Crystal Malts
#1
Posted 13 August 2009 - 03:44 AM
#2
Posted 13 August 2009 - 04:30 AM
#3
Posted 13 August 2009 - 04:31 AM
#4
Posted 13 August 2009 - 04:53 AM
question answered I'd sayIn theory, you can manipulate the color to be whatever you want with more / less of any color.However, the tastes between 15°L and 120°L are significant.Hopefully you have a LHBS where you can go and munch on the different levels of toast to appreciate the differences in flavor.That said, changing to a bit more of 5°L lower malt is a small change. In a pinch, it's tolerable. It will have a small effect on the flavor of the beer.Hope this answers your question
#5
Posted 13 August 2009 - 04:58 AM
Ya Jamil talked about this on one of his shows. I forget which it was. but he was discussing how the different levibonds of the crystal malts are just deeper cooker and more toasty. he said a lot of people think maybe they could take 2 60L to equal 1 120L and his analogy was (and this is by no means a direct quote its completely paraphrased but its what he was saying) "if you take 2 pieces of toast that were toasted at say number 5, the 2 combined will not equal the flavor of a piece of toast cooked at number 10, the melanoidons on the 10 are much richer and a completely different flavor" so thats a good way to look at it..question answered I'd say
#6
Posted 13 August 2009 - 08:44 AM
#7
Posted 13 August 2009 - 09:20 AM
Let me use an analogy. You're cooking supper and the recipe calls for a teaspoon of black pepper. You happen to be out of black pepper so would it be about the same to use a half teaspoon of cayenne instead?So there are various Lovibond levels for crystal malts but I don't want to keep around a lot of crystal malts (right now I have a lot of crystal 65L). What I wonder is the following:If I was looking at a recipe and let's say it called for crystal 15L (or crystal 120L) - could I just use a lesser (or greater) amount of crystal 65L to hit a similar SRM in the final beer? Would the taste and color be about the same?
#8
Posted 14 August 2009 - 05:14 AM
Some folks would say it would be more than OK.friggin' capsiacin fiends.... would it be about the same to use a half teaspoon of cayenne instead?
#9
Posted 14 August 2009 - 06:42 AM
Actually we'd say, "Why not both?"Some folks would say it would be more than OK.friggin' capsiacin fiends.
#10
Posted 14 August 2009 - 06:57 AM
heck yeah! :headbang:Actually we'd say, "Why not both?"
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