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Caramel is a great way to adjust beer color throughout any part of the brewing process. Caramel allows you to adjust color in the kettle, as late as final filtration or in the serving tank. With caramel you can darken your beer without adding the astringent flavors associated with dark malt.
Caramel Product Selection
Gusmer offers six different grades of caramel color to the brewing industry. Most products come in 5 gallon pails, 55 gallon drums or 275 gallon totes. (The total weight may vary from product to product depending on the density of the material.)
|DDW Product||Color Intensity||Color IOB (Typical)||Color EBC (Typical)||Hue Index (Typical)||Percent Solids||Feature|
|#310||.055-.065||17,000||16,000||5.7||74%||Emkamalt – yellow tone|
|#305||.070-.080||20,500||19,000||5.6||74%||Slight sweet and spicy accent|
|#304||.070-.080||20,500||19,000||5.6||74%||For malta or pilsner|
|#301||.106-.111||31,500||29,800||5.5||66%||Most widely-used beer caramel globally|
|#300||.080-.090||24,500||22,000||5.6||74%||Popular in North America|
Dosage will vary by style. Traditional ales require 0.02% or more of caramel coloring to add color. Certain dark beers, including some stouts and bocks, might require a higher caramel dosage. Lagers require less caramel to obtain color consistency than other types of beers (typically 0.01%). Adjusting a lager type beer to a bock beer color would require an addition of 0.05-0.075%.