Depending on the retail location, the maltster could be either Thomas Fawcett and Sons or Simpsons. Please call the retail location you plan to shop with ahead to verify.
Thomas Fawcett and Sons
Depending on quantities specified in individual recipes, Crystal Malt I provides amber to reddish hues while aiding in head retention and contributing sweetness, body and caramel flavors in finished beers.
Lovibond: 42 – 48
Usage Rate: 1-15%
Moisture: 4.5% Max
Crystal Light imparts brilliant golden hues to the finished beer, and contributes subtle flavor notes of malty sweetness, caramel, and toffee.
Lovibond: 36 – 43 L
Found in Pale Ales, Bitters, Vienna’s, Octoberfest’s and other styles to impart rich amber to slightly reddish color. Useful in darker styles, Crystal Malt I provides sweetness and caramel notes in finished beers, proving versatile of a wide range of styles. It is my favorite of the Caramel malts for it’s sheer versatility.
To provide caramel malt backbone to London ESB styles, specify a recipe with 88.9% ESB malt, 7.4% TF&S Crystal I and 3.7% Amber Malt. Utilize Northdown hops @ 60 minutes remaining to achieve a bitterness of 27.4 IBU, UK Bramling cross @ 30 Min to reach 5.5 IBU’s, Challenger hops @ 15 minutes remaining to achieve 8.3 IBUs for an overall total of 41.2 IBU’S. Finish the boil, turn off heat and add in 1 oz UK Kent Goldings at a rate of 1 oz per 5 – gallons. Ferment with Wyeast 1968 London ESB yeast at 64-66F.