32 replies to this topic

[denny]

The more I brew the more I am leaning away from heavy amounts of crystal. Not sure that this beer has a lot of crystal but the ad suggests it. I have not used things like C60, 80 or 120 in a very long time. I do use the British crystal like Thomas Fawcett and I will sparingly use CaraMunich, CaraVienne (CaraRuby), Special B, etc. but it's far less than I used to. I'd rather use Munich and Vienna mixed with Carafa. Something tells me that most beer geeks will try this and dislike it but the reviews I linked to suggest the opposite.

 

OTOH, I still like crystal in most beers I brew.  You just have to balance it.

[Big Nake]

OTOH, I still like crystal in most beers I brew.  You just have to balance it.

I'm still a fan of it but I'm more reserved with it now than I was when I was a newer brewer. My recipes have gotten simpler and my crystal consumption is lower.

[Poptop]

OTOH, I still like crystal in most beers I brew.  You just have to balance it.

So how do you approach that sweet spot in recipe design?

[Big Nake]

So how do you approach that sweet spot in recipe design?

My answer, not Denny's: Just try to look at the overall design of the beer and think of all of the things contributing to the character: Do you have a lot of crystal in the beer? Is it a low-hopped beer? Are you using an English yeast that is a low-attenuator? Is the mash temp high? Does your water favor chloride as opposed to sulfate? Is the majority of your base malt very deep and rich like Maris Otter or Golden Promise? All of those things are stacked up on the same side of the ledger and will make for an overly sweet and/or malty beer. So if crystal is a part of the grist then maybe bump your sulfate so that they offset. Or add more hops. Maybe cut some of the base malt with wheat for less maltiness. It takes some experimentation and you will whiff occasionally but eventually you'll make a string of beers with the balance you like and the angels will sing.

[Poptop]

But are you sure?


... I jest

Edited by Steppedonapoptop, 31 October 2017 - 12:41 PM.

[denny]

So how do you approach that sweet spot in recipe design?

 

Kinda like Ken's answer...I imagine what the beer will taste like.  Then I adjust ingredients so that I get the flavor contribution I want from the crystal, using other ingredient to counter balance it to keep it from being cloying.

[jayb151]

Hey, I know I'm a little late to the party, but I just wanted to say that Coors put out that...what was it called...pre prohibition lager? That was actually good, but it was like $16 for a 12 pack.

 

I'd be willing to try this one, but you guys are right/ After the mistake that was American Ale, I don't have high hopes.

[Big Nake]

Hey, I know I'm a little late to the party, but I just wanted to say that Coors put out that...what was it called...pre prohibition lager? That was actually good, but it was like $16 for a 12 pack.
 
I'd be willing to try this one, but you guys are right/ After the mistake that was American Ale, I don't have high hopes.

Are you talking about that Batch 19 or whatever it was called? I never tried it. If it was good, then good for them. I'm generally open minded and good beer is good beer.

[jayb151]

Yes! That's what it was. I sampled for Miller Coors for a year and anytime I got that beer too sample it was a good time. Surprisingly good stuff.

[passlaku]

To me it tasted like bud with Crystal 60 thrown in. A six pack was 7 and change. I probably won't buy again.

[Big Nake]

OMG, remember the Budweiser frogs? What the hell was the AB marketing & advertising team smoking?

[Mya]

To me it tasted like bud with Crystal 60 thrown in. A six pack was 7 and change. I probably won't buy again.

So Bud American Ale re-labeled?

[Big Nake]

So Bud American Ale re-labeled?

I was thinking the same thing. They're notoriously bad at making beers that aren't Bud or Bud Light (and those aren't good either!) so it's surprising they keep doing this.