Author Topic: In Defense of Crystal (Caramel) Malt  (Read 2262 times)

Offline Homebrew_kev

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Re: In Defense of Crystal (Caramel) Malt
« Reply #30 on: April 24, 2021, 12:45:04 am »
I am lucky enough to have a local maltser that has an amazing crystal 60. Breiss, for all the good they do, can not match Sugar Creeks c-60. The fresher the better.

I am never using Breiss Crystal 60 ever again.
I have plans to try their C60.  The only thing holding me back is Great Fermentation doesn’t have free shipping.

ha! I work there part time. I'm pretty sure that shipping is free on orders over 50 dollars (bags of grain and big/heavy things, excluded).

Sugar Creek has some intresting smoked malts, if you're into that. I just saw yesterday that they are working on a Brown diastatic malt.

Offline BrewBama

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Re: In Defense of Crystal (Caramel) Malt
« Reply #31 on: April 24, 2021, 12:48:19 am »
Cool!  I didn’t know that. When I need a big order I’ll keep them in mind.



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Offline tommymorris

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Re: In Defense of Crystal (Caramel) Malt
« Reply #32 on: April 24, 2021, 02:41:17 am »
I’m a rebel. I use Briess Caramel 40 and 60. I have used the organic version also.

Offline majorvices

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Re: In Defense of Crystal (Caramel) Malt
« Reply #33 on: April 24, 2021, 12:33:16 pm »
I’m a rebel. I use Briess Caramel 40 and 60. I have used the organic version also.

I like Briess Caramel malts ... not sure what the fuss is about. Wouldn't be my first choice in an English style but for a smooth caramel flavor they are fine. Briess makes some nice malts.

Offline BrewBama

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Re: In Defense of Crystal (Caramel) Malt
« Reply #34 on: April 24, 2021, 01:12:16 pm »
For a long time when I needed Crystal malt I would simply select Briess. Lately, I’ve found other maltsters that offer crystal malts and wanted to try them. No fuss really, just expanding my horizons.
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Offline majorvices

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Re: In Defense of Crystal (Caramel) Malt
« Reply #35 on: April 24, 2021, 01:26:21 pm »
Totally agree ... lot's of great crystal malts out there. Briess seems rather one dimensional to me but sometimes that's what you want.

Offline hmbrw4life

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Re: In Defense of Crystal (Caramel) Malt
« Reply #36 on: April 26, 2021, 01:28:34 pm »
HSA and CSA mitigation methods also completely change the sensory effects of crystal malts as well. I.e less cloyingly sweet, and more malt enhancing, if using a broad brush.
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Offline BrewBama

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Re: In Defense of Crystal (Caramel) Malt
« Reply #37 on: April 26, 2021, 02:04:01 pm »
If cloying sweetness is the tell tail of HSA/CSA I must be doing OK because I haven’t experienced either.



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Offline hmbrw4life

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Re: In Defense of Crystal (Caramel) Malt
« Reply #38 on: April 26, 2021, 02:09:12 pm »
If cloying sweetness is the tell tail of HSA/CSA I must be doing OK because I haven’t experienced either.



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It's hard to put a direct finger on it, thats why I said broad brush. Could cloying be lack of attenuation, oxidation, to much cara malts, etc etc, sure it can.
Professional literature broadly states to make sure to keep under 12%. But who knows what that actually means. Because I know a few where those lines can be blurred. I think some folks here have the right idea a tool in a tool chest. I don't personally use a lot of these malts but my old school APA type beers usually have a decent amount (6-8%, ALA SNPA, and the like).
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Offline BrewBama

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Re: In Defense of Crystal (Caramel) Malt
« Reply #39 on: April 26, 2021, 02:27:59 pm »
Most C malts in my recipes hover around 5-7%. I may go a bit over/under but that just me.



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Offline erockrph

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Re: In Defense of Crystal (Caramel) Malt
« Reply #40 on: April 26, 2021, 04:59:59 pm »
If cloying sweetness is the tell tail of HSA/CSA I must be doing OK because I haven’t experienced either.



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It's hard to put a direct finger on it, thats why I said broad brush. Could cloying be lack of attenuation, oxidation, to much cara malts, etc etc, sure it can.
Professional literature broadly states to make sure to keep under 12%. But who knows what that actually means. Because I know a few where those lines can be blurred. I think some folks here have the right idea a tool in a tool chest. I don't personally use a lot of these malts but my old school APA type beers usually have a decent amount (6-8%, ALA SNPA, and the like).
I agree with all of this. For me, the limiting factor is simply the intensity of flavor coming from the C malts, rather than any inherent sweetness that they may or may not have. Too much, and it overpowers the beer. The darker the malt, the lower this limit tends to be.

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