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Old 12-26-2012, 02:11 AM   #1
meznaric
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Oct 2012
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When I look through recipes often times there will be a half a pound or so of crystal 25L and maybe another half pound of 40L. What is the real benefit here. Couldn't I just use more of one to achieve the same amount of unfermentable sugar and color or is there some other thinking behind this choice? Thanks.

- Chris

 
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Old 12-26-2012, 02:15 AM   #2
Billy-Klubb
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different layers of flavor. C25 has a different flavor than C40. I have layered with great success in Belgian styles. I'm a fan.
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Old 12-26-2012, 10:41 PM   #3
meznaric
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I suppose that makes sense. Thanks.

 
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Old 12-26-2012, 10:49 PM   #4
david_42
 
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The higher the Lovebond the richer the caramel flavor. When you get up to 200L, the grain starts adding a plum-like flavor.
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Old 12-27-2012, 12:34 AM   #5
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I have a Pale Ale that uses 40 and 20 in it. I did it originally for color, but also because I felt there were extra layers of flavor in there. They all taste slightly different.
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