RECIPE HELP: Caramel malts in sweet stout.

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MakeshiftBrew

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Hello everyone, I'm designing a recipe for a sweet stout. I wan't to attempt to use every caramel malt in some portion, 10 degree through 120. I was wondering what thoughts anyone had on this idea. My aim is to impart a wide range of balanced caramel malt flavor. Any help or ideas on how many ounces of each crystal malt to use would be great, as well if I decide NOT to do this does anyone know which crystal malt would impart the best "caramel" flavor for my stout? I was also considering adding a small portion of honey malt, as an experiment, along with a dark malt such as carafa II for color/aroma/flavor. Thanks.
 
MakeshiftBrew said:
Hello everyone, I'm designing a recipe for a sweet stout. I wan't to attempt to use every caramel malt in some portion, 10 degree through 120. I was wondering what thoughts anyone had on this idea. My aim is to impart a wide range of balanced caramel malt flavor. Any help or ideas on how many ounces of each crystal malt to use would be great, as well if I decide NOT to do this does anyone know which crystal malt would impart the best "caramel" flavor for my stout? I was also considering adding a small portion of honey malt, as an experiment, along with a dark malt such as carafa II for color/aroma/flavor. Thanks.
Click to expand...

I think you should not do all of this. The reasoning is that you won't be able to tell what u like and don't like about it or how to change it to make it better, because it's too busy. I would go with some C40 or C60 for your caramel flavor...along with the roasted barley and black patent for color/flavor.

Sorry about the awkward wording of the first 2 sentences...I've been partaking this evening.
 
Well I've used caramel malt times before, I want to get a good roasted caramel character. I guess I just don't know which crystal would lend itself best to what i'm aiming for, I want this stout to be unique, but I see what you're saying about the confusion that would occur if I used them all. What are thoughts on C120? I've heard it can get acrid in anymore than about 0.5lb?
 
MakeshiftBrew said:
Well I've used caramel malt times before, I want to get a good roasted caramel character. I guess I just don't know which crystal would lend itself best to what i'm aiming for, I want this stout to be unique, but I see what you're saying about the confusion that would occur if I used them all. What are thoughts on C120? I've heard it can get acrid in anymore than about 0.5lb?
Click to expand...

That's not true. I just brewed an AB Clone attempt using 1.5lbs of C120 and .5lbs. of Special B. Not acrid at all. It's very tasty!
 
MaltnHops said:
That's not true. I just brewed an AB Clone attempt using 1.5lbs of C120 and .5lbs. of Special B. Not acrid at all. It's very tasty!
Click to expand...

It's never acrid. It's raisiny and toffee-like. I use it in my Arrogant Bastard clone also and also in my Red Rocket clone, my chinook IPA, a rye beer and a stout. It's totally different than a lighter crystal like 20L. It's got a burnt sugar thing going for it- like toffee- and it's not too sweet.
 
Thanks for the experiential wisdom, I've decided to use some C120 and C60, I think I'll get a nice balance.
 

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