2.5°*L Crystal

[bmantzey]

I've been using the "Clone Brews" recipe book as my guide. My last several batches of beer have been all-grain and successful for the most part.

A commonly called for ingredient is "2.5°L German light crystal malt". I can't find this anywhere and I've heard other people complain that they can't find it either. Many substitute with 10°L, which is 4 times darker (but still pretty light).

I like to be meticulously precise when dealing with any recipe, whether it's beer or mac 'n cheese. What I've been doing to substitute the 2.5°L crystal is going 3:1 of 10°L to Carapils.

Now, I don't really understand the purpose of having a crystal in every recipe, but would this substitution suffice?

e.g. The recipe called for 4oz of 2.5L and I used 1oz of 10L and 3oz of Carapils.

 

[Beezer94]

Carafoam or Carapils are you best options, no need for the crystal10

It's supposed to be for good head and mouthfeel, if doing extract, a lot of extract has carapils in it already so no extra would be needed. If all grain, mashing temps can create the same effect.

 

[bmantzey]

I found one called CaraHell, I was thinking about trying. It's an 11L.

 

[jvcjbl]

Here is a link to a 2.8°... not sure if that is close enough for you.

 

[erikpete18]

Here is a link to a 2.8°... not sure if that is close enough for you.

Careful, that one's a peat-smoked malt! Probably not a good substitute for any recipe, unless you're looking for a little smoky flavor as well, and even then I'd stick to something milder than peat-smoked.

Edit: Although, at the same website I did find this one http://www.defalcos.com/virtuemart.html?page=shop.product_details&flypage=flypage.tpl&product_id=677&category_id=110. It sounds like what they might be looking for, but if you want my opinion I'd just keep doing what you're doing, I'd be surprised if it would make that much of a difference.

Edit Edit: And jvcjbl beat me to it

 

[jvcjbl]

I if you check that site there is some 2° as well... non-smoked of course