Which Malt?

[Jules T]

After my recent discovery, half way through a brew day, of having only bought half the hops i thought i had i've done it again

Only this time its the malt i'm short on The recipe calls for 1kg of crystal malt and guess what I bought 1kg of caramalt instead

Can't say that i'm too bothered so i've just substituted the caramalt for the crystal malt and i'll see how it works out.

But, any thoughts on whether it will make much of a difference?

BTW i'm brewing a 'winter warmer' 5kg of MO, 1kg amber malt, 1kg of caramalt, 100g choc malt and 100g torrified wheat

Opinions always welcome

[Underground Joe]

It will be fine, just not as dark.

[Jules T]

Thanks Joe

[far9410]

I think I prefer cara to crystal

[Jules T]

I think I prefer cara to crystal

What flavor?

[Underground Joe]

One of my favorite brews so far is one where I cocked up from start to finish so you could be on to a winner.

[seymour]

It will be fine, just not as dark.

+1

Simpsons CaraMalt, 30-37°L, "Imparts a light flavor and pale red color, contributes dextrins, and adds to foam stability."

English Medium Crystal Malt, 50-60°L, "Imparts a rich gold to copper-red color and caramel flavor and increases foam stability."

They serve the same purpose, the English Crystal is just about twice as caramelized, thus providing more of the rich candy-sweet, fruity tastes. You're still brewing the same kinda beer you intended, it might come out ever-so-slightly less caramelly than you hoped. Boil longer for some kettle caramelization to compensate, if you really feel like it.

[ivanmalley]

Depends on how dark the crystal was meant to be in the original recipe.

If it was light crystal you will be ok but 1kg of dark will make a totally different beer.

Different does not mean it won't be drinkable though just not to recipe.

[Jules T]

Depends on how dark the crystal was meant to be in the original recipe.

If it was light crystal you will be ok but 1kg of dark will make a totally different beer.

Different does not mean it won't be drinkable though just not to recipe.

The recipe called for a medium crystal malt

[seymour]

...The recipe calls for 1kg of crystal malt and guess what I bought 1kg of caramalt instead...But, any thoughts on whether it will make much of a difference?...I'm brewing a 'winter warmer' 5kg of MO, 1kg amber malt, 1kg of caramalt, 100g choc malt and 100g torrified wheat...

Depends on how dark the crystal was meant to be in the original recipe...

The recipe called for a medium crystal malt

Seriously, no big deal. You brewed a dreamy Big Brown Beer. My calculations predict your color at 21°SRM/41.4°EBC, which is solidly brown. No worries.

BJCP Color Descriptor: SRM Value
Straw: 2 - 3
Yellow: 3 - 4
Gold: 5 - 6
Amber: 6 - 9
Deep amber / light copper: 10 - 14
Copper: 14 - 17
Deep copper/light brown: 17 - 18
Brown: 19 - 22
Dark brown: 22 - 30
Very dark brown: 30 - 35
Black: 30 +
Black, opaque: 40 +

[jonnyt]

If it tastes anything like Newkie Brown I'd pour it down the sink!

[seymour]

If it tastes anything like Newkie Brown I'd pour it down the sink!

Oh, c'mon! Newcastle Brown Ale is only 4.7% containing Pale, Crystal Malt, Invert Syrup, which is nothing whatsoever like your recipe. Yours is bigger and better in every way.

[Jules T]

If it tastes anything like Newkie Brown I'd pour it down the sink!

Oh, c'mon! Newcastle Brown Ale is only 4.7% containing Pale, Crystal Malt, Invert Syrup, which is nothing whatsoever like your recipe. Yours is bigger and better in every way.

Yes Seymour, gotta be better than Newcastle Brown. Pitched nottingham yeast tonight with an og of 1056 so looking around an abv of 6.25%. Definately a dark beer and a total contrast to the Hophead clone I bottled tonight