Sat Dec 20, 2008 3:58 am
Does anyone have any idea how to make something resembling McChouffe? I am interested in the intense caramel note that it exhibits. It's the most incredibly caramel flavor I've had in a beer. I was considering doing Pils malt, a little munich, candi syrup and a hefty dose of crystal 40L, maybe some special B and melanoidin. I've heard the WLP550 is the closest yeast, and that seems reasonable. Anyone know of another malt besides crystal 40L that gives a caramel/toffee flavor?
