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Old 02-21-2011, 01:02 AM   #1
de5m0mike
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Default Caramel 20 vs. Crystal 20

I'm new to brewing and brew software, and since I don't know all of the ingredients that well yet, for me, the hardest part is trying to figure out what to select in my software (Beeralchemy) when a malt isn't already in the default list. I'm trying to add a recipe that I found online which calls for "American Briess Crystal 20" but of course, I can't find it in my list. The closest thing looks to be "US Caramel 20L Malt". Are these the same, or do I need to manually add the crystal 20 to my list?

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Old 02-21-2011, 01:09 AM   #2
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Same thing. Generic term.

Cheers!

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Old 02-21-2011, 02:38 AM   #3
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"Ask The Maltser" claims it is a difference in regional terms. Carghill says there is a difference with the caramel malt being less astringent. I "asked the maltster" for clarification but never got an answer.

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Old 02-21-2011, 02:43 AM   #4
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eggs vs poultry renewal devices... same thing

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Old 02-21-2011, 01:09 PM   #5
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I had a feeling they might be the same thing. Is there any easy reference like a chart or something somewhere for different malts that are really the same thing? Or is there a trick to knowing which ones are the same? I'm sure caramel 20 and crystal 20 are not the only ones.

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Old 02-21-2011, 02:50 PM   #6
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THis may help

http://www.homebrewtalk.com/wiki/index.php/Malts_Chart

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Old 02-21-2011, 04:18 PM   #7
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Quote:
Originally Posted by beergolf View Post
This is helpful. Thanks.
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Old 02-21-2011, 05:08 PM   #8
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Probably better to say "very similar" than "same thing." Crystal and Caramel refer to the same treatment of the malt and are pretty interchangeable. Although I have never done a side-by-side of M&F Crystal and Briess caramel I would imagine you could find some slight differences due to the grain they start with. I have heard some pro- brewers saying that the use of British Crystal is important for their recipes especially in beers with a simple grist that highlight the Crystal.

That said, most LHBS will only carry one or the other and I (like most people) use whichever is available unless a recipe is very specific about which malster they use. It probably won't be noticed much unless you do a triangle test between the beers made with them and perhaps not even then...

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