Does anyone know what english caramel malt(s) Sierra Nevada is referencing in their malt list for Celebration and Bigfoot? I have seen various clone recipes but was curious if anyone knew for sure what the brewery was using.
Thanks,
Ryan
I know that I’ve seen English homebrew recipes that call for just “caramel malt” or “crystal malt”, in which case they mean the ~50°L stuff. I’d be surprised if either of those beers use much, if any, of the darker (~150°L) crystal.
Pretty sure they use Crisp medium.
or you can get Thomas Fawcett or Hugh Baird versions of Medium Crystal fairly easily.
I use both english and us maltsters for Crystal Malts and frankly don’t know if I can tell the difference :-[
They use 60L crystal, source unknown by me.
Just re-confirmed it is indeed Crisp, but I don’t see why any medium crystal wouldn’t work.
s for the detail
Fred