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Pehlman17

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For anyone with experience using Brewer's Crystals, I am curious as to the usage rates. Looking at the product spec sheet from BSG, they appear to be fairly similar to DME in terms of sugar composition: 8% glucose, 55% maltose, 17% maltotriose, and 20% higher saccharides (which I assume are the unfermentable part). My LHBS sells brewer's crystals for $4.99/pound, compared to $6.99 for Briess DME, and $7.99 for dry rice extract. If I were to brew a 3 gallon batch using 3 pounds of DME and 1 pound of brewer's crystals, along with a some steeping grain, would this produce any potential issues? I assume maybe I'd add a bit of yeast nutrient since the crystals probably aren't adding much besides carbohydrates. Otherwise, any suggestions or concerns?

Edit: For reference, I've used 3 Lbs of DME along with 1 Lb of Rice Extract before in a cold IPA and liked the combo. Like others have mentioned, I too get a bit wary of all DME beers once they approach 1.060+. Curious if maybe subbing the brewers crystals for the rice extract might be a good way to approach fuller-bodied styles with slightly higher gravities, assuming a good bit of specialty malt is also used for flavor.
 
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i would go with 4- 8 oz of BC and the rest (8oz)dextrose or something very similarly fermentable.

i used to use crystals a lot and i liked the mouthfeel up to about about 6 ounces per 5 gallons. more made my beer too viscous feeling .
 
Why? And how does adding something with virtually the same fermentability profile solve whatever the issue is?
Two fold: One being color. Assuming brewers crystals don't have protein in regard to some of the Maillard development. The other being the mineral concentrations in DME. Particularly with Briess, many suspect high sodium. I figured brewer's crystals are neutral in that regard.
 
Reply #2 (link) in ...

1746817006393.png


... offers ppm values for Briess and Muntons.

There are no claims that those numbers are correct.

I did find the numbers to be useful.
 
Reply #2 (link) in ...

View attachment 875118

... offers ppm values for Briess and Muntons.

There are no claims that those numbers are correct.

I did find the numbers to be useful.
I've seen that one as well. For some reason Muntons just isn't much of a thing here in CA. Which is a bummer. Everyone around me only carries Briess, even MoreBeer. I like to buy local when I can. I've looked online, and the prices for Muntons DME through NothernBrewer/AIH are asinine (perhaps even asi-ten). Some have it much cheaper but they all seem to be in the mid-west, and with shipping its just not ultimately worth the hassle when I can just drive 20 minutes and grab some Briess.
 
Around the Great Lakes region, Home Brew Ohio (OH) has Muntons DME at a good price. And their email newsletter often has discount codes.

Williams Brewing (CA) stocks a couple of styles of DME from KegLand. I haven't tried it yet (but it's still on my 'I might to it' list).
 
Around the Great Lakes region, Home Brew Ohio (OH) has Muntons DME at a good price. And their email newsletter often has discount codes.

Williams Brewing (CA) stocks a couple of styles of DME from KegLand. I haven't tried it yet (but it's still on my 'I might to it' list).
Is KegLand's DME likely a Cooper's product?
 
the prices for Muntons DME through NothernBrewer/AIH are asinine (perhaps even asi-ten). Some have it much cheaper but they all seem to be in the mid-west, and with shipping its just not ultimately worth the hassle
The evil Bezos-mart has 3 lb bags of Munton's for about a buck more a pound that what you're paying for Briess. If you really wanted to do a head-to-head for example.
 
back to the original, which I haven't replied to yet.
For anyone with experience using Brewer's Crystals, I am curious as to the usage rates.
Back in 2022-2023, I brewed a number of DME based recipes with brewers crystals and sugar. I'm one of those people who don't like some of the flavors from some brand(s) of DME when OG is above about 60. But, it may be a personal preference, as there is this (link).

When I brew with DME, it's almost always short boils or 'hop stands' and styles are APAs, IPAs, hazies, and American Ambers.

For the recipes in that time period I substituted brewers crystals and/or sugar for up to 25% of the DME. The results were good (although some of the hazy recipes didn't 'age well'). I was able to brew at OG 66 (~7% ABV) without getting getting off flavors that I suspect were related to high mineral content. But again this may be due to different taste preferences (link).

Curious if maybe subbing the brewers crystals for the rice extract might be a good way to approach fuller-bodied styles with slightly higher gravities, assuming a good bit of specialty malt is also used for flavor.
This seems like a good approach.
 
... pricing at a west coast home brew store said:
My LHBS sells brewer's crystals for $4.99/pound, compared to $6.99 for Briess DME, and $7.99 for dry rice extract.

The evil Bezos-mart has 3 lb bags of Munton's for about a buck more a pound that what you're paying for Briess.
For those of us around the Great Lakes region (USA), you offered yet more evidence that "free shipping" isn't free.
Set aside the NB/MWS/AIH/AHS store fronts on amazon. Find the store fonts that are regional to you. Find their web site. Order enough items from their web site to get to their free shipping rate. Compare the results to a similar order on a****n.​

For me, ordering direct from the store (vs ordering through a****n) offers the same value to me and the store and costs less than using a****n.

As always, YMMV, tax and license extra, yada, yada, yada ...

If you really wanted to do a head-to-head for example.
"Go big or go home" may be the approach here.

Find an imperial IPA (7.5% to 9%) craft beer that one enjoys. Find (or 'dial in'_ a BIAB recipe that comes really close. Then convert it to DME + brewers crystals + sugar + ... At the imperial IPA strength, 6 bottles per batch should be sufficient for taste testing over 3 to 6 months. Be prepared to either scale down the batch size or dump beer.

eta: at the moment, for me, OG above about OG 70 is BIAB. Perhaps it's a personal taste prefernce (see above). Perhaps there's a technique for brewing high OG DME recipes that I'm not aware of.
 
I know this wasn’t in my original question, but does anyone have experience adding maltodextrin to an extract stout recipe? If so, what is a typical dose? Like 5-10% maybe? Just to beef up the body a bit.
 
For those of us around the Great Lakes region (USA), you offered yet more evidence that "free shipping" isn't free.
Yeah, I hope most people get that by now. But he said he couldn't find Munton's locally. I checked Ritebrew and Williams and they don't seem to sell it either. Maybe if he buys one bag from the dark side and it makes a better beer in a head-to-head comparison, then he could try to convince his LHBS to stock it if he promises to be their bestest customer ever.

does anyone have experience adding maltodextrin to an extract stout recipe? If so, what is a typical dose?
Depends on the recipe and the yeast, but I would say something between 8 ounces and a pound for a 5 gallon batch. You can add it late, and some people say that adding it at packaging is best.
 
Home Brew Ohio stocks it.
And a three pound bag with shipping to CA costs almost exactly the same amount as it would from the giant "free shipping" retailer. Almost like a case study or something. Of course, you can probably add a few more things to your order to get more bang for your shipping dollar (or spend $99 and they'll pay the shipping).

So now I have one more retailer that I need to remember to check when I have to pick up a few things.
 

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