Need advice trying to figure out how to increase caramel flavor in my amber's. Ive brewed several amber's in recent months and discovered with each batch and increase of crystal malts I am still not getting the caramel flavor im searching for. Ive went from 8.0 oz to 1.5 lbs to now 1 lbs 12oz and still lacking in caramel flavor. Last batch was at 16% of grain bill. Am i on the right path to achieve caramel flavor and increase to 20% to 25% crystal malt? ive been using crystal 60.
also each one ended up with high alcohol and dryer finish. last batch og 1.047 fg 1.012. not sure how to balance alcohol with malt characters.
also each one ended up with high alcohol and dryer finish. last batch og 1.047 fg 1.012. not sure how to balance alcohol with malt characters.