Gents,
Every time I research a recipe of any kind from an UK brewery and they use some type of crystal malt then always say 'crystal' with no color indication. It seems like its standard practice. Do you guys find the same thing? Is there one that seems to be used more than others like most of the style around here is the Simpsons Medium, Dark and Extra Dark. Its bloody infuriating!
Sodding 'CRYSTAL'
The "Standard" Medium colour varies slightly from producer to producer.DaaB wrote:I thought Graham Wheeler mentions somewhere that his recipes assume 80 L crystal but I can't seem to find it, I did find this written by him though.
Graham wrote:Crystal malt in Britain, without further qualification, is deemed to have a colour of 150 EBC, (about half of that in Lovibond).
French and Jupp 140 EBC
Faucett 130 EBC
Warminster 145 EBC
Pauls (Greencore) 160 EBC
Bairds 150 EBC
It is fairly new to have different colours of crystal available from the same maltster, perhaps influenced by microbreweries or even American influence. In the old days there was just the one standard crystal from each maltster.