How much?

[RobWalker]

First let me start by saying, I have read the sticky and understand max percentage. :p

Up until now i've been pretty reserved with my speciality malts, usually just going by the colour in the calculator rather than the flavour. I find 300g carapils in a 5 gallon beer makes a difference to the head and body, so I'm quite set on that one, but what about crystal malts? how would you go about experimenting with different quantities, and er...well, I suppose there isn't really a question here, but I'm just looking for a bit of general knowhow on how much or little to add of types - not percentage wise, but what difference it will make.

[weiht]

carapils and caramel/crytals malts are under the same umbrella where they do add unfermentable sugars to the beer for more body, the difference is that crystals are kiln darker to a point it influences the taste flavour and colour, whereas carapills doesnt.

U can do a mini experiment by buying small qty of different crushed crystal malts from 20-120, and steep it for couple of hours or overnight. Do a taste test to understand what the difference is from a C20 is to that of a C60, or some malters in uk do it more as light medium or dark crystals. From that, you should have a better understand of how much caramel flavour u want to carry over the beer, or u can even do a blend to overlap that caramel toffee effect.

[RobWalker]

That's a good idea, exactly the sort of thing I was after to improve my knowledge a bit. I've got caramalt, caragold, dark crystal, normal crystal, etc etc...will give them a go tonight cheers!

[weiht]

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