Grain of the Week

[GillettBreweryCnslt]

Hi Everyone,

One of the features we'll be running weekly is a grain of the week. Every Monday we'll highlight a grain and provide more information. These will eventually be kept on a blog on my website but for now I'll keep them in this thread. Enjoy!

Dave

[GillettBreweryCnslt]

Grain of the Week

Crystal 30 Malt

Ever wonder where those West Coast Pale Ales and IPAs get their sweet, malty backbone and their amber hue? Well, look no further than Crystal Malts. Otherwise known as "Caramel Malts", these malts originate from 2-row barley and are kilned in a moisture-rich environment unlike standard base malts, giving them a higher ratio of starches that cannot be converted to alcohol, thus sweetening your finished product. Crystal malts also contribute greatly to the body and head retention of a beer. Caramel 30 is at the lighter end of the crystal malt spectrum and will produce a balanced caramel flavour and body in finished beer. The most common use of Crystal 30 malt would be in American Pale Ales or American IPAs, but is diverse enough to contribute caramel characteristics to American Amber Ales, and light ale styles such as Blonde Ales. We recommend keeping C-30 to 20% or less of your grain bill to avoid cloying sweetness in finished product. Our featured recipes for this style include:

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For this week, Crystal 30 malt and all American IPA kits are on sale!