What is Opal similar to?
The description says “Caramelized, Toffee Malt” so I’m using it like a Caramel / Crystal / Cara Malt at 8% in my recipe.
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They aren't making any drum roasted crystal malts, and the Opal 44 lists a DP of 44. I'd bet it's basically a super dark Munich type. But using that kind of thing in place of a crystal sounds reasonable. Actually, sounds pretty tasty. I think dark Munich/aromatic/melanoidin types have a flavor complexity and smoothness that a similar color crystal lacks (though each has its place.) Briess now has a 30°L Munich that would be interesting to try, and I rarely say that about Briess.
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