13 replies to this topic

[Big Nake]

We talked about this over HERE a little bit. I'm looking ahead to 2017 and beers that I might be making. I was envisioning an Amber Ale (mainly Nugget hops) and I was thinking about the grain bill. It could be plain Rahr 2-row base malt or GP/MO or a mix. I envisioned some amount of the DRC and then Midnight Wheat for some additional color and character but would that be a bad application of the DRC because it might be covered up by the MW? If I were to use the DRC in something, should it left alone so that it will come through? This comment on the BSG site saying, "it has a character that has to be experienced to be believed!" (or something like that) has me thinking that I shouldn't cover it up. Thoughts?

[neddles]

To me, Midnight Wheat is pretty much flavorless in the quantities one would use to color up the beer a few SRM.

[Bklmt2000]

Were it me, I'd try the DRC by itself with a simple grain bill (probably just 2-row) to see what the DRC brings to the table, at least for the first batch.

[Big Nake]

To me, Midnight Wheat is pretty much flavorless in the quantities one would use to color up the beer a few SRM.

I would probably use 2 ounces of MW. I agree it doesn't add much roastiness but I wonder if it would cover up the DRC or get in the way of it at all.
 

Were it me, I'd try the DRC by itself with a simple grain bill (probably just 2-row) to see what the DRC brings to the table, at least for the first batch.

I thought about that and then wondered how far to go with it. 8 ounces of it in a 5-gallon, 5% (or so) batch? It's 110°L and I generally wouldn't use that much dark crystal in a batch. I might do something along the lines of the often-mentioned American Pub Ale where it's dark, malty, well-balanced, etc. Maybe I'll throw a recipe together and post it.

Okay... simple, simple. Mark it up as you see fit.

8 lbs Rahr 2-row base malt
1 lb wheat
8 ounces Simpson's DRC
.45 oz Nugget 14.6% for 60
.50 oz Nugget 14.6% for 5
.50 oz Nugget 14.6% for 2
Omega West Coast Ale Yeast

OG: 1.050, FG: 1.012, IBU: 36, SRM: 9, ABV: 4.8%

That color is from punching in "British Crystal 95L-115L" into Tastybrew's list of grains. So it could be a smidge darker than SRM 9 but not much. A recipe this simple should let the DRC come through nicely.

[Bklmt2000]

I thought about that and then wondered how far to go with it. 8 ounces of it in a 5-gallon, 5% (or so) batch? It's 110°L and I generally wouldn't use that much dark crystal in a batch. I might do something along the lines of the often-mentioned American Pub Ale where it's dark, malty, well-balanced, etc. Maybe I'll throw a recipe together and post it.

Okay... simple, simple. Mark it up as you see fit.

8 lbs Rahr 2-row base malt
1 lb wheat
8 ounces Simpson's DRC
.45 oz Nugget 14.6% for 60
.50 oz Nugget 14.6% for 5
.50 oz Nugget 14.6% for 2
Omega West Coast Ale Yeast

OG: 1.050, FG: 1.012, IBU: 36, SRM: 9, ABV: 4.8%

That color is from punching in "British Crystal 95L-115L" into Tastybrew's list of grains. So it could be a smidge darker than SRM 9 but not much. A recipe this simple should let the DRC come through nicely.

 

That looks good as written.  At ~5% of the total grain bill, it shouldn't (shouldn't) overwhelm, but the only way to know is to brew it, report back, and post pics of your work.

[Big Nake]

Okay, this might be the first batch once I start brewing again (probably January sometime) and I will report back. This should be a very drinkable beer. Cheers.

[neddles]

Steep a few ounces of it and see how you like the flavor/how you want to use it.

[Big Nake]

Steep a few ounces of it and see how you like the flavor/how you want to use it.

I like the idea but I only got a pound of it and I chewed on some at the supplier (quite nice actually) so based on that I think that 8 ounces will work. That said, I would never used 8 ounces of Special B in a recipe but I truly do not see this as being someone else's version of Special B. It's not nearly that dark and the flavor had depth but it didn't hit you over the head. I like Special B at about 4 ounces per 5 gallons and I've mixed it with another 4 ounces of C120 with good results so I can't see this 110L stuff at 8 ounces causing any issues. Plus... my base grains are pretty Spartan so I'm thinking that the balance will work here. I will report back, no question. Cheers kids.

[neddles]

Maybe useful information?

https://surlybrewing...s-scottish-ale/
"DRC Malt, or Double Roasted Crystal, imparts heavy caramel flavor with the subtle taste of raisins, plums, burnt sugar and dry fruit. The aroma is intense, sweet and malty."

[Big Nake]

Maybe useful information?

https://surlybrewing...s-scottish-ale/
"DRC Malt, or Double Roasted Crystal, imparts heavy caramel flavor with the subtle taste of raisins, plums, burnt sugar and dry fruit. The aroma is intense, sweet and malty."

Good stuff. Thanks neddles.

[positiveContact]

Maybe useful information?

https://surlybrewing...s-scottish-ale/
"DRC Malt, or Double Roasted Crystal, imparts heavy caramel flavor with the subtle taste of raisins, plums, burnt sugar and dry fruit. The aroma is intense, sweet and malty."

 

sounds a lot like regular C120.  is there some other difference or is this double roasting thing mostly marketing?

Edited by Evil_Morty, 31 December 2016 - 06:58 AM.

[Big Nake]

So I have concluded that I am not much of a fan of this malt. I'm drinking a glass of my Signature Ale (mostly Rahr Pale Ale malt, 5 ounces of the DRC, 4 ounces of Special B, Nugget hops throughout). The color and clarity are great and the beer is fine but there is a character there that is different. I would ordinarily use 4-5 ounces of C40 or C60 in this beer. I also made an Amber Lager with 8 ounces of the double roasted crystal and a bunch of late Mandarina Bavaria and that beer is on tap now and it has a similar character. It *IS* a roastiness that you don't ordinarily get from regular crystal malt. I understand it's called DOUBLE ROASTED and I also understand that it's 110°L but where a C120 would give you a sort of dried dark fruit character, this stuff gives you roastiness-right-in-your-face character. It's hard to explain but now I understand why the guy at the supplier said that "it absolutely MAKES a brown ale"... it does have a character that seems to be very appropriate for a brown... a sort of edgy, unsmooth roastiness that you taste in the finish and afterwards. I'm all for trying new malts, hops and yeast strains and you don't know if you don't try them but I probably wouldn't use it again.

[denny]

Maybe useful information?

https://surlybrewing...s-scottish-ale/
"DRC Malt, or Double Roasted Crystal, imparts heavy caramel flavor with the subtle taste of raisins, plums, burnt sugar and dry fruit. The aroma is intense, sweet and malty."

 

Just like Special B, which is how I use DRC.

[Big Nake]

But there is some sort of edginess to it that is different than Special B which I use often. There is something that jumps out in the DRC and maybe I just used more of it than I should have... 5 ounces in one of the beers and 8 in another.