I usually use Crystal 20, 60, 120. And depending on color and taste as 120 can get a strong toffee flavor. I'll mix it up to darken/lighten up the beer. And I'm not a big toffee guy if I need a darker beer but I don't want a strong toffee flavor I might use 60 for some caramel flavor but had a hint of black patent malt (500SRM) to darken the beer with out adding a ton a flavor as its so little amount.
Most of my brewing is with Crystal Dark, Crystal Medium and when I need something big, I get out the DRC. The Crystal Medium I've got is 175 EBC or 66 L
Also another note the crystal malts and candi sugar/syrups on Beer smith. Beer smith's ingredient description doesn't say it add flavors like caramel, toffee etc but they do. I recommend going to Briess's website and adding their flavor profiles to beer smith's ingredient descriptions.
Great Test here, as I think we’ve all wondered the same. Here’s another one for you. In my shop last week we ran out of d90 Candi syrup and a customer needed 1lb. We settled on a combination of d45 and d180 to make it work. Thoughts?
I need to do a test, but I think d-180 has a different, and probably better, flavor than d90 and d45. Based on aroma, they certainly smell different. I attribute this to the Date sugar used. But this is anecdotal.
YES! the SRM simply gives an _indication_ of flavor it's not going to magically make a specific flavor profile. However, noticing the expression of the difference really depends on the beer style and amount of adjustment used.
You caught me ! I am guilty of doing this. The answer is NO. Ibrewed and IPA and I needed C40 and only had C60+C20. The mix was too sweet. maybe its an issue of style since your Scottish worked well
The premise seems absurd on its face. It's like saying "If I take a well done steak and grind it up with a raw steak, will I get a medium-rare chopped steak?" Hopefully we can all agree...that's not how it works.
This gentleman brewer demonstrated that humans would rather trust their own experience than scientific evidence. It’s understandable but a huge mistake.
What's even more dangerous is that people trust their intuition - even in the absence of experience - over science. But it's also important to remember that these Brulosophy exbeeriments, while excellent and informative, are low-powered studies, making it tough to reliably quantify the effect size of the variable. Even ~25% of those who spotted the difference said there was no difference in flavor/no preference
I usually use Crystal 20, 60, 120. And depending on color and taste as 120 can get a strong toffee flavor. I'll mix it up to darken/lighten up the beer. And I'm not a big toffee guy if I need a darker beer but I don't want a strong toffee flavor I might use 60 for some caramel flavor but had a hint of black patent malt (500SRM) to darken the beer with out adding a ton a flavor as its so little amount.
Most of my brewing is with Crystal Dark, Crystal Medium and when I need something big, I get out the DRC. The Crystal Medium I've got is 175 EBC or 66 L
Also another note the crystal malts and candi sugar/syrups on Beer smith. Beer smith's ingredient description doesn't say it add flavors like caramel, toffee etc but they do. I recommend going to Briess's website and adding their flavor profiles to beer smith's ingredient descriptions.
Great Test here, as I think we’ve all wondered the same. Here’s another one for you. In my shop last week we ran out of d90 Candi syrup and a customer needed 1lb. We settled on a combination of d45 and d180 to make it work. Thoughts?
I need to do a test, but I think d-180 has a different, and probably better, flavor than d90 and d45. Based on aroma, they certainly smell different. I attribute this to the Date sugar used. But this is anecdotal.
YES! the SRM simply gives an _indication_ of flavor it's not going to magically make a specific flavor profile. However, noticing the expression of the difference really depends on the beer style and amount of adjustment used.
You caught me !
I am guilty of doing this. The answer is NO. Ibrewed and IPA and I needed C40 and only had C60+C20. The mix was too sweet. maybe its an issue of style since your Scottish worked well
3:18, is shipping plastic cover still on the control panel?
The premise seems absurd on its face. It's like saying "If I take a well done steak and grind it up with a raw steak, will I get a medium-rare chopped steak?" Hopefully we can all agree...that's not how it works.
Could you use six parts Crystal 10 to get to Crystal 60? 😂
@@carlkessler303 Imagine how much crystal 10 you'd need to make a Guinness clone...
@@jasonpeak8899 Mind blown!!!!!!
!!!
This gentleman brewer demonstrated that humans would rather trust their own experience than scientific evidence. It’s understandable but a huge mistake.
What's even more dangerous is that people trust their intuition - even in the absence of experience - over science. But it's also important to remember that these Brulosophy exbeeriments, while excellent and informative, are low-powered studies, making it tough to reliably quantify the effect size of the variable. Even ~25% of those who spotted the difference said there was no difference in flavor/no preference