Substitute for British Crystal Malt 90L

[doomy86]

Hello everyone,

I would like to brew a beer similar to Fullers ESB but don't have a source for Crystal 90L.

In addition to 90% Maris Otter, i was thinking about using 10% Weyermann Cara Bohemian (64 - 83L) maybe add 2% Cara Aroma (115 - 150L)

What are your thoughts?

 

[dps51]

this may help you out
http://www.beyondthegrape.com/pdfs/beer/Grain Substitute Chart.pdf

http://www.brewforafrica.co.za/pdf/Brewing-grain-substitution-chart.pdf

 

[Martybhoy]

What yeast are you using?

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[doomy86]

@dps51
Thank you, i saw some similiar tables but on everyone of them there is no substitute for crystal 90L

@Martybhoy1980
I plan on using WLP002 English Ale Yeast

 

[Martybhoy]

Ideal yeast for the job.

I made an ESB a few months ago. Nice, but missing a bit of the toffee, caramel or whatever, that I love about Fuller's ESB. I have read since that a 90 minute boil as opposed to 60 minutes, would increase these flavours. So next time for me, a 90 minute boil it is.



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[Simonh82]

Look for dark crystal, that should be in the colour range you are looking for.

I don't think Cara-aroma would work. It is an amazing malt (a new personal favourite) but it gives a dry, lightly roasted, very malty character not the dark toffee/caramel flavour you get from dark crystal.

I'm surprised you can't find a ~90L (250ECB) crystal malts. You could try a bit of Special B which is 300 ECB or about 110L but it does have a different character to British dark crystal.

 

[doomy86]

Thank you, i will try to get some special W (280 - 320) and add that instead of the caraaroma.

What about carabohemian (170 - 220)? They describe it as having an intensive caramel malt aroma with bread, caramel and tofee notes.

@Martybhoy1980
Do you maybe have the recipe for your brew?

 

[Martybhoy]

Doomy86 -

ESB recipe (20ltr)

Grain
4.5kg Maris Otter
0.5kg British Crystal Malt

Hops
20g Challenger (1st wort hop)
50g EKG, 10 minutes
30g Challenger, 5 minutes
50g EKG, 1 minute

Yeast
WLP002

OG - 1.058-1.064
FG - 1.012 - 1.016

Mash @ 66°
Mash out and sparge @ 75°

60 minute boil.

Ferment at 18-20°.


My brews have improved since I last brewed this, but I would add something extra to increase the toffee notes. Aromatic malt perhaps.


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[Martybhoy]

I would also do a 90 minute boil.

 

[doomy86]

Thank you for the recipe, you did use 90L crystal right?

Here is mine:

ESB 18l

OG 1.058

Maris Otter 92.7%
Cara Bohemian 7.3%

Target 60min 11g
Challenger 60min 11g
Northdown 15min 7g
EKG 15min 10g
EKG DH 10g

Mash at 65C

Mashout at 76C

WLP002 @ 20C

 

[Martybhoy]

The crystal I used was 60-80L. Maybe not high enough

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[doomy86]

I transferred to a keg yesterday and had a first taste of the beer. So far it looks and tastes promising. I fermented at 22C ambient and the beer is not to estery. WLP002 really is a fine yeast.