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Old 05-07-2012, 12:57 PM   #1
Akavango
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Default Crystal malt 120

I have a recipe that calls for Chrystal malt 120 but my provider doesn't have it. He has 100 or 145. Which one should it take to stay close to the spirit of the beer? Is there a big difference between 100, 120 and 145?
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Old 05-07-2012, 04:48 PM   #2
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The 100, 120, 145, etc. is called the Lovibond number. It is basically a scale of how long the malt was roasted, so the higher the number, the more caramel flavor, roasty raisin/toffee flavor, and color the malt contributes.

In your case, the Crystal 100 would be a better subsitution than the 145. There is a difference between the 100 and 120, but it is subtle enough that it isn't going to drastically change your beer.

Another option would be to blend 1/2 parts Crystal 145 and 100 and you'd basically come out with a color and flavor profile that would be "crystal 122.5." That would get you closer to right on.

You could also see if your brew shop has Special B malt. It is typically considered a good substitute for Crystal 120.

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Old 05-07-2012, 06:02 PM   #3
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Thanks the Dude.

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Old 05-07-2012, 06:50 PM   #4
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Quote:
Originally Posted by TopherM
The 100, 120, 145, etc. is called the Lovibond number. It is basically a scale of how long the malt was roasted, so the higher the number, the more caramel flavor, roasty raisin/toffee flavor, and color the malt contributes.

In your case, the Crystal 100 would be a better subsitution than the 145. There is a difference between the 100 and 120, but it is subtle enough that it isn't going to drastically change your beer.

Another option would be to blend 1/2 parts Crystal 145 and 100 and you'd basically come out with a color and flavor profile that would be "crystal 122.5." That would get you closer to right on.

You could also see if your brew shop has Special B malt. It is typically considered a good substitute for Crystal 120.
Let's solve for x:
(x*100) + ((1-x)*145) = 120
So,
100x + 145 - 145x = 120
So,
-45x = - 25
So,
45x = 25
So,
x= 25/45
So
X=.556
Use a mixture of 55.6% 100 and 44.4% 140.
If your recipe called for 1# of 120, that would be 8.9 oz 100, 7.1 oz 140.

Or you could go 50-50 and be close enough.
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Old 05-07-2012, 07:42 PM   #5
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LOL....I'm definitely a "close enough" brewer, but the guy I usually brew with always does the exact math!

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Old 05-07-2012, 07:56 PM   #6
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LOL....I'm definitely a "close enough" brewer, but the guy I usually brew with always does the exact math!
I posted the math to show how it is done. I'm definitely in the "close enough" camp myself.

A fellow brewer was asking how I made my beer grain bread. I couldn't really explain because I don't really follow a recipe (been doing bread so long I just go by how the dough feels).
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Old 05-07-2012, 08:02 PM   #7
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copyright1997 -

The math works for color, but I'd think the flavor would be different....

Imagine averaging 10L and 120L...no way that tastes like 65L. I guess it'd be darn close and perhaps indistinguishable on a tighter range...and to get 65L you'd average the two closest ones, not the two farthest. So I guess I'd still do exactly what you did. Just thinking (typing) out loud here.

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Old 05-08-2012, 12:11 PM   #8
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Quote:
Originally Posted by copyright1997 View Post
Let's solve for x:
(x*100) + ((1-x)*145) = 120
So,
100x + 145 - 145x = 120
So,
-45x = - 25
So,
45x = 25
So,
x= 25/45
So
X=.556
Use a mixture of 55.6% 100 and 44.4% 140.
If your recipe called for 1# of 120, that would be 8.9 oz 100, 7.1 oz 140.

Or you could go 50-50 and be close enough.
I like that, that is exactly what i will do thanks for the help.
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