Clibit
Anybody got any views on the use of these malts? Do you stick to English? Do you like the German types, or Belgian? Ever tried American crystal malts? Dark, light or medium? 

I'm still not exactly sure what I like. English caramalt has been a good friend. Dark crystal is great too. Medium crystal I've had mixed results with.

I've not used Belgian or American versions. I have used Caramunich a few times. The last bag I got was meant to be Caramunich I, but it tasted much more roasted, with a liquorice kinda thing going on. Good, but not what I expected. I've used Carabohemian a couple of times recently too, I am keen to use it more, seems good, but I want to use more than 5% to get a bigger flavour. Cara-aroma is one I want to try, very dark apparently.  

Any favourites, and how you use them, quantity and beer style?
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Pinto
Used a fair bit of crystal over the years, 120L and 60L in the main, great results from both.  Never used any of the cara's, although I have a special appreciation of belgian Special B - which to all intents is just a very dark crystal, but so much more in practice 😉

Usually used between 5 and 10%, depending on the brew.
Beer is like porn - you can buy it easily enough, but its so much more fun to make it [wink]
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Clibit
Pinto wrote:
Used a fair bit of crystal over the years, 120L and 60L in the main, great results from both.  Never used any of the cara's, although I have a special appreciation of belgian Special B - which to all intents is just a very dark crystal, but so much more in practice 😉

Usually used between 5 and 10%, depending on the brew.


The caras from Germany are good, they tempt me away from staying all English on the malt front. 
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Womble
Belgian dark crystal malt, stopped using it ... too strong ... dates, figs, Christmas pudding type flavours, sometimes bordering on burnt sugar or liquorice (but no banana)

French breweries use it a lot ... and it can become very overpowering, cloying. 

I stick to Belgian medium (40 L) just because it's what I can get hold of. 

I have used both Belgian & German crystal malts of differing styles ... but there my memory fails me ... 
Multi-tasking, easy, drink beer and watch telly.
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AdrianDBW
Womble wrote:
sometimes bordering on burnt sugar or liquorice (but no banana)



[rofl][rofl][rofl][rofl]
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Notlaw
I haven't used any American ones, but have used English, German and Belgian ones.  The ones I have liked the most are CaraMunich, Special B, CaraRye and Simpsons DRC.  With the English ones, I've found the Simpsons one have imparted more character compared to the ones by Fawcetts or Crisp, for example.
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Clibit
Notlaw wrote:
I haven't used any American ones, but have used English, German and Belgian ones.  The ones I have liked the most are CaraMunich, Special B, CaraRye and Simpsons DRC.  With the English ones, I've found the Simpsons one have imparted more character compared to the ones by Fawcetts or Crisp, for example.


What's DRC? Dark Ruby?
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GHW
I really need to get into darker crystal in bitters, meant to use 60L in my chris Colby but accidentally ordered 30L. It’s good but I’d like to see what it would have been with the 60L, or possibly darker.
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Notlaw
Clibit wrote:


What's DRC? Dark Ruby?


It stands for Double Roasted Crystal apparently, but its quite similar to Special B in that you get a lot of plum, raisin, figgy sort of flavours from it, but it has a bit less of the Belgiany characters.  It's really good, give it a try if you see it.  I got it from Brew UK
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