In February me and a friend will be brewing a stout roughly based on World Wide Stout but sweeter - it will be somewhere around 16%, hopefully more. The recipe is all set but we want to smooth it out with some caramel extract. We're brewing a 13-gallon batch and I see that caramel extract is commonly sold in 2 oz bottles. The question is does anyone here have experience with caramel extract and how strong is it? I've made the mistake of overdoing vanilla extract in the past and we don't want to screw this batch up. It should be noticeable but not overtake the flavor - we're not looking to make caramel stout. Any ideas?