Experimenting with malts

[engwar]

Wanting to learn a bit more about the different types of specialty malts, I'm thinking about brewing a 5 gallon batch of beer with only a base malt and then separating it into 5 1-gallon jugs for fermentation to which I'll add some wort in which I've steeped some different malts.

Just trying to come up with a way to do a side-by-side comparison of Crystal 20 vs Crystal 40. Or Dextrine vs Aromatic.

Maybe even using extract for the base fermentable.

Has anyone done anything like this? Is it worth my time? For example I'd probably have to use a pretty small amount of malt to add to what are basically 5 one gallon batches.

I guess I just feel I don't really know much about the malts and what they add to my beer. This might be an interesting way of finding out.

Thoughts?

[danno]

the best way to figure out all theose comparisons is to do just what you're talking about. it will no doubt help you in your future brewing...

this may be easier to do as extract, especially with the crystal malts since they don't require mashing. but when you get to the really fun ones, the Special B and the like, you'll have a tougher time not mashing...

[Mad Scientist]

I think you'll find that aromatic and dextrine malt are very, very different.