ghpeel
Well-Known Member
So I want to make a Mild English Ale that focuses more on 'toffee' and 'fruity' flavors and less on 'roasty' ones (never got a taste for real roasty beers).
What kinds of techniques do you use to get caramel and toffee tones in a beer? I've heard that Crystal 120 can give a bit of that, so I whipped up this recipe as a starter:
% LB OZ NAME
61% 4 4 Golden Promise
14% 1 0 Munich Malt
07% 0 8 Dextrin (CaraPils) Malt
07% 0 8 Crystal 60L
04% 0 4 Caramel/Crystal Malt -120L
04% 0 4 Crystal 80L
04% 0 4 Special B Malt
1oz Brambling Cross pellet (6aa) @ 60
1.037 OG <-- 80% Efficiency
1.010 FG <-- as predicted by Hopville's Beer Calculus app
S-04 dry yeast (for English flavour)
19 IBU
Is this using too much crystal malt? Not sure if I even want the beer to finish as low as Hopville is saying it will. I'd be fine if it finished closer to 1.015.
Will I get the toffee-sweet flavor I'm looking for with this grain bill, or will it be cloyingly sweet from all the crystal?
What kinds of techniques do you use to get caramel and toffee tones in a beer? I've heard that Crystal 120 can give a bit of that, so I whipped up this recipe as a starter:
% LB OZ NAME
61% 4 4 Golden Promise
14% 1 0 Munich Malt
07% 0 8 Dextrin (CaraPils) Malt
07% 0 8 Crystal 60L
04% 0 4 Caramel/Crystal Malt -120L
04% 0 4 Crystal 80L
04% 0 4 Special B Malt
1oz Brambling Cross pellet (6aa) @ 60
1.037 OG <-- 80% Efficiency
1.010 FG <-- as predicted by Hopville's Beer Calculus app
S-04 dry yeast (for English flavour)
19 IBU
Is this using too much crystal malt? Not sure if I even want the beer to finish as low as Hopville is saying it will. I'd be fine if it finished closer to 1.015.
Will I get the toffee-sweet flavor I'm looking for with this grain bill, or will it be cloyingly sweet from all the crystal?