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de5m0mike · 02-21-2011, 01:02 AM

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?

Thanks

arkowa · 02-21-2011, 01:09 AM

Same thing. Generic term.

Cheers!

Hermit · 02-21-2011, 02:38 AM

"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.

lumpher · 02-21-2011, 02:43 AM

eggs vs poultry renewal devices... same thing

de5m0mike · 02-21-2011, 01:09 PM

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.

**beergolf** · 02-21-2011, 02:50 PM

THis may help

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

de5m0mike · 02-21-2011, 04:18 PM

Quote:

Originally Posted by beergolf

THis may help

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

This is helpful. Thanks.

craigd · 02-21-2011, 05:08 PM

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...