tallguybrewer
Well-Known Member
I know this idea is not entirely original. I am not looking for information on a base porter or stout recipe, I've got that down.
What I am looking for is a discussion of the best way to impart the right balance of caramel and salt. Given the rise in gose recipes, the salt should be in vogue now.
For the caramel portion, I want a good caramel flavor, but not overtly sweet. So, the options would be a high relative portion of crystal malt, homemade candi syrup, or a combo. Seems like the combo would be the best option, but what are peoples thought on relative proportions?
This will be my first recipe that is "out of the norm". I don't think I will brew this weekend, but again, wanted to start a conversation to better formulate people's thoughts.
What I am looking for is a discussion of the best way to impart the right balance of caramel and salt. Given the rise in gose recipes, the salt should be in vogue now.
For the caramel portion, I want a good caramel flavor, but not overtly sweet. So, the options would be a high relative portion of crystal malt, homemade candi syrup, or a combo. Seems like the combo would be the best option, but what are peoples thought on relative proportions?
This will be my first recipe that is "out of the norm". I don't think I will brew this weekend, but again, wanted to start a conversation to better formulate people's thoughts.