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Author Topic: Caramel Malt in a Russian Imperial Stout  (Read 5749 times)

Offline majorvices

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Re: Caramel Malt in a Russian Imperial Stout
« Reply #15 on: September 16, 2014, 08:00:56 am »

I wouldn't ditch the crystal malt.  I use 4-6% crystal malt in my big beers,both barleywines and RIS.  I like the flavor it brings to the beer and tend to mash around 150 to increase the fermentability.  I've never had a problem reaching 75% ADF.  Some of my beers have done okay http://wiki.homebrewersassociation.org/2010Barleywine  :)

+1. It's the over use of crystal malt I dislike, not crystal malt itself. 4-5% if a good percentage to shoot for. And them don't mash so dang high. For a big beer I like to mash at 148-150 for 90 minutes.

Offline Malticulous

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Re: Caramel Malt in a Russian Imperial Stout
« Reply #16 on: September 16, 2014, 07:53:50 pm »
I realy like caraaroma in my American stout recipe. I put a pound of it in my RIS last week. One pound was only 3%. CaraAroma doesn't come off as sweet to me. It has a little of the dark fruit but nothing like C-120 or special B. It brings another roasted flavor too. More like Great Western C-150.