drewmedic23
Well-Known Member
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
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