Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Crystal malt 120
Reply
 
Thread Tools
Old 05-07-2012, 12:57 PM   #1
Akavango
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Cork, Cork
Posts: 433
Liked 16 Times on 12 Posts
Likes Given: 9

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?
Thanks


__________________
4429L brewed since August 2011.
Akavango is offline
 
Reply With Quote
Old 05-07-2012, 04:48 PM   #2
TopherM
BJCP ID: F0838
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
TopherM's Avatar
Recipes 
 
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 3,948
Liked 437 Times on 346 Posts
Likes Given: 23

Default

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.


__________________
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!
TopherM is online now
 
Reply With Quote
Old 05-07-2012, 06:02 PM   #3
Akavango
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Cork, Cork
Posts: 433
Liked 16 Times on 12 Posts
Likes Given: 9

Default

Thanks the Dude.
__________________
4429L brewed since August 2011.
Akavango is offline
 
Reply With Quote
Old 05-07-2012, 06:50 PM   #4
copyright1997
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Albany, NY
Posts: 1,403
Liked 44 Times on 37 Posts
Likes Given: 16

Default

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.
__________________

Last n brews: (P=Primary) (K=Keg) (B=Keg->Bottle)
7/26: Flower Power(P) 6/13: Rolling Rock (K), 6/09: Yooper's Pale Ale (K), 5/27: Columbus IPA (K), 5/17: Victory Hop Devil (K), 5/15: Summit MO SMASH (K), 5/12: Sierra Nevada Celebration (K), 5/03: Schwartzbeir (B) 4/10: Birch Beer (Soda) (K), 3/31: Sierra Nevada Pale Ale (B), 3/25: Belgian Ale (SWMBO slayer) (B), 3/21: mrbowenz English IPA (B), 3/17: Mirror Pond Ale (K), 3/17: Blue Moon's "Old Country Cousin" (B), 3/15: Sculpin IPA (B),

copyright1997 is offline
 
Reply With Quote
Old 05-07-2012, 07:42 PM   #5
TopherM
BJCP ID: F0838
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
TopherM's Avatar
Recipes 
 
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 3,948
Liked 437 Times on 346 Posts
Likes Given: 23

Default

LOL....I'm definitely a "close enough" brewer, but the guy I usually brew with always does the exact math!
__________________
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!
TopherM is online now
 
Reply With Quote
Old 05-07-2012, 07:56 PM   #6
copyright1997
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Albany, NY
Posts: 1,403
Liked 44 Times on 37 Posts
Likes Given: 16

Default

Quote:
Originally Posted by TopherM View Post
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).
__________________

Last n brews: (P=Primary) (K=Keg) (B=Keg->Bottle)
7/26: Flower Power(P) 6/13: Rolling Rock (K), 6/09: Yooper's Pale Ale (K), 5/27: Columbus IPA (K), 5/17: Victory Hop Devil (K), 5/15: Summit MO SMASH (K), 5/12: Sierra Nevada Celebration (K), 5/03: Schwartzbeir (B) 4/10: Birch Beer (Soda) (K), 3/31: Sierra Nevada Pale Ale (B), 3/25: Belgian Ale (SWMBO slayer) (B), 3/21: mrbowenz English IPA (B), 3/17: Mirror Pond Ale (K), 3/17: Blue Moon's "Old Country Cousin" (B), 3/15: Sculpin IPA (B),

copyright1997 is offline
 
Reply With Quote
Old 05-07-2012, 08:02 PM   #7
TyTanium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 3,949
Liked 550 Times on 388 Posts
Likes Given: 418

Default

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.
TyTanium is offline
 
Reply With Quote
Old 05-08-2012, 12:11 PM   #8
Akavango
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Cork, Cork
Posts: 433
Liked 16 Times on 12 Posts
Likes Given: 9

Default

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.


__________________
4429L brewed since August 2011.
Akavango is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Honey Malt vs Crystal Malt Gilbey All Grain & Partial Mash Brewing 18 10-04-2013 10:16 PM
Recipe recommendation - Pale Malt, Munich, Wheat malt, and Crystal 150 Eckythump All Grain & Partial Mash Brewing 12 04-09-2012 05:14 PM
How much is to much crystal malt Primevci All Grain & Partial Mash Brewing 10 02-25-2012 09:01 PM
Too much Crystal malt BetterSense All Grain & Partial Mash Brewing 5 08-09-2011 01:38 PM
Crystal Malt cheezydemon All Grain & Partial Mash Brewing 22 05-19-2008 03:03 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS