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9

Not only the color but the flavor changes. Think of the increasing Lovibond of crystal malt like the darkening of sugar during caramel making. At first the color is very light like 15L crystal malt. The flavor is mostly one dynamic, sweetish. As the color darkens to say 40L it takes on some mild toffee like notes. 60L is more caramel, 85L is a lot of ...


9

Crystal malts add both head retention and body to the beer, they do this by adding dextrines and complex proteins. The crystal or caramel malts are produced by kilning the grains with up to 50% moisture content in the barley creating a crystalline sugar structure inside the grain's hull. They are undermodified malt and have very little diastatic power due ...


8

How are you measuring gravity? I would double-check your gravity readings. If you are using a refractometer, you'll need to correct your reading because they are not meant to be used after fermentation begins (because of the presence of alcohol). If you're using a hydrometer, you need to de-gas your fermented sample enough to ensure that your hydrometer ...


2

This question isn't easy to answer - at best it's subjective as to whether it will be the result you want or not. I don't know the final gravity or IBUs that this recipe will produce - I could find out, but then so can you with the free tools available - simply put your batch size and the ingredients into a recipe calculator like brewtoad to determine the ...


2

In general, yes. In this month's issue of BYO (Vol. 16 No. 2) Bob Hansen, Manager of Technical Services at Briess Malt, warns: "... some American malt marketed as caramel, or crystal, malts are actually produced on a kiln and are only partially converted. These can be identified by cracking the kernels. If mealy starch is discovered in many of the ...


1

1.053 to 1.031 is only 41% apparent attenuation. I can't imagine that 20% crystal malt would produce enough unfermentable sugars for such low attenuation. Another source of unfermentatable sugars is a high mash temperature. Again, it would be difficult to get such a low attenuation from mash temperature number even if you were trying. I think one of two ...



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