Crystal malt sweetnes

[Jammybstard]

I've been thinking about the relative sweetness of Crystal malts (as you do); I have a brew which used MO, Munich, Light Crystal and dark crystal malt. The colour and body is great but the back-draft is a bit cloyingly sweet. I want to adjust the sweetness without effecting the rest of the character too much.
Adjusting the CM would be the obvious way to go, but would dark CM be sweeter than light CM or vice versa? Sounds obvious, but I'm not sure!

 

[Aleman]

Drop the dark crystal (Replace it with 5-10% of its weight with Chocolate malt for colour), and use some Carapils instead. I've noticed the dark crystal malts really do provide a very cloying sweetness, so only stick with the lighter grades in normal beers . . . a Belgian Tripel on the other hand . . . which has a lot of sugar to balance the crystal :thumb: