I'm planning on making a pumpkin ale out of a brown ale mini-mash recipe. I'd also like to get a hint of caramel in there so I was thinking about adding some sort of unrefined sugar. Does anyone have a recommendation on what type would work best? I'm leaning towards turbinado but would love suggestions. Perhaps the biggest question is how much I should use. I want to be able to taste it, but not dry it out. How do I figure out the right amount? Is there anything I should do to adjust the base recipe or just not worry about it?
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 another thing to consider.
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.