Does 1/3 Caramel/Crystal Malt 40L plus 1/3 Caramel/Crystal Malt 60L plus 1/3 Caramel/Crystal Malt 80L equal 3/3 Caramel/Crystal Malt 60L?
In other words, I have a recipe calling for 5% Caramel/Crystal Malt - 60L and I don't have enough of that malt. I have a little C60 and plenty C40 and C80. What will be the effect?
Is there a reference for these kind of questions?
I found this:
40- Sweet, caramel, toffee — Drum roasted, crystallized malt; improves foam; enhances viscosity; golden hues
60- Sweet, pronounced caramel — Drum roasted, crystallized malt; improves foam; enhances viscosity; deep golden to red hues
80- Pronounced caramel, slight burnt sugar, raisiny — Drum roasted, crystallized malt; improves foam; enhances viscosity; red to deep red hues