Hello,
Still learning the all-grain ropes, so apologies if this is a daft question, but what exactly is crystal/caramel 20? I've got a recipe (American) calling for it, but can't find a product name or number I can order... I get that it's a colour thing but can't figure out how to know it by another description.
Any help appreciated :-)
Caramel or crystal is a malt that's been converted in its husk during the manufacturing process; it'll taste sweet instead of floury and doesn't require conversion, only steeping. The flavour it imparts depend on colour: the lower colour ones are a bit honeylike, the middle colour ones (~50-100 ebc) are more caramelly, and the darkest one (180+ ebc) are more fruity and raisiny. They also add colour, of course. A lot depends on the maltster, and I often have trouble matching the crystal malts mentioned in recipes with what's available in the shops, which tends to change over time anyway. I tend to buy a kg of any UK crystal I don't have whenever I'm shopping to make sure I have a good range on hand.
Assuming that the colour "20" is the American measurement for the malt you're looking for (i.e., 20 Lovibond), that's about 40 ebc. Here's a 40 ebc British crystal malt that's available right now:
http://www.thehomebrewcompany.ie/crystal-crushed-grain-40-ebc-1kg-p-1299.html
I tend to prefer the UK crystals (in the same way that I prefer German pilsners), but the continental maltsters offer a load of crystal-like products too; for example, not too far from 40 ebc you have:
http://www.thehomebrewcompany.ie/chateau-cara-ruby-50-ebc-500g-crushed-p-2897.html
http://www.thehomebrewcompany.ie/best-cara-aromatic-malt-500g-crushed-bestmalz-50-ebc-p-3067.html
Thanks for such a great explanation and examples. Choice can be both exciting and confusing :-)
That 'stock' of crystal malts is such a good idea. Crystal is so cheap it's silly not to, and to find once again that the colour crystal you DO have is way off. Cheers.
Here's a good grain substitution chart. Carared would work too
http://www.brew.is/files/malt.html
Thanks Pheeel - that's brilliant :-)
Quote from: Pheeel on April 19, 2016, 05:49:29 PM
Here's a good grain substitution chart. Carared would work too
http://www.brew.is/files/malt.html
First line matches up with what I've heard before, that American 2 Row is much nearer a UK/Irish Lager malt than a Pale Malt.
So you should perhaps look at using the Lager malt as a substitution when converting US recipes, to match flavour profile.
Maybe Caramalt? I'm pretty sure my Caramalt was labelled crystal 20 ebc on the bag
Quote from: danger_zone on April 20, 2016, 01:35:23 PM
Maybe Caramalt? I'm pretty sure my Caramalt was labelled crystal 20 ebc on the bag
Where did you get caramalt? Haven't seen it in any of the homebrew stores here. That and honey malt are on my hitlist for a source.
http://www.thehomebrewcompany.ie/extra-low-crystal-caramalt-crushed-500g-25-ebc-fawcett-p-716.html
Cheers, I'm obviously blind:)