When designing a recipe, when should I include crystal malt? What does it contribute?
Beer Smith says it adds body and improves head retention. I designed a hefeweizen / IPA hybrid, bought the grains from my LHBS, and when he was ringing up my bill based on my grain listing he said "Huh, Caramel?..."... as though it was a strange addition. I just used 0.5lbs of 10L. I'm still pretty green at this... perhaps it's strange to add body to a wheat? I'm not sure why I added it, it just seemed like an easy way to add complexity.
My next recipe may be an American Brown, and Designing Great Beers says about 66% of browns include crystal. It'd be nice to know the reasoning behind using it vs. not.
Thanks!
Beer Smith says it adds body and improves head retention. I designed a hefeweizen / IPA hybrid, bought the grains from my LHBS, and when he was ringing up my bill based on my grain listing he said "Huh, Caramel?..."... as though it was a strange addition. I just used 0.5lbs of 10L. I'm still pretty green at this... perhaps it's strange to add body to a wheat? I'm not sure why I added it, it just seemed like an easy way to add complexity.
My next recipe may be an American Brown, and Designing Great Beers says about 66% of browns include crystal. It'd be nice to know the reasoning behind using it vs. not.
Thanks!