what is 20L, 80L crystal malt ?

Discussion in 'Homebrewing' started by KimJohn, Jan 9, 2013.

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  1. KimJohn

    KimJohn Initiate (0) Dec 14, 2012

    I have what appears to be a great recipe guide and am a new brewer. What does 20L or 80L or aat least 80L mean in the description of a crystal malt?
     
  2. LeRose

    LeRose Grand Pooh-Bah (3,509) Nov 24, 2011 Massachusetts
    Pooh-Bah Society Trader

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  3. KimJohn

    KimJohn Initiate (0) Dec 14, 2012

  4. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    roast or toast : )
     
  5. Oneinchaway

    Oneinchaway Initiate (0) Jun 12, 2011 California
    Trader

    This is my scale of looking at it for Crystal malt. Took this advice from the head brewer at 21st Amendment.

    10L = More Honey-like Flavor / Lightest Color Contribution
    60L = Perfect Caramel Flavor / Medium Color Contribution
    120L = Burnt Caramel Flavor / Darkest Color Contribution
     
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  6. VikeMan

    VikeMan Grand Pooh-Bah (3,043) Jul 12, 2009 Pennsylvania
    Pooh-Bah Society

    Lovibond simply represents the amount of color that will be imparted to the wort. It's not (directly) a degree of roast. Crystal malts are not necessarily roasted. Some are kilned.
     
  7. LeRose

    LeRose Grand Pooh-Bah (3,509) Nov 24, 2011 Massachusetts
    Pooh-Bah Society Trader

    Correct...good catch. The web link explained it better.
     
  8. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    As are base malts, I believe.
     
  9. kjyost

    kjyost Initiate (0) May 4, 2008 Canada (MB)

    I use British crystal malts and personally find that in the higher end (90-120L) the malts tend to give dried fruit (raisin & dates) flavours.
     
  10. bulletrain76

    bulletrain76 Maven (1,287) Nov 6, 2007 California

    While there are kiln-caramel malts, I've never seen them in a homebrew shop. Cargill is the only company I know of that makes them and pretty much just for large brewers. Who am I missing?
     
  11. bulletrain76

    bulletrain76 Maven (1,287) Nov 6, 2007 California

    Yep. Base malts are kilned. Crystal/caramel are almost always roasted in a drum roaster except for kiln-caramel, which are partially caramelized malts, and like I mentioned above, I've never seen them in a homebrew shop or seen anyone talk about them here. The drum roaster lets the maltster seal in moisture at lower temperature, which is the stweing step that converts starch to sugar, before releasing the moisture and ramping the temperature up to higher than kilns can go, which fully caramelizes the sugars and gives the varying degrees of roasted flavors.
     
  12. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    "except for kiln-caramel, which are partially caramelized malts, and like I mentioned above, I've never seen them in a homebrew shop "

    Could this be what Briess is touting as their "different" Carapils? http://beeradvocate.com/community/threads/carapils-in-a-dipa.60341/

    I think there must be some marketing going on here : )

    Edit: I think I may have linked you to the wrong thread...go to Briess website if I sent you on a wild goose chase.
     
  13. VikeMan

    VikeMan Grand Pooh-Bah (3,043) Jul 12, 2009 Pennsylvania
    Pooh-Bah Society

    Dingeman's I think.
     
  14. VikeMan

    VikeMan Grand Pooh-Bah (3,043) Jul 12, 2009 Pennsylvania
    Pooh-Bah Society

    Edit: I'm looking now and seeing conflicting info on Dingemans Cara malts.
     
  15. bulletrain76

    bulletrain76 Maven (1,287) Nov 6, 2007 California

    No, not Briess carapils. Maybe that is how they make that, but that's now what I was thinking.

    Check this info on kiln vs roasted caramel malts from Cargill:

    https://www.cargillfoods.com/na/en/products/malt/malt-information/index.jsp
     
  16. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    I'm really asking for it here, but here goes ...caramel is caramel... no matter what...Lovibond (color/tint-flavors) differ, but aren't all Caramel/Crystals devoid of ensymes? WTF am I missing here?

    I guess it comes down to personal preference again.
     
  17. Oneinchaway

    Oneinchaway Initiate (0) Jun 12, 2011 California
    Trader

    Good info!
     
  18. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    "The one objectively beneficial flavor characteristic of the kilned product is a comparatively lower astringency contributed to the finished beer" (from the Cargill website)

    anyone had astringency problems with regular caramel? I didn't think so.
     
  19. bulletrain76

    bulletrain76 Maven (1,287) Nov 6, 2007 California

    Not a problem, but I think there is a level is astringency contributed by darker caramel malts as part of their desirable flavor profile. If you are looking for some body/color but not any burnt caramel flavor, it makes total sense that the kiln-carmel equivalent could have a smooth, less roasted flavor. I think you are thinking of astringency as necessarily bad when that's not the case.
     
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