bottlebomber
Well-Known Member
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!
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!