While Golden Naked Oats are technically a crystal malt, I've read a few reports that it doesn't really contribute the same caramel sweetness - that it's more of a light nutty character and more useful as a way to improve mouthfeel.
If that's the case, is it okay to use in conjunction with a healthy dose of crystal malt without becoming too cloying? Say, 80% pale malt, 10% GNO, and 10% crystal 60L?
Weyermann recommend using CaraRed at up to 25%, which suggests it's not as sweet as something like CaraMunich.
Am I wrong in treating it as a 'half-crystal'? For example: 85% pale malt, 10% CaraRed, 5% CaraMunich III would not be too overbearing?
If that's the case, is it okay to use in conjunction with a healthy dose of crystal malt without becoming too cloying? Say, 80% pale malt, 10% GNO, and 10% crystal 60L?
Weyermann recommend using CaraRed at up to 25%, which suggests it's not as sweet as something like CaraMunich.
Am I wrong in treating it as a 'half-crystal'? For example: 85% pale malt, 10% CaraRed, 5% CaraMunich III would not be too overbearing?
