Happy HolidaySs Giveaway - Winners Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Mixing lots of Crystal malts, opinions welcome
Reply
 
LinkBack Thread Tools
Old 09-21-2010, 07:55 PM   #1
HiGravShawn
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
HiGravShawn's Avatar
Recipes 
 
Join Date: Aug 2009
Location: Nawlins, Louisiana
Posts: 269
Liked 2 Times on 2 Posts
Likes Given: 4

Default Mixing lots of Crystal malts, opinions welcome

I have brewed lots of beers using crystal malts and 90% of the time a recipe uses one. Several times I have made a recipe using say C60 and C120 or something, but two at the most. I had an idea today to try a malt bomb with smooth flavor utilizing more of the "crystal spectrum". Something like this...

8# 2-row Pale
1# Crystal 20
1# Crystal 40
1# Crystal 60
1# Crystal 80


I am wondering 1) if anyone has tried something like this and 2) what the consensus of the outcome would be.

Edit: Also what the style it would be. I first thought of an American Brown Ale, but I can't find any recipes that match it's profile.

__________________
Drink Local!
Chafunkta Brewing Company
HiGravShawn is offline
 
Reply With Quote Quick reply to this message
Old 09-21-2010, 08:02 PM   #2
GilaMinumBeer
In yo' garage, steelin' yo parts.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
GilaMinumBeer's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Oblivion
Posts: 48,802
Liked 4945 Times on 4515 Posts
Likes Given: 60

Default

I once pitched into a small all steeped Crystal wort. I think I got s'thing in the ballpark of 40 to 50% AA. It was,

interesting.

Made me think of DFH. Definitely showcased the crystal but also showed me that specialty malts are the supporting actors to the real stars. Sometimes, they need only be extras to fill in the edge of the scene.

__________________
GilaMinumBeer is online now
 
Reply With Quote Quick reply to this message
Old 09-21-2010, 08:17 PM   #3
scottland
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Chandler, AZ
Posts: 2,117
Liked 138 Times on 105 Posts
Likes Given: 12

Default

I would cut back on the Crystal. Maybe 1/2# each. It will still be VERY malty, just not 30% of the grain bill.

__________________
scottland is offline
 
Reply With Quote Quick reply to this message
Old 09-21-2010, 10:07 PM   #4
Brew-boy
Feedback Score: 0 reviews
 
Brew-boy's Avatar
Recipes 
 
Join Date: May 2006
Location: Lapeer, Michigan
Posts: 2,415
Liked 13 Times on 10 Posts
Likes Given: 9

Default

Cloying it seems to me.

__________________
Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

I rather owe you a dollar than cheat you out of it.."Dad"

http://lapeerareabrewers.com/

http://groups.yahoo.com/group/LapeerAreaBrewers/
Brew-boy is offline
 
Reply With Quote Quick reply to this message
Old 09-21-2010, 10:10 PM   #5
humann_brewing
More Humann than human
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
humann_brewing's Avatar
Recipes 
 
Join Date: Oct 2008
Location: the sun
Posts: 15,727
Liked 313 Times on 311 Posts
Likes Given: 21

Default

A lot of my recent beers have had 10-15% crystal in them and I have recently decided that I will not go above 10% from now on with crystal. There is a point when you have too much body and even the lacing in crazy

__________________
humann_brewing is offline
 
Reply With Quote Quick reply to this message
Old 09-21-2010, 10:59 PM   #6
BigEd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2004
Posts: 2,392
Liked 125 Times on 109 Posts
Likes Given: 21

Default

Quote:
Originally Posted by HiGravShawn View Post
I have brewed lots of beers using crystal malts and 90% of the time a recipe uses one. Several times I have made a recipe using say C60 and C120 or something, but two at the most. I had an idea today to try a malt bomb with smooth flavor utilizing more of the "crystal spectrum". Something like this...

