I have seen recipes with crystal malts of different lovibond levels, like 8 oz. of 40 L and 8 oz. of 80L. What purpose/result? Is there a reason one would not just use 16 oz. of 60 L?
I have seen recipes with crystal malts of different lovibond levels, like 8 oz. of 40 L and 8 oz. of 80L. What purpose/result? Is there a reason one would not just use 16 oz. of 60 L?
How sure are you about the difference in flavors contributed by so little malt when the batch size has not been mentioned. That would be an appropriate amount for a 2 1/2 gallon batch, way too much for a 1 gallon batch, perhaps OK for 5 gallons and definitely too little to taste in a 20 gallon batch.I’d say the different flavors of the differently roasted malts. But I highly doubt you’d notice the difference with that little malt either way you wanted to work it.
Read the descriptions of the various malts. They describe the flavors of each and they are quite different. 40L plus 80L divided by 2 does not equal the flavor of 60L.I have seen recipes with crystal malts of different lovibond levels, like 8 oz. of 40 L and 8 oz. of 80L. What purpose/result? Is there a reason one would not just use 16 oz. of 60 L?
That could be what the recipe's author had on hand when designing it.I have seen recipes with crystal malts of different lovibond levels, like 8 oz. of 40 L and 8 oz. of 80L. What purpose/result? Is there a reason one would not just use 16 oz. of 60 L?
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