Averagely Perfect ESB - Poll #7 - Crystal Malt Runoff

It certainly does if you cook/caramelize it. But how do you intend to standardize it?

 

What I mean is, in the extreme, that bite from roasted barley. As long as the recipe has a little bit of that sort of bitterness, as opposed to solely from hops, I'll be a happy camper.

I certainly have not made an invert, but I don't mind giving it a roll either.

In any event, my intent is to make the recipe we end up with. I can always tweak afterward if my preferences go in a different direction.

Cheers!!!

 

Where's the fun in that?
The unholymess website iirc has some guidelines that could help standardize, but I'm sure there would be variation. Someone can post a link eventually - don't have it bookmarked here. If you're going to nhc, we can compare sugar burns (be careful with molten sugar).

 

FWIW, I personally would use the descriptor of "roasty" to describe that quality vs. the term "bitterness".

Cheers!

 

The same way we standardize all the other brewing decisions, oh wait, everyone's system is different

If we end up voting in invert sugar, then we will have to pick a process that will get us close. Length of time is probably a pretty good standardization method.

http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert/comment-page-1

 

If I was to vote for a sugar, I'd vote for method 2 listed and combine golden syrup and molasses. Sounds a lot more fun than Method 1 and holding at 240deg for 2 hours.

@VikeMan Will the next poll be just a crystal runner up, or will it be 45 vs 55/80 vs sugar vs munich?

 

Colours of the various inverts

No1 - 30 ebc
No2 - 65 ebc
No3 -130 ebc
No4 - 600 ebc

When I make it my personal colour scale is this

light
brown
dark
Oh shit I've burned it

 

I'd suggest that the APESB recipe might call for a specific invert sugar color # but not actually specify how to make the sugar. It could reference the unholymess website as two possible approaches, but there are certainly others, and they all have their proponents and detractors. But this way the folks who like method 1 can cook their crystals (What did I say? Sugar is crystallized, and yes, I did used to be a high school chemistry teacher. So what?) and the folks who like method two can buy and blend. I'm sure there is variation in the results, just as I am sure that one maltster's C55 is different from another's.

 

next poll
https://www.beeradvocate.com/commun...erfect-esb-poll-8-last-crystal-malt-s.497493/