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...
I heard that for almost all beer styles (including porters and stouts) it is better to start with the lightest extract possible and then add the particular flavors and colors for the style using steeping grains.
I was planning to start to moving towards doing partial mashes in order to also...
