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Old 02-06-2013, 01:48 AM   #11
bottlebomber's Avatar
Apr 2011
Ukiah, CA
Posts: 14,342
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As far as priming with caramel, amber candi syrup could be used for that. It's pricy, but it should be sterile and unlike caramelized table sugar it is close to 100% fermentable.

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Old 02-06-2013, 06:17 AM   #12
daksin's Avatar
Aug 2011
San Diego, CA
Posts: 4,617
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As far as choosing caramel malts, the caramel 40 to caramel 60 range will give you the flavor you're looking for. Kettle caramelization may also get you there.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own! .. ..

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Old 02-06-2013, 11:47 AM   #13
Dec 2012
Trego, WI
Posts: 79
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Please explain "kettle caramelization"

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Old 02-06-2013, 11:50 AM   #14
mean old man
GrogNerd's Avatar
Oct 2012
Sterling, VA
Posts: 6,414
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Originally Posted by ricksam View Post
Please explain "kettle caramelization"
another way of saying what Qhrumphf said
"In addition to caramel malts, you get some caramel flavor from the boil, particularly a long one, although that's more melanoidin/maillard reactions than actual caramelization. Although if you boil under the right conditions you can get some caramelization."
in the boil KETTLE
"Beer. Good." - Words of House Grog

drinking: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, Fresh Squee Zed IPA - bottle conditioning: LoCo Foot Barleywine, Basque cider - lagering : Schwarzbier - fermenting: apple wine, Skeeter Pee - on deck: Grodziskie

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