I'm thinking about making a RIS soon so that it will have time to age and be ready by Christmas. After doing some reading of recipes here, I have noticed a wide variety of caramel malts used.
For those who have attempted making one of these monsters, what did you use? Did it give the flavor you wanted and if it didn't turn out tasting the way you expected what would you change?
For those who have attempted making one of these monsters, what did you use? Did it give the flavor you wanted and if it didn't turn out tasting the way you expected what would you change?