Caracrystal substitute

[alexipas]

Can anyone tell me the math to convert caracrystals when supplies are low.

My recipe calls for .75lbs caracrystal 20L

I only have 60L and 120L

If I use 60L would I just use 1/3 to = 20L? (.25lbs)

For some reason it doesn't feel right, my gut tells me that l I should use something in the range of 0.25-0.5 of 60L to = 0.75lbs 20L
Thanks!

 

[Miraculix]

Can anyone tell me the math to convert caracrystals when supplies are low.

My recipe calls for .75lbs caracrystal 20L

I only have 60L and 120L

If I use 60L would I just use 1/3 to = 20L? (.25lbs)

For some reason it doesn't feel right, my gut tells me that l I should use something in the range of 0.25-0.5 of 60L to = 0.75lbs 20L
Thanks!

Just leave it out. It's basically the same as base malt.

 

[day_trippr]

I don't think one can do that kind of "crystal math" successfully anyway

Cheers!

 

[Miraculix]

I don't think one can do that kind of "crystal math" successfully anyway

Cheers!

Nope, doesn't work like this anyway. I made a beer with 30% Cara 20l, couldn't detect it. Similar experiments have been made before, so leaving it out is at worst a tiny difference in the final product.

 

[alexipas]

I think I've over estimated the value of cara20l. I'll probably leave it out then or toss in a handful of something else just for that touch of colour. Thanks for the advice.

 

[Miraculix]

I think I've over estimated the value of cara20l. I'll probably leave it out then or toss in a handful of something else just for that touch of colour. Thanks for the advice.

The light crystal does not provide any significant amount of colour either, so you're not missing anything in that regard either.

 

[odie]

Edit...meant to say "can't"...stupid auto correct.

it doesn't work that way.

You can't "cut" C-60 down to C-20.

You can't mix C-120 and C-30 to get C-75.

As the "C" goes up, the flavor profiles change.

It's not more or less of the same flavor. Each level of "C" will have unique, different flavors.

You can go up or down one or 2 levels without much noticeable difference, IMO, unless you are an expert taster.

Well, that's my understanding.

 

[BeerHolic]

You could roast your own, just keep in mind it is not precise, but should get you in the general region of crystal you looking for.
I have done this many times, mostly to make medium to dark crystal malt.

Roasting Malts

In a pot add 1kg (2.2lbs) uncrushed pale malt. (You can add less if you want)

Add enough water to just cover the grains.

Heat the mixture to 68C (155F) for one hour.

Preheat oven to 120C (250F) . (Thermo fan oven is a plus)
If you do not have a thermo fan it is more tricky and it is recommended to use an oven thermometer to check temperature.
I have a thermo fan so cannot comment on results when doing in a non thermo fan.

Drain the grains and spread on baking tray. Less than 2 cm (0.8 inches) deep.

Place tray in oven for about 2 hours, till grains are dry.
You can stir grains every half hour or so, to evenly dry

When grains are dry you should have a light crystal malt around 10L.

Heat oven to 180C (350F).

10 minutes in oven gives a light crystal malt of about 20L

15 minutes in oven gives a light medium crystal malt of about 30L

30 minutes in oven gives a medium crystal malt of about 60L

60 minutes in oven gives a dark crystal malt of about 115L

 

[alexipas]

You could roast your own, just keep in mind it is not precise, but should get you in the general region of crystal you looking for.
I have done this many times, mostly to make medium to dark crystal malt.

Roasting Malts

In a pot add 1kg (2.2lbs) uncrushed pale malt. (You can add less if you want)

Add enough water to just cover the grains.

Heat the mixture to 68C (155F) for one hour.

Preheat oven to 120C (250F) . (Thermo fan oven is a plus)
If you do not have a thermo fan it is more tricky and it is recommended to use an oven thermometer to check temperature.
I have a thermo fan so cannot comment on results when doing in a non thermo fan.

Drain the grains and spread on baking tray. Less than 2 cm (0.8 inches) deep.

Place tray in oven for about 2 hours, till grains are dry.
You can stir grains every half hour or so, to evenly dry

When grains are dry you should have a light crystal malt around 10L.

Heat oven to 180C (350F).

10 minutes in oven gives a light crystal malt of about 20L

15 minutes in oven gives a light medium crystal malt of about 30L

30 minutes in oven gives a medium crystal malt of about 60L

60 minutes in oven gives a dark crystal malt of about 115L

This is very cool and I will definitely try this! Just another layer of making everything from scratch. Thanks for the information!

 

[Protos]

I wouldn't recommend substituting Light Crystal with a lesser quantity of a darker Crystal. I tried this too, several times.
I did the math and was able to get the required colour, but even with the colour perfectly matched I didn't get the required flavour, as different shades of Crystal taste drastically different.
If you really need to emulate Light Crystal in the grist, consider mashing really high and long. It will produce what the Light Crystal imparts, the unfermentable sugars. But again, not exactly the same flavour.
If anything, DIY Light Crystal as noted above would be a closer substitution.

 

[odie]

but even with the colour perfectly matched I didn't get the required flavour,

it's all about the flavor. You can't taste color.

"we all bleed red" as they say