Recipes - using Caramel Malt 120L

Weighing in at an impressive 120L, this Caramel Malt is a real heavy hitter, delivering a hefty dose of color and flavor to beer. It is characterized by a pronounced caramel, burnt sugar, raisiny and prune-like flavor and helps develop rich, complex flavors.

Alpinator (Doppelbock)—(5 U.S. Gallons) (Extract & Grain)
A rich maltiness will dominate your palette when you taste this doppelbock.  The recipe is balanced by an unmistakable alcohol presence achieved with a Zurich Lager Yeast.

Biere de Garde—(5 U.S. Gallons) (Extract & Grain)
Malty and complex, the small amount of smoked malt adds another level of decadence.

Mildly English Ale—(5 U.S. Gallons) (Extract and Grain)
A classic English session beer brewed with the finest domestic ingredients.  Light in body, but with some malt character, the lower levels of esters produced by these yeast and higher hopping levels lead to a clean, dry finish.

The Grand Kalabasa—(5 U.S. Gallons) (All Grain)
Pumpkin! Pumpkin! Pumpkin! Oh yeah did we say Pumpkin.  Here’s an ale made with Pumpkin.

Triple Caramel Dubble—(5 U.S. Gallons) (Extract & Grain)
This bottle conditioned Belgian ale achieves delicious toffee/raisin/prune notes by using the complete spectrum of high end caramel malts.  Malt characters are balanced by fruity esters and slightly acidic character of this limited edition yeast.

Final Course (Sweet Stout)—(5 U.S. Gallons) (Extract & Grain)
With dessert or as dessert, beside ice cream or on ice cream. This sweet stout is a delicious end to any dinning  experience.