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, specifically London Pride.
What I am wondering is:
- How much is generally used to increase the SRM? I am assuming that this will mostly end up being a trial and error sort of experiment over a few batches with no "hard and fast" rule.
- How will this affect the OG of the recipe? Even though it is basically just caramelized sugar, I am assuming that it will not have the same properties of sugar because of the carbon reactions that have taken place. (And specifically, I would like to be able to figure out the value to add as an item in BeerSmith.)
Thanks, in advance.