Jug Score and Homebrewing Dog
brewchez wrote:
[
Base Extract *
Crystal 15L *
Crystal 40L *
Crystal 60L *
Crystal 80L *
Crystal 120L *
Chocolate Malt *
Black Patent *
Roasted Barley *
Special Roast *
CaraBohemian
Wheat (steep) *
Victory *
CaraPils
Oats (steep) *
Pale Chocolate *
Munich
Aromatic
Buiscut
CaraMunich
No melanoidin, WTF?
or special B? you should be fined!
Now, I am going to expose my true novice condition. The various roasts of Crystal. The differences are more final color oriented, right? Most of my beer ends up on the dark side of the planned color anyways, and I always wondered if I needed to be so picky about the roasting level of the Crystal.
I am still not really brewing enough quantities to try experimental variations, and I am still the primary beneficiary of my brew days. Hence, I have to ask questions and rely on other's Brewing Knowledge Base.
Crabnut wrote:
Now, I am going to expose my true novice condition. The various roasts of Crystal. The differences are more final color oriented, right? Most of my beer ends up on the dark side of the planned color anyways, and I always wondered if I needed to be so picky about the roasting level of the Crystal.
.
The measurement of the roast is given by color, which is the difference between a 15L and 120L, the color contribution. But that is more of a cosmetic thing, the real difference is the flavor they impart. A low kilned crystal malt is much sweeter than a higher kilned, and the spectrum ranges from sweet through caramel, through toffee, through raisiny and dried fruits at the far end of the spectrum. So brewchez' expewriments will be determining the subtlties not in color, but in the interim of the flavor spectrum, say between 40 and 90, there are certainly differences. Whenever I order I always gravitate to certain ones, I cant say I have ever ordered c-70, why not just get c-80? It should prove very interesting.
thirsty wrote:
Crabnut wrote:
Now, I am going to expose my true novice condition. The various roasts of Crystal. The differences are more final color oriented, right? Most of my beer ends up on the dark side of the planned color anyways, and I always wondered if I needed to be so picky about the roasting level of the Crystal.
.The measurement of the roast is given by color, which is the difference between a 15L and 120L, the color contribution. But that is more of a cosmetic thing, the real difference is the flavor they impart. A low kilned crystal malt is much sweeter than a higher kilned, and the spectrum ranges from sweet through caramel, through toffee, through raisiny and dried fruits at the far end of the spectrum. So brewchez' expewriments will be determining the subtlties not in color, but in the interim of the flavor spectrum, say between 40 and 90, there are certainly differences. Whenever I order I always gravitate to certain ones, I cant say I have ever ordered c-70, why not just get c-80? It should prove very interesting.
These also vary mfr to mfr
My fav crystal malt is special B, which is usually a lov of about 150, and gives a very distinct grapenut, raisin, fig type flavor, but can be overwhelming, balance is the key.
Crabnut wrote:
I have to ask questions and rely on other's Brewing Knowledge Base.
If you like to read, I highly suggest the late Greg Noonan's New Brewing Lager Beer. It isnt just about lagers, it covers EVERYTHING.
This inspires me to pose a good query for brewchez. You plan on testing the diferences of levels of crystal malts, but how about the comparison to their sisters of caramel malts? I always thought they were the same, however Greg Noonan describes in his book that they are not and should not think of them as even interchangeable.
Although similar in color, they do undergo a difference in process. Caramel malts have a higher moisture content, and are brought to there kilning temperature without ventilation to caramelize the endosperm. While crystal malts are allowed to completely saccharify. Crystal malts were more applied to British ales, and became more popular, while true caramel malts are more for continental applications. (at least thats what the book says)
brewchez wrote:
Crabnut wrote:
Brewchez, you are making me ill. I don't think I have used more than 8 to 10 specialty grains in the whole time I have been brewing. In fact, I have what I think of as a pretty good LHBS, and I would have a hard time coming up with 20 different specialty grains down there I would even dream of using. You will probabily brew more in your "not a lot of brewing" year, than I will going full steam. @#*&&%^%
Funny. Here is the list of malts I plan to test with. My wort will be made from DME just for ease of process.
And just to make Crabnut more crazy, I put an astrick (*) next to each one that I usually keep on hand at all times in my brewhouse.
Base Extract *
Crystal 15L *
Crystal 40L *
Crystal 60L *
Crystal 80L *
Crystal 120L *
Chocolate Malt *
Black Patent *
Roasted Barley *
Special Roast *
CaraBohemian
Wheat (steep) *
Victory *
CaraPils
Oats (steep) *
Pale Chocolate *
Munich
Aromatic
Buiscut
CaraMunich
Never really thought about what different grains I've used but looking at your list I've useed 16 at different times. Most I've used in one beer is nine.
DC
thirsty wrote:
If you like to read, I highly suggest the late Greg Noonan's New Brewing Lager Beer. It isnt just about lagers, it covers EVERYTHING.
Thanks Thirsty. I will have a read as soon as I can locate a copy. Not as good as getting the experience like Brewchez is planning, but who has that kind of time? Even he is now a bit limited...
brewchez wrote:
Crystal 15L *
Crystal 40L *
Crystal 60L *
Crystal 80L *
Crystal 120L *
Chocolate Malt *
Black Patent *
Roasted Barley *
Special Roast *
CaraBohemian
Wheat (steep) *
Victory *
CaraPils
Oats (steep) *
Pale Chocolate *
Munich
Aromatic
Buiscut
CaraMunich
I'll +1 Thirsty's suggestions for Melanoiden and Special B and might I also add Vienna and Dark Munich. I'd like to see how what kind of differences there may be between Munich and Dark Munich.
What beers do you use Pale Chocolate in? And what percentage of the grain bill does it make up?
thirsty wrote:
Crabnut wrote:
I have to ask questions and rely on other's Brewing Knowledge Base.
If you like to read, I highly suggest the late Greg Noonan's New Brewing Lager Beer. It isnt just about lagers, it covers EVERYTHING.
This inspires me to pose a good query for brewchez. You plan on testing the diferences of levels of crystal malts, but how about the comparison to their sisters of caramel malts? I always thought they were the same, however Greg Noonan describes in his book that they are not and should not think of them as even interchangeable.
Although similar in color, they do undergo a difference in process. Caramel malts have a higher moisture content, and are brought to there kilning temperature without ventilation to caramelize the endosperm. While crystal malts are allowed to completely saccharify. Crystal malts were more applied to British ales, and became more popular, while true caramel malts are more for continental applications. (at least thats what the book says)
So from your expanation it seems that caramel malts would be slightly sweeter than crystal malts of same color?
DC
To Thirsty and FPB.
Yeah, I realized last night too I should try some melanoidin, Special B too. I was also thinking about trying some flaked rye. Suddenly the list starts to grown again. I hope that my neighbors are actually alcoholics, so that when I swing by next week there will be more jugs in their bin.
And to Thirsty alone regarding Caramel Malts....
YOU BASTARD!!!! Now the list really opens up. I am aware of the caramel and crystal difference, I have a copy of noonans book, good read indeed. Underated book.
I don't usually see caramel malts at my local shop, so I tend to use crystal malts much of the time.
However, I could see repeating an experiment with matched caramel and crystal paired by Lovibond side by side. I may never brew a 5 gallon batch of beer again.