Caramel Red Ale Recipe Help

[NigeltheBold]

I want to make a beer that has a moderate caramel flavor. Like actual caramel. I've been reading about Caramel malts, and it seems like the 60L Briess malt may be a good way to get a caramel flavor. I was thinking about adding actual caramel in secondary, but I've heard that it will just ferment out. I was also thinking about adding amber candi syrup (90L) to bring out the sweetness, but I'm wondering if this will make the beer too sweet or maybe even dry. Any suggestions?

Here is the recipe:

8 lbs. 2-Row Pale
1.5 lbs. Caramel/Crystal 60L
2 Oz. Roasted Barley (for red color)
.5 lbs. Amber Candi Syrup 90L

OG: 1.051
SRM: 17.7
Batch Size: 5g

Haven't decided on the hops yet.

Any suggestions for a nice caramel flavor would be very much appreciated. My biggest concern is the candi syrup though...

 

[permo]

i would think maybe add the syrup at the beggining of the boil and maybe boil a little more aggresively to try and get some caramelization going. I would go for a blend of crystal malts, C40,C60 and C80....