question about grain varieties

[swimsalone]

I'm new to using grains rather than all-extracts in my brews and was curious about the difference between a "crystal 40" malt and, say, a "crystal 20" malt (for example).

The bulk of my recipies have come from Papazian, who merely states "1 pound crystal malt," which is no help to me, the novice, while in the homebrew supply store and faced with 3 or 4 varieties of crystal malt.

My current means of determining which crystal malt to use in a given situation has been to chat with my homebrew supply store guy (who knows I'm still green), show him the recipe, and ask his advice. The problem is, I'd like to know the difference and shades of flavor imparted by the grains myself, without simple trial and error.

Any help in de-mystifying the different varieties or grades of a given grain would be much appreciated!

Thanks,

S

[Bradfrd12]

If you get ProMash and plug in the grains you use and amounts it can give you the color. As for the flavor profile...eat some. I eat the crystal malts and it gives me a good idea.

I don't know how accurate it really is but I have been using it and it seems to work very well.

Hope this helps.

Bradford

[Grog]

Start at the Breiss Malting Co.'s (http://www.briess.com/homebrew/products.shtml) website. It will give you a intro into the very basic differences in flavor. The only way to truly know is to brew with them though.

[haaseg]

The 20, 40, 60, etc refer to degrees Lovibond. Sometimes you will see them listed as Crystal 20L, Crystal 40L, etc. Other times I've seen Light Crystal, Dark Crystal, etc.

Lovibond is one of the color scales used to describe how dark a beer is, and the higher the number, the darker your beer. So if you are trying for a light colored beer, go with 20L.

[HarkJohnny]

great link grog! thanks!

[brewmonkey]

Usually when a recipe calls for Crystal Malt they are talking about Carapils® (by Briess) or other maltsters equivalent.

[BrewDog]

Originally posted by brewmonkey
Usually when a recipe calls for Crystal Malt they are talking about Carapils® (by Briess) or other maltsters equivalent.

Really? I always thought it was a referenct to medium crystal -- 60L or so. Or are you thinking Dextrin malt but typing Crystal? (not to question you, BM, you know far more than I)

[BeerMeShorty]

I was under the impression that Carapils did not add anything in the way of color or flavor, that their main purpose was for head retention. It's been a while since I read that and I can't name my source, but that was my understanding.

[brewmonkey]

Originally posted by BrewDog
Really? I always thought it was a referenct to medium crystal -- 60L or so. Or are you thinking Dextrin malt but typing Crystal? (not to question you, BM, you know far more than I)

I was always led to believe it was the base color when there is no accompanying lovibond. Of course with all the different types out there it can be (as this thread shows) confusing not just what they mean but what is actually a caramel, crystal or dextrin malt. Keep on reading!

Crystal, Caramel & Carastan are all basically the same thing just called different things by the maltsters. Crystal malt is dextrin malt and obviously depening on the method used it will have varying colors.

Here is some good reading from Mr. Wizard (at BYO) on the subject. Click me. (http://byo.com/mrwizard/776.html)

You can also check out Ray Daniels Designing Great Beers, page 20-21 for some more information on the classification of Caramel, Crystal and Carastan malts.

Does anyone know who Mr. Wizard is??? I have a surprise for the person who gets it right!

[brewmonkey]

Originally posted by BeerMeShorty
I was under the impression that Carapils did not add anything in the way of color or flavor, that their main purpose was for head retention. It's been a while since I read that and I can't name my source, but that was my understanding.

You would be pretty much right. It is the lightest of the crystals (it might contribute a touch of color but not much) and is basically meant to aid in head retention & body/mouthfeel of the beer.

[HogieWan]

Originally posted by brewmonkey
Does anyone know who Mr. Wizard is??? I have a surprise for the person who gets it right!

Is it Ray Daniels?

[brewmonkey]

Originally posted by HogieWan
Is it Ray Daniels?

No, although that was my first guess way back when. Remember, Mr. Wizard is from BYO and Ray is with the Association of Brewers and is the former editor of "The New Brewer" and "Zymurgy" (both of which Jim Parker is now the editor).

[HogieWan]

Originally posted by brewmonkey
No, although that was my first guess way back when. Remember, Mr. Wizard is from BYO and Ray is with the Association of Brewers and is the former editor of "The New Brewer" and "Zymurgy" (both of which Jim Parker is now the editor).

I have no clue - You mentioned his book right before asking.

The only other guess - Is it you?

[Grog]

Originally posted by brewmonkey
Does anyone know who Mr. Wizard is??? I have a surprise for the person who gets it right!

John Palmer?

[danno]

Originally posted by Grog
John Palmer? I doubt it, Mr. Wizard is a pro brewer, and Mr. Palmer is a Chemist for 3M...

[Grog]

Arnold Palmer?

[BrewDog]

I'd guess Greg Noonan.
Or Chris Colby.

If you DO have a question for Mr. Wizard, just send it to Chris. He published mine last month about falling mash temps and my total lack of understanding of what 'denatured' actually means.

[swimsalone]

Thanks for the great info and the link, which was very helpful.

As for Mr. Wizard....no idea.

-S

[haaseg]

Originally posted by brewmonkey
No, although that was my first guess way back when. Remember, Mr. Wizard is from BYO and Ray is with the Association of Brewers and is the former editor of "The New Brewer" and "Zymurgy" (both of which Jim Parker is now the editor).

I'm going to deduce that Mr. Wizard is Jim Parker, since I can't figure out why else it would be significant for you to mention his name in this thread.

[brewmonkey]

Mr. Wizard is a probrewer but so far no one has mentioned the correct name...

[BeerMeShorty]

Mr. Wizard, BYO's resident expert, is a leading authority in homebrewing whose identity, like the identity of all superheroes, must be kept confidential.

[brewmonkey]

Originally posted by BeerMeShorty
Mr. Wizard, BYO's resident expert, is a leading authority in homebrewing whose identity, like the identity of all superheroes, must be kept confidential.

Don't know the answer huh? :D

[Restin]

Elvis?

[Fast_Eddy]

Al Korzonas?

[BrewDog]

John Maier? (Rogue)
Matt Cole? (Rocky River)
Kirby Nelson? (Capital)
Chris White? (White Labs)

[BeerMeShorty]

Originally posted by BrewDog
John Maier? (Rogue)
Matt Cole? (Rocky River)
Kirby Nelson? (Capital)
Chris White? (White Labs)

Looks like someone is going through the credits in a BYO mag....

:)

[brewmonkey]

Originally posted by BeerMeShorty
Looks like someone is going through the credits in a BYO mag....



And they still did not get it...:D

[BrewDog]

Randy Mosher?

[Restin]

There is only one true Mr. Wizard:

Don Herbert (http://www.museum.tv/archives/etv/W/htmlW/watchmrwiz/watchmrwiz.htm)

All the rest are merely pretenders! ;)

[Fast_Eddy]

Originally posted by Restin
There is only one true Mr. Wizard:


Don Herbert (http://www.museum.tv/archives/etv/W/htmlW/watchmrwiz/watchmrwiz.htm)

All the rest are merely pretenders! ;)

There's only one Pretenders (http://www.artemisrecords.com/pretenders_bio.aspx?abbr=pretenders) the rest are just Mr Wizards

[Restin]

Touche

[HogieWan]

Originally posted by Fast_Eddy
There's only one Pretenders (http://www.artemisrecords.com/pretenders_bio.aspx?abbr=pretenders) the rest are just Mr Wizards


Now that's comedy right there!

[brewmonkey]

I understand that Mr. Wizard has been outed in this months edition of BYO.

And for that person who PM'ed me the correct answer many moons ago, I have not forgotten you.