More Crystal 120 than Needed

[BrewBott]

Hey all,

My local shop gave me an extra half pound of crystal 120. I'm wondering if it would make that big ago a difference if I just threw it in. I am making an ESB with:

12lbs Maris Otter
.5lbs Crystal 20L
.25lbs Crystal 120L (Shop gave me .75lbs.)

Any help would be great.

 

[DBhomebrew]

I find crystal in that range to be very powerful. I once inadvertently bumped Special B from 2% to 4%. Holy nutty raisins. Took forever to settle down into a perfect mellow Autumnal strong ale. It was intended for the previous winter/spring.

 

[FloppyKnockers]

20° - maybe. 120° - no way. Is it already milled? If not, just save it for the next batch. If so, just save it for the next batch (assuming the next batch is very soon)

 

[BrewerofBeers]

I would also vote no. Crystal can ruin a beer.

 

[BrewBott]

Think you all so much! This just gives me an excuse for an impromptu extra brew day I guess.

 

[Protos]

I once inadvertently bumped Special B from 2% to 4%. Holy nutty raisins.

To me, even 8% wasn't enough to lend a proper character to a Belgian Dark Strong
We must have different Special Bee's or rather different palates

I am making an ESB with:

12lbs Maris Otter
.5lbs Crystal 20L
.25lbs Crystal 120L (Shop gave me .75lbs.)

.75lbs in this grist will be circa 6%.
That's too much for an ESB. But it's nothing for a Baltic Porter. Some of Polish historical iterations of the style used as much as 34% Dark Crystal, and 10-12% was a standard. I've brewed a Polish Baltic Porter with 34% Dark Crystal. If brewed correctly and then aged for at least half a year, it's a grandioso beer.

 

[DBhomebrew]

It was an intended strong bitter (-style!) just as the OP intends. Not a porter nor a Belgian Dark Strong.

 

[Protos]

I see now. An English strong. I thought it was a Belgian one. Still surprised that 2% difference might evoke a strong impression. I find SpecB pretty underwhelming. Maybe I've been using not the freshest batches, idk.

 

[MaxStout]

Depends on the brew. I wouldn't add that much to an ESB. It would hijack the flavor. Save it for a darker beer. It's an excuse to brew again soon.

 

[mashpaddled]

.75lbs in this grist will be circa 6%.
That's too much for an ESB. But it's nothing for a Baltic Porter. Some of Polish historical iterations of the style used as much as 34% Dark Crystal, and 10-12% was a standard. I've brewed a Polish Baltic Porter with 34% Dark Crystal. If brewed correctly and then aged for at least half a year, it's a grandioso beer.

How dark was the crystal in that recipe??

 

[Protos]

The original recipe from 1935 prescribed "Karmelowy Ciemny", that is Dark Crystal, so I used 120L.
An incredible beer: syrupy, chewy, very intensive molasses-like flavour. High strength at 10%ABV and prolonged aging level out the strong flavours. High acidity from the Dark Crystal must be counterbalanced with hard brewing water. Very special beer, liked it a lot. Rebrewed it this winter, waiting for it to age properly.

Although, I have to say I prefer Baltic Porter recipes with Dark Crystal at 10 to 12% of the grist, they taste less extreme and better balanced.