Thank you for sharing! I'm going to use this!

Great information. I have been making a series of very light yellow beers lately with cara hell and cara beige. My choices are a bit limited as I am an American brewing in China. Really love your posts. Highly instructional and really appreciate the time you put into them. Brew on.

Excellent block of information Well done

0:13 Special X 120L - pro-rata addition to match colour. E.g. 1/2 amount of C60. 0:56 CaraPils / Dextra Pils. Sub with Chit 1:40 C30 or below. Sub with Caramel Pils. Similar to CaraHell. Honey like sweetness. 2:14 Red X 20-25L. Closer to Munich than crystal. Adds more colour than flavour. 2:50 CaraVienne. Some caramelisation, with bready/toased flavours. Similar to crystal 20-30, but adds biscuit / Munich complexity. 3:15 CaraSteam. Low crystal character for its colour level. 3:52 CaraMunich. Sub for C60-C75. Combines biscuit notes and sweetness.

Why the objection to crystal malts?

Great video, definitely some options to play around with some interesting malts, thinking of red x in an Irish red in place of the normal crystal malt components.

Good info! Will definitely be swapping some of this in.

I brewed a Beer with 86,67% Chit malt and 13,33% High Diastatic Malt with triple Decoction. Looong loooong Protein Rests and looong looong mash boil times, gives a golden colour and a very clear beer. I am suprised how good it works with the right mash technique.

As someone who lives in Europe, I‘ve never brewed with American crystal malts. I have brewed with British crystal malts, and I definitely see their point: in the right amounts, they make British bitters taste exactly like they‘re meant to. A lot of brewers here in Germany try to substitute them with German caramel malts, but they‘re very different: German caramel malts still have a floury endosperm, while in the British crystal malts I‘ve used, the inside of the kernel was essentially dark, crystallized sugar. I‘d never use crystal malt for any non-British styles though, their place are firmly the British styles where they can shine.

Hi from belgium! Great content! Keep on!

Nice head retention in your beer, btw 👌

I make a very nice pale ale with about 1/2 lb of crystal 40 and have played around with other crystals and amounts and find this works best for me. I'm not sure it would be as good with anything else but I guess I could try some of these one day. I don't have a problem with them though.

Great video, will be keeping this in mind in the future. Is it possible to get a sheet with a table of these substitute options linked in the description?

Ill have to look for some of that. But we dont have a lot of choices here in the philippines.

praise

i sort of accidentally discovered that it was the crystal malts making my ambers and reds too sweet, these are great subs, thanks!

I, too, don't understand the prejudice against crystal malts. In proper amounts, they add distinctive flavors as well as color - and do not all add cloying sweetness. All malts are simply ingredients that have their proper use in proper proportion (except, perhaps, for Black Patent Malt, unless you like the taste of freshly brewed ashtray.) But what I thought was really strange is that you didn't suggest the use of plain Munich or Vienna malts as substitutes (although you did suggest Caramunich and Caravienne.). Both of them can impart the color of some crystal malts, and they also add good flavor without "cloying sweetness." They are also good base malts - which crystal malts are not.

I really like your Malts series. Would you have a recommendation about how to get a feel of the flavors and taste of a specific malt without brewing a full batch beer. Also, a best side by side comparison. Would a "tea/mini-mash" of the grain would do it? It seems like the sweetness of the wort would hide much.

Great video! What about Munich in general? Or even cara-amber?

Hey there. In this video you refer to other videos in which you explain your aversion to crystal malts. Where can I find these videos? I would like to hear about your reasons. Thanks!

When swapping carapils for chit, how do you compensate for the reduced extract % (75 for carapils vs 50 for chit, 30% drop)?

Hi - late to the game with this question. But, I am trying to make a lighter bodied IPA. I am trying to substitute caramel malt 20L for something else. it is a total of 6% of my total bill. My local shop does not have caramel pils. They do have Carahell. Should I switch to this? Does it matter since it is only 6%? Or is there any other alternative to switch to?

Any chance you can throw these comparisons down in the description for reference?

I use chit in most brews-anywhere from giving body to a NEIPA to head retention in basically any other brew. Just get a big bag and split it with friends.

