Converted by what? Magic? You need a base grain to provide enzymes in the mash...ChrisKennedy said:From what I understand, the lower crystal malts are up to 60-65% fermentable, and pretty much all of the starch in it is converted.
You may want to check your sources. Crystal grains are indeed malted, but they are treated specially. Some of the sugars are converted inside the husks, but most of the sugars that remain are complex - i.e., not fermentable. In order to make a fermentable product, you'll need the bulk of the grist to be a base grain with diastatic power. Also, because of the way they are modified, crystal grains will provide no enzymatic activity to a mash.ChrisKennedy said:No you don't, you need a malted grain. The crystal is malted, just like any "base grain", and then it is basically stewed, converting the starches in the grain to sugar in the husk.
The thread goes on to conclude that some, if not the majority, of the sugars in crystal grains are fermentable. However, even if the highest percentage of sugars mentioned are indeed fermentable, 30% of them remain. That will result in an extremely sweet beer that probably isn't palatable.Crystal malt is totally converted but does not provide fermentable sugars to the wort.
Fair enough. It just seemed as though you were trying to defend the (poor) idea in the first place. I learned something through this thread (the fact that crystal is entirely converted before it hits the shelf), however it won't impact my brewing practices one bit.ChrisKennedy said:I am at least pleased that it only took a few posts for us to get onto the same page.