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Toffee-like flavor?

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fastricky

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I taste that in a number of English Ales. A few recipes that mention getting that type of flavor use DME to achieve that result that I've seen here...

So, if you were going to just go straight with a grain bill to get that result, what grains get that flavor?
 

carnevoodoo

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Some crystal malt, mostly darker malts. Another way to get that flavor would be to reduce some wort into a syrup to caramelize the sugars.
 
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