Hi, i am redoing the coopers nut brown and golen ale recipes, my all time favourites. Just realised i bought dark crystal malt as oppised to the lighter variety. My nut brown 10 days in bottle is more bitter than i remember from the previous batch, so wondering if dark malt is the cause and i should do the lighter variety again for the goldrn ale, or maybe it should taste good either way?
Dark v light chrystal malt
- Thread starter squirrell
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They are quite different, both between crystal shades and between maltsters.
Being kilned at a higher temp, you may get some more toasty/burned/bitter caramel flavours and most definitely deeper colour.
There won't be one better than the other - just one more appropriate to the beer you're trying to make.
Being kilned at a higher temp, you may get some more toasty/burned/bitter caramel flavours and most definitely deeper colour.
There won't be one better than the other - just one more appropriate to the beer you're trying to make.
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