Too much crystal?

[pmorrissette (Phil_M)]

My lager has been shelved, need to get a beer ready for the 4th. Plan on doing a best bitter:

OG 1.045
93% Maris Otter
5% Crystal 60
2% Chocolate Malt (for color)

Hops:
20 IBU @ 60 min - Fuggles
15 IBU @ 20 min - EKG
5 IBU @ 5 min - EKG

I want this beer to be pretty dry, with a hint of the caramel 60 flavor in the background of this beer. I’ll probably mash pretty low, around 150, for 90 min. Should I reduce the crystal malt, or leave as is to build a little more body back into the beer?

I’d much rather continue my experiments with invert syrup in place of crystal malt, but I need to churn out a great beer quickly.

[hopfenundmalz]

For a Bitter that looks fine. The mash, water, and yeast will also influence the perception of dryness.

[brewinhard]

Try to source English Crystal 60 if possible.  I notice a difference between english and american crystal malts (while preferring english ones most of the times).

[pmorrissette (Phil_M)]

@brewinhard

Try to source English Crystal 60 if possible.  I notice a difference between english and american crystal malts (while preferring english ones most of the times).

I’d have to check when I get home but I think all I have on hand is American. Might have time to order more, might not.

[narcout]

@brewinhard

Try to source English Crystal 60 if possible.  I notice a difference between english and american crystal malts (while preferring english ones most of the times).

Maybe I should try it again sometime, but I stopped using US crystal malt years ago.

[jonhughey_att.net (HoosierBrew)]

@brewinhard

Try to source English Crystal 60 if possible.  I notice a difference between english and american crystal malts (while preferring english ones most of the times).

Same here.

[denny]

@narcout

@brewinhard

Try to source English Crystal 60 if possible.  I notice a difference between english and american crystal malts (while preferring english ones most of the times).

Maybe I should try it again sometime, but I stopped using US crystal malt years ago.

I find the Briess organic C60 to be quite good.

[brewinhard]

@denny

@narcout

@brewinhard

Try to source English Crystal 60 if possible.  I notice a difference between english and american crystal malts (while preferring english ones most of the times).

Maybe I should try it again sometime, but I stopped using US crystal malt years ago.

I find the Briess organic C60 to be quite good.

I have yet to try the organic version. Not sure if my LHBS gets that one.

[erockrph]

@denny

@narcout

@brewinhard

Try to source English Crystal 60 if possible.  I notice a difference between english and american crystal malts (while preferring english ones most of the times).

Maybe I should try it again sometime, but I stopped using US crystal malt years ago.

I find the Briess organic C60 to be quite good.

I haven’t used it in a while, but I did like it quite a bit when I used it. Have you been using that in your American Mild?

[denny]

@erockrph

@denny

@narcout

@brewinhard

Try to source English Crystal 60 if possible.  I notice a difference between english and american crystal malts (while preferring english ones most of the times).

Maybe I should try it again sometime, but I stopped using US crystal malt years ago.

I find the Briess organic C60 to be quite good.

I haven’t used it in a while, but I did like it quite a bit when I used it. Have you been using that in your American Mild?

Yep

[alestateyall (tommymorris)]

My lager has been shelved, need to get a beer ready for the 4th. Plan on doing a best bitter:

OG 1.045
93% Maris Otter
5% Crystal 60
2% Chocolate Malt (for color)

Hops:
20 IBU @ 60 min - Fuggles
15 IBU @ 20 min - EKG
5 IBU @ 5 min - EKG

I want this beer to be pretty dry, with a hint of the caramel 60 flavor in the background of this beer. I’ll probably mash pretty low, around 150, for 90 min. Should I reduce the crystal malt, or leave as is to build a little more body back into the beer?

I’d much rather continue my experiments with invert syrup in place of crystal malt, but I need to churn out a great beer quickly.

I think that’s too much chocolate for a best bitter.

I did 94% Pale, 5%  C60, 1% Choc and scored 40 points at NCS regional as a British brown. Similar recipe with 1% pale chocolate got comments “nutty: almost a brown ale” when submitted as a best bitter.

[pmorrissette (Phil_M)]

The hope with the chocolate was for color, both Bru’n water and Beersmith estimated the final color to be about 12 SRM. I prefer my bitters on the coppery end of the color spectrum.

I’d wager any nuttiness would more likely be from using MO more than anything else in the grist you listed. Chocolate would provide roast if anything. I’ve never had a MO bitter of any sort that wasn’t at least a little toasty/nutty.