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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through January 29, 2005 * Crystal malt - color vs. sweetness < Previous Next >

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Miker
Member
Username: Miker

Post Number: 124
Registered: 02-2003
Posted on Monday, January 24, 2005 - 08:09 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

How does the sweetness of crystal malt rise or fall as the lovibond increases? Is it proportional?

I want to get a nice reddish-copper color, but don't want a lot of sweetness. Am I better off using less of say 120L crystal malt vs. more 40L, or is the 120 three times as sweet as the 40? Or is it the other way around and the more color, the less sweet?

How about carared? Is it sweet, too?
 

davidw
Advanced Member
Username: Davidw

Post Number: 817
Registered: 03-2001
Posted on Monday, January 24, 2005 - 08:23 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have a St. Rogues Red clone on tap that has 7% CaraRed along with crystal 60 and some Munich in the grist bill for specialty grains. The beer isn't any sweeter than when I have used all crystal malts vs. the CaraRed. However, seven percent isn't very much. I don't know how well you'd be able to detect such a small amount. But like I said, it's similar to prior batches that did not include CaraRed. And at that percentage it didn't contribute much red colour. Next batch will be a minimum 10% CaraRed and I'll use crystal 90L to achieve the desired hue.
 

Chumley
Senior Member
Username: Chumley

Post Number: 2682
Registered: 02-2003
Posted on Monday, January 24, 2005 - 08:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

>>I want to get a nice reddish-copper color, but don't want a lot of sweetness

The easiest way to get that is to add 3 oz. or so of roasted barley to the lauter tun.
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 1388
Registered: 03-2003
Posted on Monday, January 24, 2005 - 10:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Careful how much roasted barley though. I thought my Irish American Red wasn't red enough so I added some roasted barley last time and got it too dark. Don't have my notes at work to see how much I added.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 4114
Registered: 01-2001
Posted on Monday, January 24, 2005 - 10:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yeah, I find 1 oz. will give a nice reddish tinge.
LIfe begins at 60...1.060, that is.
 

David Woods
Intermediate Member
Username: Beericon

Post Number: 486
Registered: 02-2003
Posted on Tuesday, January 25, 2005 - 02:25 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Good question Miker,

And what would be the difference between the different crystal malts and boiling down the first gallon of wort to half?

I have used only 60L crystal before, I need to branch out and brew some different things!

David
 

Fredrik
Senior Member
Username: Fredrik

Post Number: 1951
Registered: 03-2003
Posted on Tuesday, January 25, 2005 - 10:10 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Miker, check this nice article out.

http://www.scientificsocieties.org/jib/papers/2004/G-2004-0517-221.pdf

It has a pretty good overview.

/Fredrik
 

Fredrik
Senior Member
Username: Fredrik

Post Number: 1952
Registered: 03-2003
Posted on Tuesday, January 25, 2005 - 10:12 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I prefer +100L crystal, I personally find the 45-60L ones I tried lame. These ones add more residual extract than caramel flavour IMO.

/Fredrik