Beer from crystal malt only

[BOBTHEukBREWER]

Has anybody ever used only crystal malt (and hops of course) for a beer. sometimes I do not wish to devote time for mash sparge etc and was just wondering....

 

[PVH]

Has anybody ever used only crystal malt (and hops of course) for a beer. sometimes I do not wish to devote time for mash sparge etc and was just wondering....

Using Crystal malt is not a way to avoid mashing and sparging. If you explain why you think this, I'm sure people will help you understand why.

 

[bja]

Using Crystal malt is not a way to avoid mashing and sparging. If you explain why you think this, I'm sure people will help you understand why.

Well, probably because crystal doesn't need to be mashed, it can just be steeped.

But you're going to end up with a very high FG and a disgustingly sweet, for lack of a better term, beer.

 

[GilaMinumBeer]

I done it. Got a decent FG out of it too.

Won't do it again.

 

[Revvy]

Does Crystal alone have any diastatic power? I didn't think it provided any fermentables alone.

 

[GilaMinumBeer]

Does Crystal alone have any diastatic power? I didn't think it provided any fermentables alone.

All conversion to sugars was done by the malster prior to crystalization.

IIRC, Crystal/Caramel is averaged to have about 30 to 50% fermentable sugars depending on the degree of roast.

 

[bja]

IIRC, Crystal/Caramel is averaged to have about 30 to 50% fermentable sugars depending on the degree of roast.

Does this mean that the best you could hope for was 50% attenuation?

 

[GilaMinumBeer]

Does this mean that the best you could hope for was 50% attenuation?

Yep. Depending on the degree of maillard reactions amidst the roast of the malt and the range of sugars created during the process.

 

[humann_brewing]

Yep. Depending on the degree of maillard reactions amidst the roast of the malt and the range of sugars created during the process.

check out the brain on Gila! Pulling out the big words

 

[bja]

check out the brain on Gila! Pulling out the big words

I was quite impressed. I was even more impressed that I knew what he was talking about.

 

[remilard]

50% real attenuation isn't all that low.

 

[Hermit]

"Ask The Maltster" told me that on average you get 'high 60's' for fermentable sugar.

 

[BBBF]

What if you made an all crystal beer and then added amylase to the primary? I've got a ton of crystal, some alpha amylase and some gamma amylase. I think I have an experiment on my To Do List.

 

[Hermit]

What if you made an all crystal beer and then added amylase to the primary? I've got a ton of crystal, some alpha amylase and some gamma amylase. I think I have an experiment on my To Do List.

I'm not sure what the sugars get converted to but I kinda doubt that they are the long string dextrins.

 

[Rich_S]

What if you made an all crystal beer and then added amylase to the primary? I've got a ton of crystal, some alpha amylase and some gamma amylase. I think I have an experiment on my To Do List.

That would perhaps up the amount of fermentables, but the final product still isn't going to taste all that great.

I'm still not understanding the point of this exercise.

 

[ArcaneXor]

You can do it. But it'll taste nasty and cloying.

 

[BOBTHEukBREWER]

thanks folks, yes I thought steeping at 85-90 deg c for 10 minutes then strain would be ok. In view of the feedback, I will add dry malt powder to the boil. hops will be EK Goldings, OG and FG will be what they turn out to be...

 

[BBBF]

That would perhaps up the amount of fermentables, but the final product still isn't going to taste all that great.

I'm still not understanding the point of this exercise.

To answer the OP's question.

Plus, I have more crystal malt and botled enzymes than I need. The only thing I'd feel like I'm wasting is hops and I grow those in my backyard.

 

[malkore]

50% real attenuation isn't all that low.

not 50% attenuation, 50% potential conversion.

meaning crystal doesn't have as much potential fermentable sugar as 2-row

(If I understood the original 30%-50% comment right).

 

[natefrog255]

If I substitute 0.5# Caramel 90 for 1# Caramel 40 for an IPA recipe, will it have major effects on the taste? SRM wise will be about the same. I have 90# on hand and would rather use that if possible but don't wanna have that cause odd flavors either.

 

[slym2none]

I'd think the toffee flavours would be much more extreme, even using half the amount.

 

[m00ps]

If I substitute 0.5# Caramel 90 for 1# Caramel 40 for an IPA recipe, will it have major effects on the taste? SRM wise will be about the same. I have 90# on hand and would rather use that if possible but don't wanna have that cause odd flavors either.

I would jsut omit the crystal or sub with munich or vienna. anything over like 4oz of crystal in an IPA makes me cringe

 

[wilserbrewer]

If I substitute 0.5# Caramel 90 for 1# Caramel 40 for an IPA recipe, will it have major effects on the taste? SRM wise will be about the same. I have 90# on hand and would rather use that if possible but don't wanna have that cause odd flavors either.

It doesn't really work that way at all, the flavor contributions of 90 are different from 40, not saying it will make bad beer, just not the same.

 

[natefrog255]

I think I will just skip the 90 altogether. I didn't know if 0.5# which would be approximately 5% of the grain bill would make a huge difference or not. I'd rather not risk it. I think I may go straight 2-Row and omit the Crystal...or go to the LHBS and get the 1# of C-40 as the recipe called for. Either way I'll skip the 90.

Thanks!