How much impact do small additions of caramel malt/specialty grains have on flavor... - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > How much impact do small additions of caramel malt/specialty grains have on flavor...

Reply
 
Thread Tools
Old 01-09-2013, 04:03 PM   #1
Dr_Beersgood_Quaffenstein
Recipes 
 
Dec 2012
Rochester, New York
Posts: 23
Liked 1 Times on 1 Posts



I am an all-grain brewer and I am wondering about how small additions of specialty grains or caramel malt impact overall flavor. For example, I am curious about whether or not adding small additions of 2ozs. would be perceivable in 5 gallon batches of beer. I realize this is certainly true with roasted barley, black malt and etcetera, but what about when using and or layering caramel malts like 120L or Special B with lower lovibond caramel malts. At what minimum amounts would these grains have noticeable impact on beer flavors? I see alot of recipes online asking for minute amounts of various malts and often wonder about how much of a contribution they play in these smaller quantities.

 
Reply With Quote
Old 01-09-2013, 04:08 PM   #2
wickman6
Recipes 
 
Sep 2011
vernon hills, il
Posts: 644
Liked 61 Times on 48 Posts


I've oftentimes wondered the same thing. I find it hard to believe that 2oz of most crystal malt would do much but I really don't know. Staying tuned to see what others have to say.

Welcome, btw!
__________________
My wife is like a well crafted beer...bitter, yet sweet enough to balance perfectly!

 
Reply With Quote
Old 01-09-2013, 04:12 PM   #3
pjj2ba
Look under the recliner
HBT_LIFETIMESUPPORTER.png
 
pjj2ba's Avatar
Recipes 
 
Jul 2006
State College, Pennsylvania
Posts: 3,382
Liked 205 Times on 167 Posts


It depend on how much base malt (and other malts) there are. A friend and I have both been messing with low ABV beers (~4%) and we are finding that for these beers a small change DOES make a big difference. Adding 4 oz of a crystal malt, even something only 40 L is very noticeable. If you are brewing a beer at 6% ABV or more, you might not even notice this amount of crystal 40 malt. In other words, the higher the final ABV, the more flavor malts you'll need to add if you want them to have a pronounced affect on the flavor
__________________
On Tap: Doppelbock O'fest, Pale Ale, cider
Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
Secondary:
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
Recently kicked : (
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition

 
Reply With Quote
Old 01-09-2013, 04:15 PM   #4
BigRob
Recipes 
 
Jan 2011
Toronto, Ontario
Posts: 704
Liked 35 Times on 27 Posts


The answer depends on who is tasting your beer, the rest of the wort composition, etc. 2oz of C120 is going to be far more noticeable in a cream ale recipe, than in an imperial stout recipe.

It also depends on the palate doing the tasting, if you don't have a trained palate, you may not notice the subtle flavour difference as easily as an experienced beer judge.

 
Reply With Quote
Old 01-09-2013, 04:18 PM   #5
Dirtyoldguy366
Recipes 
 
Jun 2012
Morga, West Virginia
Posts: 60
Liked 2 Times on 2 Posts


Small additions of specialty malts are added to achieve a certain color profile as well. A couple of ounces of 120l can give beers a reddish hue, but if you overdo it the beer could taste scorched.

 
Reply With Quote
Old 01-09-2013, 04:59 PM   #6
Dr_Beersgood_Quaffenstein
Recipes 
 
Dec 2012
Rochester, New York
Posts: 23
Liked 1 Times on 1 Posts


Great answers! I guess I am primarily interested to the small additions impact when layering caramel malts or roasted malts in a recipe. In many of my amber and brown ale recipes I tend to layer some caramel malts of different lovibond the most having 1.5 pounds in a 5 gallon batch.

If a recipe has 1 pound or 1.5 pounds of caramel malt, how much quantity of grain would an addition have to be to make a perceivable flavor contribution. Say I am making an Amber and I use 1 pound of 40L, 6oz. of 80L and 2oz. of 120L, would that 120L taste noticeably different than if I used 1 pound of 40L and .5 pound of 80L? How much would the beer's flavor change if I used 1 pound 40L and 4oz. 80L and 4oz. of 120L?

