Fellow home brewer here with a question. My buddies and I are looking at making an Apple Caramel Brown Ale for this fall but are having trouble agreeing on a way to add the apple and caramel.
We'd like a strong apple taste and sneaky end hit of caramel to overpower the malt. We're using DME. We don't have an official recipe just yet so we're open to suggestions!
How should we add the apple? I've read suggestions such as adding during the boil, freezing it, cooking and freezing. What do you do to get optimum apple taste? We want people to know there's apple in the beer but not have it taste like apple cider. More apple, less sugar if possible. Also, how much do we add in a 5 gal batch?