Hugh Baird Crystal 135/165?

[user 246304]

I'm going to pick up 10 pounds of this from More Beer. That's on faith because I like what I've had otherwise. I also generally prefer British crystals and/or caramels to US made; find them more rounded, more malty, not as much purely, sharply sweet. Just my sense.

I will tend to use a crystal in the 120-130 range as an accent (2% or so) in bitters, more in stouts, porters, and big versions of the same. Anyone use this particular one? Any input?

 

[novafire]

My only input is that I am looking for a malt referred to in "Modern Homebrew Recipes" called Baird UK Crystal 135 and am wondering if this is the same malt. I'm wondering if it's a typo in the book.

 

[user 246304]

My only input is that I am looking for a malt referred to in "Modern Homebrew Recipes" called Baird UK Crystal 135 and am wondering if this is the same malt. I'm wondering if it's a typo in the book.

It's the same, I'm almost certain. So far, I love it. Though I haven't used it in high percentages in any recipe - more as a secondary crystal to C77 and other malts. Just crunching on it, I love the taste.

 

[thehaze]

135-165 is the Lovibond of that Crystal, so very dark. I would think it is comparable with Crisp Crystal 160L, which is their very dark Crystal or similar. I haven't used Bairds, but I've used Crisp 120 and 160L Crystal malts a few times for bitters, porters and stouts, and they are very good. So, I think you cannot go wrong with it. I would however think, that a Crystal malt in the 150-160L will probably impart a bit of roastiness/astringency notes in the background... but again, have nothing to base this one on, except the times I've used Crisp 160L and does indeed add a very subtle, yet pleasent dry/" roast " like flavour in beer. But works well in bitters and darker styles. Porbably even in Red ales.

Next on my brewing schedule are some malts from Simpsons, including their DRC ( on paper, sounds like Special B, which is really not a bad thing ).

 

[user 246304]

Yeah, it's a bit odd imo to name it as such a wide range, but maybe that's just being honest? I really don't know. I'm just giving it a figure of 150 SRM and formulating it accordingly. I get roastiness, too, but more often, I get that kind of really dark baked fruit, raisins or plums, which I like in a lot of things, particularly strong dark ales (for some reason, I get that with Northdown hops, or have, anyway - might have been because the two are always in the same batch, lol!).

I brewed with DRC for the first time with my last batch, what ended up being a strong porter. Along with brown malt, I have to say, sold. I loved it on raw tasting and loved its contribution here. I have 5-6 friends who got growlers full and they were very complimentary of this beer, and though it was Run 1 on my system, and so there are obvious kinks to work out, it was delicious in my book as well. Curious what your take on the DRC is!