140 replies to this topic

[MyaCullen]

Do you ever pull some wort and do a boil down?

A couple times, it's interesting

[MyaCullen]

are some of you guys not considering euro crystals to be crystal?  i kind of lump it all together.  anything cara i think of as a sort of crystal.

I'm in the all are Crystals camp 

[positiveContact]

To me, that's a totally different flavor than you get from crystal malt.

 

 

A couple times, it's interesting

 

I tried it.  I either boiled down too hard or I just don't care for it.  Not my thing perhaps.

[MyaCullen]

I tried it.  I either boiled down too hard or I just don't care for it.  Not my thing perhaps.

it seems to create a mollasses like character, including the Iron flavor, in my very limited experience, both of which were very light gravity beers, an OB and a Dark Mild

[Clintama]

To me, that's a totally different flavor than you get from crystal malt.

It was a question, not a statement that I think they're the same.

[denny]

It was a question, not a statement that I think they're the same.

 

Sorry I misunderstood.  I thought you were suggesting it as an alternative to crystal.  The boil down can be useful for some styles, no doubt about it.

[Clintama]

it seems to create a mollasses like character, including the Iron flavor, in my very limited experience, both of which were very light gravity beers, an OB and a Dark Mild

I thought maybe you were doing something special to increase the malliard flavors,but you're right, it will produce more caramel flavors is you boil down enough.

[Clintama]

Sorry I misunderstood.  I thought you were suggesting it as an alternative to crystal.  The boil down can be useful for some styles, no doubt about it.

I've done it for other styles, but not pale ales.

[Clintama]

I make a lot of different "pale ales" and I agree that it's one of the styles that I really enjoy.  There is a lot of wiggle room for grains, hops and yeast so it just seems so wide open.  THIS pale ale I made came out outrageously good and the grain bill is pretty simple and the hop schedule is relatively predictable.  I typically use a straightforward grain bill with base malt plus some small percentage of either Vienna, Munich or wheat and then anywhere from 4 ounces to a full pound of crystal which might range from C20 to C80.  I'm a "clean hop" person but the Amarillo-Citra combination is awesome.  I'm typically a "clean yeast" person as well.  I have something coming up that might straddle the blonde/pale ale categories where it will be SRM 5-6, simple grain bill with Magnum up front and some late Santiam hops.  I haven't used them before and I want them to come through.  Cheers Peeps.

That recipe you liked to is more inline with the numbers I shoot for. 1.044 and 12 IBU's seems really light to me for an APA, not that it wouldn't be good.

[MyaCullen]

after many years I have settled on a basic frmula for APA, that I like, I substitute differing components but stay pretty much with the the proportion of 90/10 Base to Crystal 

[cavman]

Curious on the crystal malt thought in hoppy beer currently. My stance has remained the same.

[neddles]

My stance has remained the same.

What is your stance?

[cavman]

What is your stance?

i was and still remain anti crystal malt. I feel the flavor profile works better with a higher mash temp and the residual sugar being from base malts.

Sorry been absent for a bit so my thoughts are probably forgotten.

Edited by cavman, 27 January 2016 - 09:28 PM.

[neddles]

i was and still remain anti crystal malt. I feel the flavor profile works better with a higher mash temp and the residual sugar being from base malts.

I don't think you get too much argument around here.

[cavman]

I don't think you get too much argument around here.

i used to all the time.

[neddles]

i used to all the time.

 

I see.  The old days… I wasn't around for those.

[cavman]

JK another NE brewer used to joke I was allergic to crystal. I always felt it was the wrong balance for an APA/IPA and preferred magnum for a while then switched to wheat and flaked oats with a high mash temp. Yeast should be a high attenuating one that throws esters.

[cavman]

I see.  The old days… I wasn't around for those.

old days, new days as long as the beer is good who cares.

[neddles]

JK another NE brewer used to joke I was allergic to crystal. I always felt it was the wrong balance for an APA/IPA and preferred magnum for a while then switched to wheat and flaked oats with a high mash temp. Yeast should be a high attenuating one that throws esters.

I'm a little slow, how do you switch out a hop (magnum) for wheat and flaked oats?

[cavman]

I'm a little slow, how do you switch out a hop (magnum) for wheat and flaked oats?

I had a couple beers and meant to type Munich so you are good.

German Munich to be clear

Edited by cavman, 27 January 2016 - 09:45 PM.