I'm tinkering with a barleywine recipe. My plan is to use a ton of Maris Otter, a long boil, and kettle caramelize the first 1.5 gallons or so. But it occurred to me that Northern Brewer has a Maris Otter syrup.
Isn't that just the same thing as what I'll get after kettle caramelization? In other words, can I just sub a quart of extract for the kettle caramelized wort?
My only concern is that I hear you get the long-chain, unfermentable sugars (I may be misusing terms there) from kettle caramelization and I don't know if the same thing happens when extract syrup is produced. Anyway, thanks all!