I'm tinkering with a barleywine recipe. My plan is to use a ton of Maris Otter, a long boil, and kettle caramelize the first 1.5 gallons or so. But it occurred to me that Northern Brewer has a Maris Otter syrup.
Isn't that just the same thing as what I'll get after kettle caramelization? In other words, can I just sub a quart of extract for the kettle caramelized wort?
My only concern is that I hear you get the long-chain, unfermentable sugars (I may be misusing terms there) from kettle caramelization and I don't know if the same thing happens when extract syrup is produced. Anyway, thanks all!
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?