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I'm seconding @brewchez on use of Special B for toffee flavour. Melanoiden malt would also be handy. Another thing to try is first runnings caramelisation.


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In combination with crystal 60 I have found a little molasses goes pretty far at getting a more toffee like presence in browns and porters. For 5 gallons I'd say 1/3rd to 1/2 cup. But your palate is different than mine. For a different perspective, I make a sweet potato beer that uses a heavy hand of Special B to create that raisin like sweetness. Just ...



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