I've been tinkering with my recipes and which crystal malts were used. I've used it in the 40L (Crystal Light) range aiming for caramel, 60L (Medium) for fruitiness, 120 (Dark) for raisin type flavors, and so on. I've come to realize lately, should have known but was a little surprised, that some of the higher roast levels impart... I'd call it toastiness, perhaps graininess, almost rye flavors. And not toasty like Biscuit or Victory but more like (slightly) burnt bread.
I've been reading info from the various maltsters as well, for example: Our Malts Archive - Simpsons Malt
I'm wondering if I could get a discussion going on what the more experienced homebrewers here are getting out of these various malts? Do you get caramel down low, and if so at what range does it quit and become something else? What range do you get fruit? Burnt bread or similar? Burnt sugar or raisins?
I've been reading info from the various maltsters as well, for example: Our Malts Archive - Simpsons Malt
I'm wondering if I could get a discussion going on what the more experienced homebrewers here are getting out of these various malts? Do you get caramel down low, and if so at what range does it quit and become something else? What range do you get fruit? Burnt bread or similar? Burnt sugar or raisins?