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Old 02-17-2014, 03:18 PM   #11
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I really like some dark crystal in my bitters - I think it's either Simpsons or Fawcett 145-155L. 2% gives a nice color, and just a hint of burnt sugar, 5% gives a great figgy molasses flavor.

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Old 02-17-2014, 03:22 PM   #12
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Quote:
Originally Posted by dcbw View Post
To clarify, in Wheeler in the Crystal Malt section, he says "The recipes usually use standard crystal malt." The color range he lists for standard crystal is 130 - 170 EBC, which translates to 50L - 60L in Lovibond. 150 EBC = 57L if you want to split the difference, thus the recommendation for 60L.
Is that right I thought converting EBC to Lovibond was basically divide by 2 or 1.97 according to this article
http://beersmith.com/blog/2008/04/29...ibond-and-ebc/

So 130-170 EBC would be 65L-85L and 150EBC would be 75L and not 60L
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Old 02-19-2014, 07:50 PM   #13
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So how much flavor difference is there between British Crystal malts and the Crystal malts we typically use?

The reason I am asking is because my lhbs doesn't stock any British crystal malts. The British crystal malts are available on-line but with shipping costs it pushes the price of the brew up quite a bit.

The lhbs does carry Crisp amber malt along with British brown malt. I've seen other bitters recipes that called for amber malt. I was thinking that might make an acceptable substitution but it does deviate from the recipe I'm trying to follow. Since I haven't worked with these malts before I'm hesitant to make substitutions without some idea of what they'll do to the beer.

Any input on this would be appreciated.

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Old 02-19-2014, 07:57 PM   #14
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To me, there's at least as much flavor difference to be between German-type crystal (Caramunich/Caravienne) and American crystal as there is between American and British crystal. How exactly to *describe* those differences is difficult for me, but there definitely is a difference.

Putting American crystal into a bitter isn't *bad*, and I've made several quite tasty ones using american crystal. It's just different.

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Old 02-19-2014, 10:30 PM   #15
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Quote:
Originally Posted by QuercusMax View Post
To me, there's at least as much flavor difference to be between German-type crystal (Caramunich/Caravienne) and American crystal as there is between American and British crystal. How exactly to *describe* those differences is difficult for me, but there definitely is a difference.

Putting American crystal into a bitter isn't *bad*, and I've made several quite tasty ones using american crystal. It's just different.
If the two crystal malts are that similar it sounds as though the idea of subbing in some amber malt would probably be a bad move. Just chewing a few kernels of the grain reveals a huge flavor difference between amber 35/45L and regular crystal 40.
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Old 02-20-2014, 12:26 AM   #16
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If you were making a brown porter or brown ale, the amber malt would probably make sense, but I don't think it belongs in a bitter. American Crystal will do just fine.

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Old 02-20-2014, 12:50 AM   #17
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Originally Posted by QuercusMax View Post
If you were making a brown porter or brown ale, the amber malt would probably make sense, but I don't think it belongs in a bitter. American Crystal will do just fine.
Decided to bite the bullet and order the genuine article mail-order. Thanks for your views. Once I've made this recipe to the "t" once I may try it with some American crystal just to learn something.

Cheers!
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