Toffee-like flavor?

[fastricky]

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]

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.

 

[fastricky]

Cool thanks.

How do the Brits do it with the commercial stuff?