Exceeding the Limit for Caramel/Crystal

[Pancoastbrewing]

So, I'm currently enjoying a Vienna lager that I kegged a week ago. I made 3 gallons, all grain. I just started experimenting with caramel malts.

I'm not sure why I forgot about the guidelines for how much of the grain bill should consist of caramel malts, because I've definitely read it before. I've seen that caramels should not exceed anywhere from 15-20% of the bill. I used 2lbs of caramel20 in a 6lb bill (the rest was goldpils vienna). Obviously this is far greater than what all guidelines suggest, but it actually tastes very good and looks just right for a darker Vienna.

My question is, does anyone ever exceed the guidelines by that much when it comes to caramel melts? Aside from an overwhelmingly cloying sweetness and a limited amount of base malt, what are the other issues with doing this? I know homebrewing is all about experimentation and if it tastes good to you, that's all that matters. But I'm sort of a traditionalist and want to stick to proper Brewing techniques/recipe formulation as much as I can.

Thoughts?

 

[McGarnigle]

If it tastes good, stick with it. I don't know of any downside other than taste.

If it doesn't work for you, you could quickly brew a second batch with 100% Vienna and blend them.

ADD: In How to Brew, John Palmer advises 5-25% Crystal, so you aren't too far over the top end.

 

[jmark]

Caramel 20 is quite suitable in a Vienna lager anyway and lends a quite light caramel flavor, so I wouldn't worry about it especially if it tastes good. I think Caramel and Crystal malts sometimes get a bad rap, but used properly they add great dimensions to beers.

 

[porterpounder]

As long as it tastes like it should there is no issue. The only real issue with excessive caramel malt in all-grain is the ability of the total grain bill to convert. Some of the lower-enzyme base malts need a good percentage to achieve a high enough total lintner value to self-convert the mash.

 

[Homercidal]

Besides flavor, crystal malts lend more body. Pushing it past the recommended amounts might make your light lagers less crisp. I've never done it. I've used plenty of crystal before, but only in styles that really call for it (like an Amber.)

 

[Pancoastbrewing]

Lots of good replies, guys. Probably will back off a bit on the caramel20 next time I brew this since I don't believe true viennas should have THAT much c20 in the bill. Maybe back down to 1 pound of it and throw a pound of light munich in. It is definitely hard to hit the BJCP color requirement only using Vienna/munich and around 10-20% caramel.

 

[jmark]

A nice trick there is to use Carafa III Special (important to get the Special) in very small amounts... it'll adjust the color without providing any real flavor component. I just did this with a Belgian Pale that I wanted to get closer to the mid-range of the style and ended up adding less than an ounce... zero flavor impact as far as I can tell.

 

[Pancoastbrewing]

A nice trick there is to use Carafa III Special (important to get the Special) in very small amounts... it'll adjust the color without providing any real flavor component. I just did this with a Belgian Pale that I wanted to get closer to the mid-range of the style and ended up adding less than an ounce... zero flavor impact as far as I can tell.

interesting. Doubt my LHBS would have it though.