caramel malt

I was quite surprised to find a fair amount of misleading information on malt and malt production. Figured I would hop on and chime in where ever I can. If you guys have questions on malt production, I would like to offer my expertise and provide you home maltsters with the information that you...

I've tried extracts as well as partial mash and even tried a whole grain one for kicks. They all seem to have way too much caramel going on, to the point where my wife calls it 'desert beer'. I like some toasted caramel notes in an ale but so far my attempts have wound up all tasting the same...

hello brewers, Here in New England the weather isn’t quite right for a fruity or summer beer. Considering that I wanted to wait and for my next brew demonstrate how much of a sweet caramel flavor I can add to a pale or amber ale. Any recommendations on how to get the sweetest caramel flavor...

I've been on a trial and error quest for the best way to get the reddish color of Irish or American Red Ales, but I'm finding it hard to do without getting a big toffee taste that can assault the mouth on the first gulp. Great Western Malting's crystal 60 proved to be too little for the effect...