Home Brew Forums > Home Brewing Beer > General Beer Discussion > How much crystal is TOO much crystal?
Reply
 
Thread Tools
Old 09-27-2013, 06:15 PM   #11
Homercidal
Licensed Sensual Massage Therapist.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 28,934
Liked 4182 Times on 2820 Posts
Likes Given: 3190

Default

Generally 1/2 lb. of Crystal in my IPAs. I might go with a full lb. in something, but it's a balance between the body and sweetness and the hop bitterness. I want a nice amount of caramel flavor but not a lot of sweetness and body in an IPA.

An amber might get more than 1 lb of different crystals mixed together, when the body and sweetness is generally a bit more than an IPA.

I have a recipe for Bells Two Hearted that uses 12 lbs of base malt and 1/2 lb. of crystal.


__________________
What year is this?
It's the Viking age.
That explains the Laser Raptors! F***! I went back in time too far! - Kung Fury
Homercidal is offline
 
Reply With Quote
Old 09-27-2013, 06:26 PM   #12
unionrdr
struggling author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 37,602
Liked 3432 Times on 2955 Posts
Likes Given: 2546

Default

I generally use 1/2lb of crystal in my beers. Like 1/2lb of crystal 20L in my light colored hybrid lager. gives it a Euro sort of sweet malt flavor that combines with the other malt & hop flavors to get that certain Euro kind of flavor quality. The WL029 yeast did a great job of balancing all of that. finish was a bit crisp as well. Kinda like an ice beer. But idk if I'd use more than 1/2lb in the average gravity beer.


__________________
My sci-fi & home brewing books on amazon-kindle now! New additions coming!
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is offline
 
Reply With Quote
Old 09-28-2013, 01:59 AM   #13
mrphillips
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Location: Lynchburg, Virginia
Posts: 816
Liked 58 Times on 44 Posts
Likes Given: 18

Default

Good advise all around! Thanks TheSmith for your advise on the stout. For some reason I thought that crystal only added color, not sweetness.
mrphillips is offline
 
Reply With Quote
Old 09-28-2013, 02:13 AM   #14
stpug
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 3,528
Liked 645 Times on 542 Posts
Likes Given: 375

Default

Totally depends on style (like yooper said).
15-20% in an American Amber/Red is common
5-10% in an (I)IPA is common
0% in saison, many belgians, lagers is common

Off the top of my head, an Irish Red is fairly dry, non-sweet, but malty. I would err on the side of less for this but then again I haven't research it well enough to give a great recommendation.
__________________
:: St. Pug ::
stpug is offline
 
Reply With Quote
Reply

Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Carared = Crystal 20? Caraaroma = Crystal 120? kombat Recipes/Ingredients 2 09-11-2013 08:56 PM
If you combine 50/50 Crystal 10 and Crystal 20 do you get Crystal 15? jetmac Recipes/Ingredients 3 04-05-2012 01:00 PM
Is there a common form of crystal malt similar to English Medium Crystal? msa8967 Recipes/Ingredients 3 12-06-2011 02:35 PM
Substituting Liberty for Crystal, then Mt Hood for Crystal in Brutal Bitter terrazza Recipes/Ingredients 2 07-02-2009 04:49 AM
Difference between using 60L Crystal or half as much 120L Crystal nipsy3 Recipes/Ingredients 4 06-03-2009 01:53 PM


Forum Jump