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Date: 05 Nov 2006 17:22:14
From: John Krehbiel
Subject: Hugh Baird vs. Crisp brown malt
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I've used Crisp brown malt in a couple of brews with good results.
Someone warned me not to use so much brown malt, but my porter came out
fine.
What I want to know is, has anybody used both Crisp and Hugh Baird
brown malts? I am wondering if the astringency issues are with a
particular brand. My impression is that the Crisp version is much more
like the traditional brown malts of earlier times. Any confirmation?
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Date: 06 Nov 2006 10:01:45
From: Denny Conn
Subject: Re: Hugh Baird vs. Crisp brown malt
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John Krehbiel wrote:
>
> I've used Crisp brown malt in a couple of brews with good results.
> Someone warned me not to use so much brown malt, but my porter came out
> fine.
>
> What I want to know is, has anybody used both Crisp and Hugh Baird
> brown malts? I am wondering if the astringency issues are with a
> particular brand. My impression is that the Crisp version is much more
> like the traditional brown malts of earlier times. Any confirmation?
The 2 are VERY different. I don't have the info at hand, but search
Brews and Views for a post on the subject by Jim Oconner.
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 06 Nov 2006 14:37:35
From: Joel
Subject: Re: Hugh Baird vs. Crisp brown malt
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John Krehbiel <jkrehbielp@gmail.com > wrote:
>I've used Crisp brown malt in a couple of brews with good results.
>Someone warned me not to use so much brown malt, but my porter came out
>fine.
>
>What I want to know is, has anybody used both Crisp and Hugh Baird
>brown malts? I am wondering if the astringency issues are with a
>particular brand. My impression is that the Crisp version is much more
>like the traditional brown malts of earlier times. Any confirmation?
I don't know, but it's worth being careful with malts
from different maltsters. Some years back I used both
amber and brown malt from Beeston, and both were quite
harsh if used with a heavy hand. IIRC the brown exhibited
a charred-toast character if used at over 4 ounces in a
"normal" 5-gallon batch.
--
Joel Plutchak
"Things just fall apart." - Now They'll Sleep (Belly)
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Date: 06 Nov 2006 09:02:09
From: Dan Listermann
Subject: Re: Hugh Baird vs. Crisp brown malt
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I don't know this for sure, but I suspect it is so. 12 years ago I toured
the French and Jupp Maltings in the UK. The maltster told me that they malt
most of the other maltster's specialty grains. It would not surprise me if
Crisp and HB brown malts are both from the French and Jupp.
Dan
"John Krehbiel" <jkrehbielp@gmail.com > wrote in message
news:1162776134.144668.92980@e3g2000cwe.googlegroups.com...
> I've used Crisp brown malt in a couple of brews with good results.
> Someone warned me not to use so much brown malt, but my porter came out
> fine.
>
> What I want to know is, has anybody used both Crisp and Hugh Baird
> brown malts? I am wondering if the astringency issues are with a
> particular brand. My impression is that the Crisp version is much more
> like the traditional brown malts of earlier times. Any confirmation?
>
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