything like this? I am thinking that along with the vanilla beans, the lactose and caramelized sugar I should be able to pull off some sort of a custardy burnt sugar thing. I'll post results to this thread - maybe this will work!

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Old 08-11-2012, 04:49 AM   #2
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I haven't tried anything like this, but it sounds like it would be delicious. I'll be adding lactose to my banana split stout whenever I get around to brewing it, so your post has prompted me to consider trying your idea out. If you do it before I do, let me know how it turns out and I will do the same if I brew it before you do.

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Old 08-11-2012, 04:59 AM   #3
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Sounds fair! I may do it this weekend but likely it will be next.. Or next I'm pretty backed up.

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Old 08-11-2012, 05:10 AM   #4
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Yeah, same here. I've got a lot of brews planned, but this idea is so exciting, I may bump my English pale ale to do this. It would make a better fall/winter beer anyway.

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Old 08-11-2012, 05:53 AM   #5
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Cool idea! I can't wait to hear more about it. I'm all for caramel! Beer and caramel = win win!

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Old 08-12-2012, 12:00 AM   #6
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Hmm...haven't done anything like this either but also am curious how it turns out. Would you be willing to post your full recipe and comments when you are done with it? Sounds like it would be a fantastic cold weather brew.

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Old 08-12-2012, 12:33 AM   #7
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Quote:
Originally Posted by ColumbusAmongus
Hmm...haven't done anything like this either but also am curious how it turns out. Would you be willing to post your full recipe and comments when you are done with it? Sounds like it would be a fantastic cold weather brew.
Yes I will once it is done. I'll post it up in the recipe section and link back to here.
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Old 08-14-2012, 07:58 PM   #8
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Well, just so you know, it may be easier and more flavorful to caramelize regular sugar. Lactose doesn't have much flavor by itself- ever stick your finger in the bag and taste it? Once you caramelize regular sugar it becomes unfermentable- if you caramelize it, all that flavor is going to stay in your beer.

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Old 08-14-2012, 08:05 PM   #9
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it has some funk - never done it in beer - but I've had this:

http://en.wikipedia.org/wiki/Brunost

ekta gjetost (ekta yaa-toast) which is goat milk. It's basically cheese made out of caramelized whey.

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Old 08-14-2012, 08:18 PM   #10
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Quote:
Originally Posted by daksin View Post
Once you caramelize regular sugar it becomes unfermentable- if you caramelize it, all that flavor is going to stay in your beer.
Pretty sure that is what he is going for.
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