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Author Topic: Sierra Nevada "English Caramel"  (Read 1848 times)

Offline Ryan N

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Sierra Nevada "English Caramel"
« on: November 17, 2009, 10:18:23 AM »
Does anyone know what english caramel malt(s) Sierra Nevada is referencing in their malt list for Celebration and Bigfoot?  I have seen various clone recipes but was curious if anyone knew for sure what the brewery was using.
Thanks,
Ryan
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Re: Sierra Nevada "English Caramel"
« Reply #1 on: November 17, 2009, 12:12:07 PM »
I know that I've seen English homebrew recipes that call for just "caramel malt" or "crystal malt", in which case they mean the ~50°L stuff. I'd be surprised if either of those beers use much, if any, of the darker (~150°L) crystal.
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Offline markaberrant

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Re: Sierra Nevada "English Caramel"
« Reply #2 on: November 19, 2009, 03:57:26 PM »
Pretty sure they use Crisp medium.
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Offline blatz

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Re: Sierra Nevada "English Caramel"
« Reply #3 on: November 19, 2009, 04:16:26 PM »
or you can get Thomas Fawcett or Hugh Baird versions of Medium Crystal fairly easily.

I use both english and us maltsters for Crystal Malts and frankly don't know if I can tell the difference  :-[
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Offline hopfenundmalz

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Re: Sierra Nevada "English Caramel"
« Reply #4 on: November 19, 2009, 09:02:23 PM »
They use 60L crystal, source unknown by me.
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Offline markaberrant

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Re: Sierra Nevada "English Caramel"
« Reply #5 on: November 21, 2009, 08:05:18 PM »
Just re-confirmed it is indeed Crisp, but I don't see why any medium crystal wouldn't work.
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Offline bonjour

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Re: Sierra Nevada "English Caramel"
« Reply #6 on: November 22, 2009, 09:35:17 PM »
s for the detail

Fred
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