I recently brewed a beer with 70% pilsner malt, 28% light munich malt, and 2% chocolate malt. I used RO water, a 1 hour rest at 156 deg, and fly sparged. I had no means to check PH. Beersmith ...
Has anyone worked with using either burnt caramel or brewer's caramel in their recipes? I have read a few places that Fuller's is known to use this to increase the SRM of some of their product line, ...