DIY Crystal

[stevezx7r]

Anyone know if you can make crystal malt from roasting MO malt? I'm sure I saw a page with info but can't find it.

I've got everything else ready but forgot to take accurate weights of my grains and surprise, surprise I don't have enough crystal.

A quick reply would be great as I'm trying to get a couple of brews done today.

[steve_flack]

I don't think you can make it from pale. IIRC it's germinated wet malt that's mashed whole then heated to caramelise the resulting sugars.

[stevezx7r]

Ah, as I was runing out of time so I decided to dry roast on the hob using 250g MO. The colour is about right (60l) and it tastes a little less sweet than the oe stuff. Do you think I should use it or will it add a biscuity taste as I think it might.

[agentgonzo]

Ah, as I was runing out of time so I decided to dry roast on the hob using 250g MO. The colour is about right (60l) and it tastes a little less sweet than the oe stuff. Do you think I should use it or will it add a biscuity taste as I think it might.

Give it a try and see what happens. nothing wrong with a little experimentation!

[steve_flack]

What you've made is similar to pale amber malt used in some of the Durden park beers.

[Stonechat]

What you've made is similar to pale amber malt used in some of the Durden park beers.

In which case it will give a biscuity taste.

[stevezx7r]

What you've made is similar to pale amber malt used in some of the Durden park beers.

In which case it will give a biscuity taste.

Yeah, I figured as much. I'm just mashing my first of the day, called Petrol Head. It's a hoppy one but i'll post the details in the correct section.

Re. the taste, would using 250g of what is now Amber Malt make much of an impact? This will be used in the second of todays brews, another fairly hoppy, light ale. The ingredients for this is basically 4kg MO, 250g AM, 200g TW, then 42.5g EKG for 90mins and 75g BX steep and 25g Fuggles steep.

Thanks.

[mysterio]

Yes, you can make your own crystal malt by wetting your whole grains in cold water (overnight so that the grains are well hydrated), bringing them up to 71C in the oven (with an accurate thermostat), and let stew at this temp for two to three hours. Then, spread out the malt an inch or less thick, bring up to 100C, and bake until the malt is dry all the way through. This will give you a pale grade of crystal.

If you want a darker grade, take the oven up to 150C, and roast until you get the colour you desire. Experimentation is required!

[stevezx7r]

Thanks for that Mysterio, something to remember the next time i'm caught short of crystal.

[Garth]

steve, I have crystal 55L, you can have some if you still need it

[stevezx7r]

Cheers for the offer Garth, didn't see your post 'till now (putting kids to bed and brewing). I've got everything measured now so it's a bit late for me to alter things.

Now, onto the next, it's called Moto-X, in keeping with all things bike related. I'll start a new thread for that one.

[stevezx7r]

Sod it, I can't be bothered doing the second one. I've been on me feet all day (do I sound like an old women yet?) so i'll do it tomorrow. At least I got one done anyway.

[Aleman]

Anyone know if you can make crystal malt from roasting MO malt? I'm sure I saw a page with info but can't find it.

Sorry Steve, but you can't do it. Crystal Malt is made by taking germinated barley, lading it into the kiln an heating it to 65C while wet for an hour or so, so that the starch is mashed within the grain, it is then raised to higher temps where the sugars caramelise, and finally it is dried.

I suppose that technically you can do it at home, but quality control would be the real issue

[stevezx7r]

Yeah, no worries Aleman, i've "adjusted" my recipe to suit already.