fermentability of caramel

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

drewmedic23

Well-Known Member
Joined
Aug 26, 2012
Messages
251
Reaction score
9
Location
Jackson
So I got this idea the other day that I wanted to brew up a carmel apple ale using, that's right, carmel and apples. I am going to do a small test batch to try and figure out a recipe for a larger brew. I've done a little looking around and have come up short on using caramel as a fermentable. Anyone have experience using caramel?
When I say caramel, I'm referring to something I would make myself so it wouldn't contain any cream or fats.

Other things I am looking into is using dark candy syrup or a long boil
 

reed1911

Well-Known Member
Joined
Mar 14, 2013
Messages
240
Reaction score
17
Assuming you are planning on using caramelized sugar, yes it will ferment out. However, it will add significant flavor as well. There is a great recipe for caramel apple cider here in the forums you may consider as a base.
 

BigFloyd

Well-Known Member
Joined
Dec 20, 2012
Messages
5,262
Reaction score
766
Location
Tyler
why not use caramel malt?
I'd be inclined to do this instead. After you take the fermentable sugars out of caramel candy, what's left may not be quite what you'd expect or want.
 
Top