IrlandeseBrewing
Member
Ok so I need help, I really enjoy Saranac Caramel Porter and so do a few friends. Being the brewmaster of the group I have been told to recreate this Saranac beauty. My deal is how am I supposed to get the caramel flavor? I figure try to be a bit cheap as it might be an experiment batch and I picked up a brewers best Robust Porter kit. My dilemma is when I add caramel, how I add it, and how much do I add? I figure if it is in the wort once fermentation starts the yeasties will eat it all up and the beer will lose the caramel flavor. I can't add it after fermentation since how will it melt and mix into the brew? Plus worry about sanitation and such. Ive read up people say adding to the wort is still ok and the flavor of caramel is there but I want to try to have more of a pronounced flavor like saranac gets. Thoughts by anyone? I'm gonna brew tomorrow (12/5/10) as my other batch of Imperial IPA is moving to the secondary. That brew is turning out to be awesome! Took a little sip after testing the gravity and WOW is it hoppy. I think I'll discuss that brew a little more once it is kegged. Any help with the Caramel Porter though would be GREATLY APPRECIATED!!! Thanks!