Author Topic: Flavor threshold for Caramel Malt?  (Read 980 times)

Online yso191

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Flavor threshold for Caramel Malt?
« on: June 13, 2017, 02:39:52 AM »
I am planning a Salted Caramel Gose.  I know, it may be vile.  I am going to try it anyway on the chance it might be genius.

I am trying to determine what amount of Caramel 60 to use.  I don't want it to dominate, but be at the same level as the salt, which is just above the perception level.  So in a five gallon batch, what is the threshold for picking up caramel 60 in a light beer like a Gose?

BTW I chose 60 because of its pronounced caramel flavor...and I think the Gose should have a caramel color as well.

Here is my tentative recipe:


5 lbs 8.0 oz White Wheat Malt (2.4 SRM)  57.8 %
3 lbs 8.0 oz Pilsner Malt (Rahr) (1.7 SRM)  36.8 %
4.2 oz Acidulated (BestMälz) (1.5 SRM)  2.8 %
4.0 oz Caramel Malt - 60L 2-Row (Cargill) (60.0 SRM) 2.6 %
0.50 oz Santiam [6.00 %] - Boil 60.0 min  8.9 IBUs
21.27 g Salt (Boil 5.0 mins) 
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 10 -


Gravity, Alcohol Content and Color

Est Original Gravity: 1.042 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 4.4 %
Bitterness: 8.9 IBUs
Est Color: 4.4 SRM
Steve
All Hands Brewing
BJCP #D1667

Offline gman23

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Re: Flavor threshold for Caramel Malt?
« Reply #1 on: June 13, 2017, 02:48:33 AM »
Man I would think you are going to need more than 4 oz to meet your flavor and color goals. I don't think 4 oz in this beer will give much caramel perception but I could be way off. I personally would start with a pound if you aren't getting caramel flavor components from anything else like vanilla. I will let the more experienced take it from here.
« Last Edit: June 13, 2017, 02:50:28 AM by goschman »
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Online dannyjed

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Re: Flavor threshold for Caramel Malt?
« Reply #2 on: June 13, 2017, 01:43:08 PM »
Man I would think you are going to need more than 4 oz to meet your flavor and color goals. I don't think 4 oz in this beer will give much caramel perception but I could be way off. I personally would start with a pound if you aren't getting caramel flavor components from anything else like vanilla. I will let the more experienced take it from here.
I agree with goschman. You're not going to get much flavor unless you use at least a half to a full pound.
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Offline kramerog

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Re: Flavor threshold for Caramel Malt?
« Reply #3 on: June 13, 2017, 07:17:26 PM »
The OP is only looking for a hint of caramel flavor so 1 pound looks like too much.  I think it would be hard to recognize the caramel without some sweetness contribution so 8 ounces might be the "sweet" spot.

Offline gman23

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Re: Flavor threshold for Caramel Malt?
« Reply #4 on: June 13, 2017, 08:19:07 PM »
The OP is only looking for a hint of caramel flavor so 1 pound looks like too much.  I think it would be hard to recognize the caramel without some sweetness contribution so 8 ounces might be the "sweet" spot.

Good point. I guess when I think caramel, I think sweetness as a byproduct which probably is not desired in a Gose.

Depending on what is considered a 'caramel' color, 4.4 SRM ain't gonna do it...
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Offline kramerog

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Re: Flavor threshold for Caramel Malt?
« Reply #5 on: June 13, 2017, 09:33:59 PM »
Since the OP is making a sour, its possible to mash with 4 oz caramel and then to add caramel later if desired.

Online yso191

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Re: Flavor threshold for Caramel Malt?
« Reply #6 on: June 14, 2017, 12:53:07 AM »
I bumped it to half a pound.  I'm hoping for something like the green apple/caramel suckers.  Tart, caramel, salt.  It will probably be icky, but...
Steve
All Hands Brewing
BJCP #D1667