 
Reply With Quote
Old 01-10-2013, 03:07 PM   #7
grainstoglass
Recipes 
 
Jul 2011
Arlington, MA
Posts: 37

Quote:
Originally Posted by Dr_Beersgood_Quaffenstein View Post
Great answers! I guess I am primarily interested to the small additions impact when layering caramel malts or roasted malts in a recipe. In many of my amber and brown ale recipes I tend to layer some caramel malts of different lovibond the most having 1.5 pounds in a 5 gallon batch.

If a recipe has 1 pound or 1.5 pounds of caramel malt, how much quantity of grain would an addition have to be to make a perceivable flavor contribution. Say I am making an Amber and I use 1 pound of 40L, 6oz. of 80L and 2oz. of 120L, would that 120L taste noticeably different than if I used 1 pound of 40L and .5 pound of 80L? How much would the beer's flavor change if I used 1 pound 40L and 4oz. 80L and 4oz. of 120L?
I'd be interested to know just how much the flavors would change as well. I also layer caramel malts and prefer the flavors I get when doing so in my Ambers and occasionally in brown ales, but I couldnt tell you at what point the flavors will become prononced enough to notice the individual caramel malts flavors. I would guess that 2 oz. of the 120L in the example above would be more of a nuance and that 4oz. would probably be more noticeable when comparing to your control beer.

 
Reply With Quote
Old 01-14-2013, 05:36 PM   #8
Dr_Beersgood_Quaffenstein
Recipes 
 
Dec 2012
Rochester, New York
Posts: 23
Liked 1 Times on 1 Posts


So then this might lead me to believe that smaller additions like the example of 2 oz. of 120L or other dark caramel malts may play more of a role in increasing color and or slight body contributions, but I probably shouldnt expect too much flavor wise from them?

 
Reply With Quote
Old 01-14-2013, 05:44 PM   #9
GlenF
Recipes 
 
Jul 2009
Mattoon, Illinois
Posts: 269
Liked 3 Times on 3 Posts


It's pretty straightforward. The more you add the more flavor you'll get. 2oz will contribute flavor. Will it be distinctly different than your C 40? Probably not, but as you said, it's to blend and add depth. To answer your own questions, you may want to brew some experimental batches.

Start with a 5 gallon batch of your Amber ale and mash with 1lb of C 40.

Then do 2 smaller partial boils. Steep whatever combinations of 80 & 120L you want, since you don't need to mash Crystal malts.

Ferment separately and taste.
(You could scale up as your system allows)
__________________
____________
I'd rather have a bottle in front of me than a frontal lobotomy.

 
Reply With Quote
Old 01-14-2013, 05:45 PM   #10
Aschecte
Brewtus Maximus
HBT_LIFETIMESUPPORTER.png
 
Aschecte's Avatar
Recipes 
 
Feb 2011
Florida, NY
Posts: 1,694
Liked 65 Times on 61 Posts


Depends on the specialty malts you are going to use. Rye or black malt or brown malt is going to be way more perciveable than crystal 40 at 2 oz.
__________________
Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Secondary-Burley whiner American barleywine
Primary-A dark German lager or a Hoppy Munich Helles

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How to identify flavor impact of grains without actually brewing with them? mmonacel General Techniques 5 10-19-2011 06:40 PM
No flavor rating for specialty grains?! neldred Beginners Beer Brewing Forum 3 10-26-2009 04:22 AM
can caramel and crystal malt flavor be confused with diacetyl? mandoman Recipes/Ingredients 5 08-17-2009 05:50 AM
Value of steeping specialty grains in small volume? e lo Extract Brewing 7 09-15-2007 03:01 PM
Crushing small amounts of specialty grains BlindLemonLars Extract Brewing 20 08-01-2007 05:57 AM


Forum Jump