Taste From Extract -- or Crystal Malt?

[Et-OH]

I've done a few 6# extract, 3# crystal malt batches. The taste on the batches has a sugary caramel flavor, that I first thought was the extract burning on the bottom of my kettle. But the last batch, I was careful not to burn the extract but still have the flavor. I think it tastes like the raw extract. I've read the Crystal malts imparts a caramel sweet flavor.

Is it possible for 3# of grain to show its flavor or does the extract just power over the grain flavor??

I am experimenting now with by using same 6# extract and 3# British brown, but the yeast is still at work.

THanks.

EtOH

 

[david_42]

Crystal malt is also known as Caramel. It has been through a heating process (caramelization) that converts some of the simple sugars into complex non-fermentable sugars. I have a batch of mocha porter that only used 1 1/2 lbs of Crystal 120L and the caramel dominates the flavor, so I suspect 3 lbs would really be sweet.