Date: 27 May 2006 16:20:44
From: Adam Preble
Subject: Questions about various malts
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I'm generally interested in how much specialty malt to use in order to
pull out their flavor. However, I need to know how well they convert.
I have found decent overview descrptions for various malts online, but
it doesn't give the complete picture on how to use them.
Crystal 60L
This is supposedly around where a real caramel flavor develops. I'm
planning for 13% of the grist as crystal 60L now, at 3 lbs. I'm using
it for the caramel flavor. Should I do a decion step in the mash to
bring this out?
Carapils
I read that this is a good malt for raising the final gravity. I
suppose that's the fascination in it because I see it in a lot of
homebrew recipes.
Munich Malt/Biscuit Malt
I want to get a malty taste without the lovibonds, so I used munich
light malt. Is the malt taste more subdued here than biscuit?
Currently set to 13% of grist, 3 pounds.
Victory
This is supposed to have a nutty flavor, and I suppose it comes from
roasting. Right now it's also 13%, 3 pounds of the grist. Would too
much of this give a burnt or roasted flavor? That's now quite what I
want. I'm most concerned about this malt because it seems hard to get
this kind of flavor using anything else.
Thanks for all the help!
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