« on: May 15, 2016, 08:01:46 AM »
Concerning crystal malt in bitters, a recent attempt at a pale mild yielded a beer that fit neatly in the "special bitter" range. No crystal malt was used, but the beer did have a heavy percentage of invert no. 3 in the grist. The resulting beer had a subtle hard caramel candy flavor, without any of the other crystal malt flavors. The beer was excellent, I plan on using invert/no crystal malt in more bitters this summer.
This beer was used in the beer swap, here's brewinhard's review:
Now you've peaked my interest. Do you or anyone else have a decent protocol/recipe for making invert #3 at home? I thought I saw a recipe a while back but I can't find it at the moment.
Ron Pattinson's blog (Shut Up About Barclay Perkins) is a typical source for these recipes.