Crystal 150 Sub-English Mild Recipe

[Stovetop535]

Planning on brewing this recipe either this weekend or next from byo's webpage. I have everything on hand except the crystal 150. I am trying to thin out ingredients, not buy a bag and only use .25lbs. Here is the recipe, and the link to the original

It’s Just A Starter (6-Day Mild Ale)
(5 gallon/19 L, all-grain)
OG = 1.036 FG = 1.007
IBU = 24 SRM = 31 ABV = 3.6%

The name reflects the use of my most recent batch of mild. I needed to grow enough yeast to make a batch of OG 1.116 barleywine for filling a bourbon barrel. The mild was made one weekend and was racked to a keg the following weekend while the mash was underway for the barleywine. The chilled barleywine wort was then transferred onto the yeast cake from the mild and a little oxygen was added. There was activity in the airlock within about an hour. — Steve Piatz

Ingredients
4.66 lbs. (2.11 kg) 2-row pale malt
0.97 lbs. (0.44 kg) crystal malt (55 °L)
0.40 lbs. (0.18 kg) chocolate malt
1.17 lbs. (0.53 kg) flaked corn
0.25 lbs. (0.11 kg) crystal malt (150 °L)
6.2 AAU Fuggles hops (60 mins)
(1.55 oz./44 g of 4% alpha acid)
Wyeast 1968 (London ESB) or
White Labs WLP002 (English Ale) yeast
0.66 cups corn sugar (for priming)

http://byo.com/issues/item/1397-speed-brewing

I have the following on hand,
Honey
Chocolate
Roasted Barley
Crystal 60

If it seems necessary in the recipe, I can quit being cheap and buy a bag.

Thanks
Alex

 

[giraffe]

the crystal 150 will give a raisin/dark fruit note and some color. You can sub more crystal 60, but it wont have that flavor, but will still likely be a fine beer.

 

[kingwood-kid]

http://barleypopmaker.info/2009/12/08/home-roasting-your-malts/

You can turn 2-row into something like C-150 by following the directions in the link. It's more work than 4oz of malt is worth, so I'd make 1-2lbs and find other reasons to use it.

 

[Stovetop535]

Thanks. I have plenty of 2 row, I think following those directions would be worth a try.

I also have plenty of c60, could I soak that and follow the directions or just start from scratch with the 2row?

 

[kingwood-kid]

Toasting the C-60 seems too easy, although I can't say it won't work. I home-roast a lot of my specialty malts, but I only tried making crystal once, a C-120. It went fine, although the final product was less sweet than anything store-bought, I think because I rushed the stewing.

 

[Bob]

I really wouldn't bother doing any of that. I'd just drop it. Without the dark crystal it will still be a fine beer.

Cheers!

Bob

 

[Weezy]

without a pale ale base malt, its not going to be a great mild anyways, so maybe drop the chocolate too, use cascades or something, and call it a pale American mild or something.

 

[Bob]

I disagree. Once you add a significant proportion of specialty grains/malts, the character of whatever pale malt you choose is completely overwhelmed. Moreover, plenty of world-class Mild ales are brewed without expensive floor-malted Maris Otter.

 

[Weezy]

As a rule I don't argue here anymore...believe what you like. Better yet, brew it both ways and let your taste buds decide.

 

[JKaranka]

Just use the regular crystal and then correct the colour in the fermenter with some caramel.