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General Category => Ingredients => Topic started by: Nagel Family Brewing on November 17, 2009, 10:18:23 am

Title: Sierra Nevada "English Caramel"
Post by: Nagel Family Brewing 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
Title: Re: Sierra Nevada "English Caramel"
Post by: a10t2 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.
Title: Re: Sierra Nevada "English Caramel"
Post by: markaberrant on November 19, 2009, 03:57:26 pm
Pretty sure they use Crisp medium.
Title: Re: Sierra Nevada "English Caramel"
Post by: blatz 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  :-[
Title: Re: Sierra Nevada "English Caramel"
Post by: hopfenundmalz on November 19, 2009, 09:02:23 pm
They use 60L crystal, source unknown by me.
Title: Re: Sierra Nevada "English Caramel"
Post by: markaberrant 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.
Title: Re: Sierra Nevada "English Caramel"
Post by: bonjour on November 22, 2009, 09:35:17 pm
s for the detail

Fred