Author Topic: Which crystal for stout?  (Read 4113 times)

Offline Pahlavan

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Which crystal for stout?
« on: February 17, 2014, 09:00:25 AM »
Dear All,

I am trying to decide which level crystal malt to add to my next oatmeal stout, what differences and similarities are there between 200 and 340 ebc in terms of taste?
« Last Edit: February 17, 2014, 09:06:58 AM by Pahlavan »

Offline Brewmex41

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Re: Which crystal for stout?
« Reply #1 on: February 19, 2014, 02:35:13 AM »
The darker the crystal malt is the deeper the flavor will get. You'll start getting more burnt caramel, plum like notes the darker you go.
Can you post the rest of the recipe? I usually start middle of the road on my crystal malt for darker beers, like the 60* lovibond (not sure what that equals out to in ebc)
Then ill add chocolate or roasted malts for color and roasty flavor.
Chocolate malt for porters and roasted malts for stouts. That's just me tho. 
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Offline Maine Homebrewer

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Re: Which crystal for stout?
« Reply #2 on: February 19, 2014, 12:39:38 PM »
Quote
I usually start middle of the road on my crystal malt for darker beers, like the 60* lovibond (not sure what that equals out to in ebc)
Then ill add chocolate or roasted malts for color and roasty flavor.

60L crystal is good to keep around. Special B adds a nice flavor.

I usually darken mine up with a mix of Black Patent, roasted barley and chocolate malt.  Black Patent adds color with minimal flavor, while the other two have their own distinctive tastes.
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Offline Pahlavan

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Re: Which crystal for stout?
« Reply #3 on: February 20, 2014, 03:58:18 AM »
Thanks guys

Offline WinnipegFats

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Re: Which crystal for stout?
« Reply #4 on: February 24, 2014, 07:03:19 PM »
I've done a few.stouts and I find if you omit crystal malt add some lactose the results are promising. And caramel rye as well...one of.The best oatmeal stout I've had.
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 American Auburn Honey Ale, Chocolate Raspberry Milk Porter
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