Carmel/Crystal Malts

[Cajun_McChicken]

If a recipe calls for:

0.5 lb of 120L, and
0.5 lb of 60L

Can I just split the difference and use 1 lb of 90L?

My LBHS doesn't sell Carmel/Crystal malts in less than 1 lb increments and it's annoying to store 20 little bags of 4-8oz of different malts (plus they're no longer fresh when I want to use them)

Thanks!

 

[kingwood-kid]

You have a lousy LHBS. With your plan, you'll get the same color, but different flavors. Caramel malt flavor intensity increases as it darkens, so I'd go with c-75 or 80 if you wanted to add a whole lb of one thing. C-60 is used in a lot of recipes, so having an extra 8oz laying around wouldn't be so terrible. 120 is a little harder to get rid of, but you can use it in ESBs, browns, barleywines, dark belgians, red IPAs, ambers... If you're going to use it within 6 months, I wouldn't worry about freshness. The freezer is an excellent long-term storage option.