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Old 09-22-2010, 02:44 PM   #11
djt17
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I did 35% Crystal in a batch once...only once; didn't like it at all!



 
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Old 09-22-2010, 02:52 PM   #12
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Originally Posted by Naked_Eskimo View Post
Other than the respective color contributions...do you think the average joe can tell apart the flavor contribution of say C40 and C80?
Well the taste is described as candy-like toffee vs. pronounced caramel burnt sugar. Sounds pretty different, but I usually either use C60 in light ales or darker ones with lots of other malts so I need to experiment some before giving my $0.02.


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Old 09-22-2010, 02:53 PM   #13
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In my experience, mixing crystals of rather different colors, like 20 and 80 or 40 and 120, gives a nice complexity without getting too muddy.
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Old 09-22-2010, 04:42 PM   #14
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i use 6 lbs of caramunich with 6 lbs of 2 row in my munich madness beer.
very malty and is popular with my friends who like dark ales
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Old 09-22-2010, 04:54 PM   #15
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Quote:
Originally Posted by Yooper_Brew View Post
Well, I like "layering" of crystal malts. I like to use a mix of light and dark- for example, 8 ounces of 40L and 8 ounces of 80L in a pale ale. The thing is, too much crystal is too much. Use no more than 10% or so in pale ales, and no more than 20% in amber ales. So, with 8 pounds of 2-row, one pound of crystal of any variety is enough.
I would just also like to point out that these %'s only apply to 2lovibond 2-row. If you are using maris otter or 3L Pale, you need to cut back further.

We use 3L Pale and made a beer with 12% caramalts and it was very sweet and cloying.

 
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Old 09-22-2010, 05:23 PM   #16
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I have been mixing and blending lots of crystals into my brews recently. I think the concern over cloying sweetness and so on is vastly overrated. I recently brewed a 1.050 brown with over 2# of crystal that finished dry and not sweet at all...1.010 FG.

I will commonly blend 3-6 different crystals and am specifically fond of the brittish crystals and special B......

Crystal Malt isn't really going to give a malty flavor, more caramel on up to raisiny.....

If you want the maltiness focuses I would use a slightly darker kilned basemalt like Marris Otter and use a large percentage of munich. I think what many of us think of as malty flavor, including myself, can be achieve with base malt and munich.

Don't worry about it...variety is the spice of life.

 
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Old 09-22-2010, 05:29 PM   #17
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It all sounds like more reasons to brew more beers
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Old 09-22-2010, 11:17 PM   #18
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Quote:
Originally Posted by permo View Post
I
...
If you want the maltiness focuses I would use a slightly darker kilned basemalt like Marris Otter and use a large percentage of munich. I think what many of us think of as malty flavor, including myself, can be achieve with base malt and munich. ..
In my experience that's exactly right. Maltiness is much more a result of base malts like Munich or Marris Otter. FWIW, as an example, I find an IPA made with all MO as the base malt, plus say 9% C60, to be a bit too malty, whereas the same thing with all pale (plus the C60) is not quite malty enough.

 
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Old 10-22-2015, 08:45 PM   #19
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by mistake I make a 2.5 galon batch with pale Ale Malt 5 pounds, Caramel 20L 1 pound and Caramel 60L 1 pound. is now fermenting, I have no idea how this will taste... any idea?



 
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