8# 2-row Pale
1# Crystal 20
1# Crystal 40
1# Crystal 60
1# Crystal 80


I am wondering 1) if anyone has tried something like this and 2) what the consensus of the outcome would be.

Edit: Also what the style it would be. I first thought of an American Brown Ale, but I can't find any recipes that match it's profile.
That's a ridiculous amount of crystal, it's 1/3 of the grain bill. As has been noted above all those unfermentables are going to leave you with a cloying flavor & body in the beer. Beyond that all those different crystals are going to blend together to make the equivalent of crystal malt mud, each one fighting the other for supremacy. Consider crystal malts to be like flavor enhancers in cooking. When you make a stew you don't use salt, pepper, spices and herbs in large quantities, just enough to get the influence(s) you want. Approach the use of crystal malts the same way.
__________________
BigEd is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2010, 01:25 PM   #7
HiGravShawn
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
HiGravShawn's Avatar
Recipes 
 
Join Date: Aug 2009
Location: Nawlins, Louisiana
Posts: 269
Liked 2 Times on 2 Posts
Likes Given: 4

Default

Gotcha, thanks! I figured there was a reason you don't see more mixing of crystals.

I think instead I will try a SMaSH type series, but SMaS(ingle)C(rystal)aSH instead to learn more about individual crystal flavor.

__________________
Drink Local!
Chafunkta Brewing Company
HiGravShawn is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2010, 01:42 PM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,797
Liked 4915 Times on 3564 Posts
Likes Given: 990

Default

Quote:
Originally Posted by HiGravShawn View Post
Gotcha, thanks! I figured there was a reason you don't see more mixing of crystals.

I think instead I will try a SMaSH type series, but SMaS(ingle)C(rystal)aSH instead to learn more about individual crystal flavor.
Well, I like "layering" of crystal malts. I like to use a mix of light and dark- for example, 8 ounces of 40L and 8 ounces of 80L in a pale ale. The thing is, too much crystal is too much. Use no more than 10% or so in pale ales, and no more than 20% in amber ales. So, with 8 pounds of 2-row, one pound of crystal of any variety is enough.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 09-22-2010, 01:58 PM   #9
HiGravShawn
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
HiGravShawn's Avatar
Recipes 
 
Join Date: Aug 2009
Location: Nawlins, Louisiana
Posts: 269
Liked 2 Times on 2 Posts
Likes Given: 4

Default

I will probably try something similar the original too as a malt bomb experient, but at lower levels. Something like...

10# Pale
8oz 80
6oz 60
8oz 40
60oz 20

Which would be like an american Amber at about 15% crystal with about 38 IBU.

__________________
Drink Local!
Chafunkta Brewing Company

Reason: Revised recipe....
HiGravShawn is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2010, 03:43 PM   #10
Naked_Eskimo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: USA
Posts: 346
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Yooper_Brew View Post
Well, I like "layering" of crystal malts. I like to use a mix of light and dark- for example, 8 ounces of 40L and 8 ounces of 80L in a pale ale. The thing is, too much crystal is too much. Use no more than 10% or so in pale ales, and no more than 20% in amber ales. So, with 8 pounds of 2-row, one pound of crystal of any variety is enough.
Other than the respective color contributions...do you think the average joe can tell apart the flavor contribution of say C40 and C80?
__________________
Naked_Eskimo is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Deciding what crystal malts to stock Germelli1 Recipes/Ingredients 10 08-25-2010 04:36 PM
Can crystal and chocolate malts be steeped whole? St. Jon's Wort Recipes/Ingredients 4 07-30-2009 11:43 PM
Crystal Malts tigerface Recipes/Ingredients 3 09-23-2008 02:02 PM
Differences between Crystal Malts? jacksonbrown Recipes/Ingredients 3 07-11-2008 04:04 PM
Mixing Crystal grains and syrup to dry PUD Recipes/Ingredients 7 12-16-2007 03:21 AM



Newest Threads

LATEST SPONSOR DEALS