11 replies to this topic

[positiveContact]

I always knew crystal and roasted malts were less fermentable than base malts but I never really knew how much.  I was surprised at how not fermentable roasted malts are.  I guess it also follows that lighter crystals are likely more fermentable than darker crystals.  Something to keep in mind when making recipes:

 

httpss://byo.com/hops/item/629-fermentability-advanced-brewing

 

Pale base malts and adjunct grains produce the most fermentable wort (wort that may ferment to an apparent attenuation of 70–80%), while darker specialty malts contribute to less fermentable worts. Caramel and crystal malts will yield wort that only ferments to 40–60% apparent attenuation. With dark roasted malts, this may be as low as 25%. On the other hand, simple brewing sugars have very high attenuation. In the case of table sugar (sucrose), the apparent attenuation can be more than 95%.

 

 

Edited by Evil_Morty, 27 June 2017 - 07:23 AM.

[HVB]

Kind of related I guess is this post where he has a beer with 50% carapils and 50% two row.  The FG may surprise you.  https://scottjanish....-and-mouthfeel/

[positiveContact]

Kind of related I guess is this post where he has a beer with 50% carapils and 50% two row.  The FG may surprise you.  https://scottjanish....-and-mouthfeel/

 

I'm not sure how carapils really fits in with crystals.  it makes sense it would be a lot more fermentable than something like C60 though.

[HVB]

I'm not sure how carapils really fits in with crystals.  it makes sense it would be a lot more fermentable than something like C60 though.

Okay so 45% C-60 and the FG was 1.017 (eta:  well now that I look again that may not be the actual so never mind)

 

https://www.brewunit....php?blogid=226

 

Does not seem that unfermentable to me.

Edited by drez77, 27 June 2017 - 08:40 AM.

[positiveContact]

Did he post the results of that 90%crystal beer?
So when someone has a beer that doesn't ferment down as low as they'd like what has happened?

[neddles]

Did he post the results of that 90%crystal beer?
So when someone has a beer that doesn't ferment down as low as they'd like what has happened?

They measured it. They are trying to taste numbers rather than beer. 

 

If the beer is actually too sweet then they need to figure out which malt is contributing or enhancing that sweetness. Alternatively, they need more bittering.

[positiveContact]

They measured it. They are trying to taste numbers rather than beer. 

 

If the beer is actually too sweet then they need to figure out which malt is contributing or enhancing that sweetness. Alternatively, they need more bittering.

 

I've just had people come to me and ask why a 1.070 beer only fermented down to 1.026.  historically when I see this they used a good amount of crystal and/or roast but apparently that isn't it?  or maybe it is?  more confused than when I started now

[HVB]

I've just had people come to me and ask why a 1.070 beer only fermented down to 1.026.  historically when I see this they used a good amount of crystal and/or roast but apparently that isn't it?  or maybe it is?  more confused than when I started now

Sometimes yeast just stops.  Or there is always the high mash temperature debate but I think that has been sort of shown to not matter anymore.

[positiveContact]

Sometimes yeast just stops.  Or there is always the high mash temperature debate but I think that has been sort of shown to not matter anymore.

 

SO WHAT DOES MATTER!!??!!??

 

 

[denny]

SO WHAT DOES MATTER!!??!!??

 

 

 

I still think that fermentability of malt matters.  But I'm like that.....

[Steve Urquell]

100% crystal malt batches here:

 

https://www.homebrew...t=208361&page=4

Edited by Steve Urquell, 28 June 2017 - 03:25 AM.

[positiveContact]

100% crystal malt batches here:

 

https://www.homebrew...t=208361&page=4

 

I think he needs to mash with a base malt that he is really familiar with so he fully converts those crystal malts.  he should also start from a more reasonable OG like 1.050 or something.