Adding caramel flavor

[treacheroustexan]

I am brewing an apple ale extract kit from midwest. I am planning on adding 1 lb of honey in the last 15 min of boil, along with cinnamon sticks at the end of boil, and only topping up to 4 gal in my primary and adding a gallon of apple cider a couple days into fermentation to bring it up to 5 gallons. I really want to add a hint of caramel flavor into this beer. I only have to steep 1 lb of honey malt, so should I just add some caramel malt into my grain bag? or is there an alternative method? thanks.

 

[Wolfbrau]

Why not? Try some English dark caramel.

 

[IslandLizard]

I would save the honey for when the primary has slowed down significantly, and let it ferment out for another 2 weeks or so. Keeps the honey flavors and aroma better. You could rack to a secondary before you add the honey, but it's not needed usually.

You can add some honey malt (4-8 oz) to your steeping grains, it leaves a subtle honey-like flavor, more so than honey does. A nice fragrant honey, like wildflower or orange blossom is recommended over bland varieties. Using honey and the malt together may get you closer to what you're aiming for.

 

[treacheroustexan]

I would save the honey for when the primary has slowed down significantly, and let it ferment out for another 2 weeks or so. Keeps the honey flavors and aroma better. You could rack to a secondary before you add the honey, but it's not needed usually.

You can add some honey malt (4-8 oz) to your steeping grains, it leaves a subtle honey-like flavor, more so than honey does. A nice fragrant honey, like wildflower or orange blossom is recommended over bland varieties. Using honey and the malt together may get you closer to what you're aiming for.

I already have 1 lb of crushed honey malt for steeping so I guess that works out Maybe i'l skip trying to add caramel, don't want to overdo it! Or atleast add a bit of caramel malt with the honey. Thanks all!

 

[IslandLizard]

Oops, I missed you mentioned your pound of honey malt in the OP. That is a LOT for a 5 gallon batch!

What are you trying to accomplish with the caramel malt? In normal quantities it really doesn't taste much like caramel at all. If you add large amounts it makes for a "thick" and cloyingly sweet beer, since it adds lots of sweetness that doesn't ferment out. C40-C80 are most appropriate and a combination of some caramel/crystal malts (layering) is even better. The darker, the more roasty and bitter sweet flavors come out. Aside from C40-C80, an additional ounce or 2 of C120 or C150 will be plenty, and also darken your beer a bit, adding hints of plums and raisins, even figs.

To bring out more caramel flavor, you can boil your beer longer, particularly when using malt extracts, as long as you prevent scorching (!). You can boil some thick wort on the side to caramelize it and add it to your main batch.

To get a better, more pronounced and lasting caramel flavor I suggest making a "deep amber candi syrup" from sugar. You will need some DAP (not the caulk) and preferably some pickling lime (not the fruit) to make it the correct way.

Making Candi Syrup

Making Dark Candi Syrup

Candy Syrup the right way

 

[IslandLizard]

One more question, about the apple cider. Make sure it doesn't contain things that can stall or kill your yeast, like sorbates, sulfites, etc.

I have no experience with ciders or adding them to beer, hopefully someone more knowledgeable can chime in.

 

[treacheroustexan]

i just saw the caramel apple cider thread in the cider forum, and the guy boiled 2 cups of water and added 2 tsp of cinnamon and 2 cups of brown sugar and added it to the bottling bucket. I assume this might taste good in my beer? Any input?

 

[Newsman]

i just saw the caramel apple cider thread in the cider forum, and the guy boiled 2 cups of water and added 2 tsp of cinnamon and 2 cups of brown sugar and added it to the bottling bucket. I assume this might taste good in my beer? Any input?

cinnamon extract is a better option. Powdered cinnamon has a tendency to not mix very well. They recommend something like 1/4 teaspoon for 5 gallons of cider there. I, personally put more like a teaspoon or two of cinnamon extract, but that makes it more like "fireball" cider.

 

[yankeroo]

When do y0u guys add the cinnamon

 

[Newsman]

When do y0u guys add the cinnamon

For cider, I add it to the caramel syrup. Never added it to beer.