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Old 09-27-2013, 06:15 PM   #11
Homercidal
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Generally 1/2 lb. of Crystal in my IPAs. I might go with a full lb. in something, but it's a balance between the body and sweetness and the hop bitterness. I want a nice amount of caramel flavor but not a lot of sweetness and body in an IPA.

An amber might get more than 1 lb of different crystals mixed together, when the body and sweetness is generally a bit more than an IPA.

I have a recipe for Bells Two Hearted that uses 12 lbs of base malt and 1/2 lb. of crystal.

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Old 09-27-2013, 06:26 PM   #12
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I generally use 1/2lb of crystal in my beers. Like 1/2lb of crystal 20L in my light colored hybrid lager. gives it a Euro sort of sweet malt flavor that combines with the other malt & hop flavors to get that certain Euro kind of flavor quality. The WL029 yeast did a great job of balancing all of that. finish was a bit crisp as well. Kinda like an ice beer. But idk if I'd use more than 1/2lb in the average gravity beer.

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Old 09-28-2013, 01:59 AM   #13
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Good advise all around! Thanks TheSmith for your advise on the stout. For some reason I thought that crystal only added color, not sweetness.

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Old 09-28-2013, 02:13 AM   #14
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Totally depends on style (like yooper said).
15-20% in an American Amber/Red is common
5-10% in an (I)IPA is common
0% in saison, many belgians, lagers is common

Off the top of my head, an Irish Red is fairly dry, non-sweet, but malty. I would err on the side of less for this but then again I haven't research it well enough to give a great recommendation.

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