Need help with 'toffee' flavor in a Mild - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Need help with 'toffee' flavor in a Mild
Cool Brewing Corny 5G & Mini Giveaway

Reply
 
Thread Tools
Old 10-18-2009, 11:51 PM   #1
ghpeel
Recipes 
 
Join Date: Jan 2009
Location: Gainesville, FL
Posts: 1,214
Liked 24 Times on 22 Posts
Likes Given: 2


So I want to make a Mild English Ale that focuses more on 'toffee' and 'fruity' flavors and less on 'roasty' ones (never got a taste for real roasty beers).

What kinds of techniques do you use to get caramel and toffee tones in a beer? I've heard that Crystal 120 can give a bit of that, so I whipped up this recipe as a starter:

% LB OZ NAME
61% 4 4 Golden Promise
14% 1 0 Munich Malt
07% 0 8 Dextrin (CaraPils) Malt
07% 0 8 Crystal 60L
04% 0 4 Caramel/Crystal Malt -120L
04% 0 4 Crystal 80L
04% 0 4 Special B Malt

1oz Brambling Cross pellet (6aa) @ 60

1.037 OG <-- 80% Efficiency
1.010 FG <-- as predicted by Hopville's Beer Calculus app
S-04 dry yeast (for English flavour)
19 IBU

Is this using too much crystal malt? Not sure if I even want the beer to finish as low as Hopville is saying it will. I'd be fine if it finished closer to 1.015.

Will I get the toffee-sweet flavor I'm looking for with this grain bill, or will it be cloyingly sweet from all the crystal?


__________________
=============================================

Kegged: Dunkelweizen
Primary: American Pale Ale

 
Reply With Quote
Old 10-19-2009, 12:01 AM   #2
Yuri_Rage
Gritty.
HBT_MODERATOR.png
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 14,228
Liked 773 Times on 493 Posts
Likes Given: 81


There is too much crystal in your recipe. Cut the Carapils completely. Use either Special B or C 120, but not both.


__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc

 
Reply With Quote
Old 10-19-2009, 12:01 AM   #3
KingBrianI
Recipes 
 
Join Date: May 2008
Location: Durham, NC
Posts: 3,478
Liked 101 Times on 65 Posts
Likes Given: 23


At less that 20% of the grain bill, I don't think you have "too much" crystal, though it is a lot. If you want the toffee flavor, you'd be better off going with british crystal malts. I find the american crystals are more of a simple caramel flavor while the british crystals are more of a complex toffee flavor.

Edit: Whoops, didn't see the carapils. You have 26% crystal malts. I agree with Yuri, drop the carapils.
__________________
I'm too lazy and have too many beers going to keep updating this!

 
Reply With Quote
Old 10-19-2009, 12:01 AM   #4
JLem
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,632
Liked 177 Times on 153 Posts
Likes Given: 6


I would say the 120 gives more roast or rasin, less caramel/toffee. I'd use more of a lower Lovibond crystal - 60 or lower even.

ALso, you can try running a gallon or so off the mash and boil it down before adding the rest. This will caramelize some of the sugars (which won't really happen in a full boil) which will lend a nice toffee note.
__________________
My Hombrewing Blog

My Beer Cellar

 
Reply With Quote
Old 10-19-2009, 01:23 AM   #5
ghpeel
Recipes 
 
Join Date: Jan 2009
Location: Gainesville, FL
Posts: 1,214
Liked 24 Times on 22 Posts
Likes Given: 2


OK thanks for the excellent suggestions. Here's the new recipe:
% LB OZ Name
61% 4 6 Golden Promise
21% 1 8 Munich Malt
7% 0 8 British Crystal 65L
5% 0 6 British Crystal 95-115L
5% 0 6 British Crystal 70-80L

And I think I will take off the first gal or so of my 1st runnings and boil them down as suggested by JLem.

I won't do this now, but has anyone actually used real toffee as a sugar adjunct in a beer? I've used belgian candi sugar, table sugar, panella and other sugars with good effect before.
__________________
=============================================

Kegged: Dunkelweizen
Primary: American Pale Ale

 
Reply With Quote
Old 10-19-2009, 01:39 AM   #6
leghorn
Recipes 
 
Join Date: Dec 2007
Location: Yorktown, VA
Posts: 179
Liked 1 Times on 1 Posts


Quote:
I won't do this now, but has anyone actually used real toffee as a sugar adjunct in a beer? I've used belgian candi sugar, table sugar, panella and other sugars with good effect before.
I used the method noted in Randy Mosher's Radical Brewing book. It does lend a nice toffee flavor. His books says equal parts table sugar and XLDME. Put them in a large skillet, and heat until they began to carmelize together. Let it darken to preference, and add within the last 20 minutes of boil. I'll warn you it is very difficult since the sugars tend to clump together making it hard to get an even carmelization. BUT, it does add a noticeable toffee note in the Quad I brewed, which had no caramel malts.

 
Reply With Quote
Old 10-19-2009, 02:16 AM   #7
TexLaw
Here's Lookin' Atcha!
HBT_LIFETIMESUPPORTER.png
 
TexLaw's Avatar
Recipes 
 
Join Date: Sep 2007
Location: Houston, Texas
Posts: 3,671
Liked 27 Times on 26 Posts


The medium British crystal (55L) is pretty good for getting caramel and mild nutty character in your beer. I really don't think you want the dark crystal for toffee or caramel flavor, but you may very well like it. It will be more nutty or raisiny, though.

Also, look for a yeast that keeps a little diacetyl in the beer. A mild, buttery diacetyl note blends well with caramel to give you toffee flavors.


TL
__________________
Beer is good for anything from hot dogs to heartache.

Drinking Frog Brewery, est. 1993

 
Reply With Quote
Old 10-19-2009, 01:43 PM   #8
ghpeel
Recipes 
 
Join Date: Jan 2009
Location: Gainesville, FL
Posts: 1,214
Liked 24 Times on 22 Posts
Likes Given: 2


Quote:
Originally Posted by TexLaw View Post
Also, look for a yeast that keeps a little diacetyl in the beer.
Do you have a recommendation? I usually stick to dry yeast (was planning on S-04 for this beer), but I've got no problem using a liquid strain.
__________________
=============================================

Kegged: Dunkelweizen
Primary: American Pale Ale

 
Reply With Quote
Old 10-20-2009, 05:52 PM   #9
diana14
Recipes 
 
Join Date: Oct 2009
Location: folsom
Posts: 5

Wow thats great.Thanks for sharing it with me .It will be a great help for me.
__________________
DIANA14

 
Reply With Quote
Old 10-20-2009, 06:05 PM   #10
jmo88
Recipes 
 
Join Date: Sep 2008
Location: Seattle
Posts: 1,372
Liked 23 Times on 15 Posts
Likes Given: 9


Low lovibond crystal has more toffee IMO. I added tubinado sugar to the boil once and got huge toffee flavor and aroma. Turninado is the same as "sugar in the raw"


__________________
(~):} Just a little Furthur (~):}

 
Reply With Quote
Reply

Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mild Autumn Night-english mild... BREWING NOW! Orangevango Recipes/Ingredients 6 10-08-2009 12:34 AM
Toffee-like flavor? fastricky General Beer Discussion 2 03-15-2009 02:21 PM
Flavor changes when kegging/bottling... (flavor demolition) parasonic Bottling/Kegging 3 12-13-2006 04:56 AM
Chocolate Toffee stout? budbo Recipes/Ingredients 3 05-18-2006 09:53 PM
Coffee-Toffee Milk Stout SwAMi75 Recipes/Ingredients 11 04-19-2006 04:30 PM


Forum Jump