Subject: Color of Crystal Malts
Date: 1989-09-11 12:41:00 GMT
Doug Roberts and I am been discussing crystal malts -
>> Is 'rich crystal' just a darker version of 'ordinary crystal'? I've
>> noticed a WIDE variation in color in crystal malts.
> So far as I can tell, it's just crystal that has been roasted at a
> slightly higher temperature. Great Fermentations sells three kinds of
> crystal malted barley: light, medium, and extra rich. Also, the
> crystal has a number associated with it: 20 for light, 40 for medium,
> and 90 for extra rich. I don't know what the number stands for,
These numbers are 'Degrees Lovibond', and are a measure of the color a
grain will impart to a wort. The higher the number, the darker the grain,
and the darker the beer. My current bag of crystal is marked Crystal-55
(55 Degrees L.), and is a bit too dark for my recipes.
I use Degrees Lovibond to formulate recipes. You simply multiply the weight
of the grain times its Lovibond rating and divide by the number of gallons
or wort made. Do this for each grain, adding up the color contribution
from each source. The special all-grain issue of Zymurgy (4 years ago?)
has a table listing color for different beer styles. I'll post this table
if I can rremember to bring the issue in to work.
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