Layering Crystal Malts?

[Brew_Meister_General]

This is the malt profile for my up-coming bitter, I'm striving for a big toffee flavour so I've focused on the Crystal 400 although have 'layered' the crystal malts by adding some 60 and 200.

Is this a concept that people often come across?

What would you do to get a big toffee flavour? Maybe add more 200/400?

Maris Otter - 3500g
Torrified Wheat - 300g
CaraGold 10 - 600g
Crystal 60 - 100g
Crystal 200 - 100g
Crystal 400 - 400g
Chocolate - 100g

Thanks.

 

[Stonga]

Not sure what the effect of this will be. Following the thread to see what it turns out like.

 

[chickypad]

Seems like an awful lot of crystal at 1200g for 24%. I do like layering crystals for more complexity in ambers and some darker ales, though I don't think I've ever used more than 2 varieties in the same beer. I would think the 400 would give you the most toffee.

 

[Brew_Meister_General]

Seems like an awful lot of crystal at 1200g for 24%. I do like layering crystals for more complexity in ambers and some darker ales, though I don't think I've ever used more than 2 varieties in the same beer. I would think the 400 would give you the most toffee.

Yeah I cut the darker ones downs, the 200 had a harsh taste when sampling this so I only used 50g of that and then 250g of the 400. Right now it has plenty of flavour for an ordinary bitter of 3.3% (and an FG of 15 which means I mashed a bit too high) although a bit of an unpleasant bitterness that I hope dissolves when its ready for drinking.