Brewers, I'm trying to get rid of some caramel 120. When a recipe calls for say 40 60 or 80 can you scale down the 120 and make up the difference with your base malt. I'm not going to enter any contest with this stuff. Just want to use the 120. Thanks Brewers...Cheers..Simie
caramel 120
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LLBeanJ
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Well, kind of, but not really. You can use less C120 to approximate the color of a larger amount of a lower L° caramel, but the taste is not going to be anywhere near the same, so for practical reasons, it does not make for a good substitute. I have found that C120 has a very distinct flavor that I really don't care for in larger doses, so I tend to limit it to about 4 oz or so in a 5 gal batch.
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