I too have no love for Crystal malts (in part biased from watching your channel I'm sure), but if you get a chance, check out Voodoo by a craft maltser here in Aus called Voyager. Description calls it a combination of Amber/Munich/Medium Crystal. I really really like the colour and the sweetness is similar to a spec like vienna or Munich.

Praise

I've been playing with caramunich I & 2 in place of crystal. they arent quite 1:1 sub. how do you guys approach this?

How about special B? Like it in certain beers. Great info will try some of those.

Red x is so good. It is actually a blend of malts. It gives red tone with slight biscuit tone i fine to be best with 25% grain bill for American ipa or American pale ale. Or any other red ale. Even red lager. Redx is not a smash it is several malts and the go to for red color.

I find that Caramunich III is a good substitute for C60.

Good information, I gather your aversion to crystal/caramel malts is the sweetness it adds?

Great vid,although I feel like Barts dog lol. Keep up the great work boys !

I'm trying to drop the crystals malts. Is carafoam the same as chit?

I wanted to make a herbal coffee, which Crystal Malt should I use.

When Americans say biscuit do you mean bready southern biscuit and gravy taste? I use biscuit malts in the U.K. and when we describe biscuit we mean sweet biscuit (cookies) flavour (we have a lot of different types of biscuits). I try to use this as if I add biscuits to a malt the fats get in the way.

I hate crystal malt. Love this video.

Don't mind crystal as long as it's below 10%. Anymore and it's sickly sweet. I never use them in a stout or ipa, that's madness. But in a English style you'd want a mild sweetness and some crystal does that very well

What's difference between carapils and caramel pils

I only liked the video, because of your stache

A grain bill with 9% of Chit malt in any IPA will give superior head retention.

I like a lot of people actually like crystal and caramel malts in beer so I understand if you dont but the rage against crystal is a bit bizarre. I just dont get any cloying sweetness from even 10-15% caramel. Maybe youve had too many sours and have f#$kd your palate?

Wait what's wrong with crystal malts?

Why would I want to avoid crystal? Never ran into your channel before this video, so I am a little confused.

There is nothing wrong with caramel malts! Just don't use them too much. I use .25lb of 40 and 60 along with a .5lb of Victory in my house American IPA 10 gallon batch I brew once a month. I tried a few other ways to get the color and slight sweetness but found the flavor wasn't there with the crystal subtracted.

I've heard floatings around the website of you disdain for crystal. To me at least, is just to be different and/or not needing to use it for anything. Similar to reinheitsgebot purist brewers never adopted other useful things. And the reason why a lot of "craft brewers" had issues with adjuncts like rice, sugar, etc. Different malts/adjuncts have different reasons for usage. Just have to do it in the right way. Also, Caramel/Crystal are the same thing. Cara Munich - a caramel/cystal malt - www.brewingwithbriess.com/Products/Caramel.htm Cara Pils - depends on which "carapils" your talking about. Briess Carapils is a very light caramel malt. Wayermann Carafoam/Carapils is an undermodified Pilsner (like a Chit malt). Cara Vienne - a caramel/crystal malt.

I like your earrings ;)

would you not even use crystal malt in a stout?

NO! although I do like the CaraMunich

What's wrong with crystal malts?

teespring gang!

I mean... besides caravienne, none of these are readily available to me. Would be interesting to test them though. I think it is hilarious that caravienne is marked as "caribbean" in the video parts.

I'mma try again: 'Hey there. In this video you refer to other videos in which you explain your aversion to crystal malts. Where can I find these videos? I would like to hear about your reasons. Thanks!'

Good luck subbing out caramel malts in a Quad (Special B is a caramel/chrystal malt) or in an English Barleywine where you want the flavors imparted by those malts. I tend towards Mecca Grade Opal 22/44 (cara-hybrid malts) or a touch of Patagonia Black Pearl when I want color without the sweetness.

So....Crystal malts bad?

No LHBS in my area carries chit malt...just saying.

What is wrong with crystal malt that you like to avoid it? Asking out of ignorance as a newbie.

Always great to have the crap closet in the background.

I really hate the flavor of crystal malts

Mmmmmmmmmmm

So, how do you smoke crystal malts? This video sucks.

BS