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I think I may have added way too much crystal malt (33% , 15L) to my grain bill (intended ESB). O.G. was 1.063... which I know is high It was close to 3am when we were getting the wort down to temperature, and we had enjoyed too many beers to worry about trivial things like target gravity

Anyway, my question is what am I to expect from that much crystal malt?

I’ve never brewed an ESB but something tells me the batch is far from ruined. Especially since it’s 15l.

Some recipes I just viewed had anywhere from 10-20% of the malt bill as crystal malts and some were much deeper malts. Perhaps 30 may tip the flavor scales.

Was this the only crystal malt you used? Other malts are crystal-ish in hiding.


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Yes, I think you used too much crystal malt. But since it is only 15 L it will be drinkable. Now if it was something like crystal 40, 50, or upwards, it would definitely be hard to drink imo.

That’s part of the reason that I’m wondering how it’ll turn out, I figured it might be light enough to work out.

The other 66% is 2 row.

I’ve never brewed with crystal malt in an all grain batch.

I guess at the end of the day, I should have a really good idea of what it brings to the table?


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I think your beer will be fine. I brew mostly bitters and crystal malts make up 10-20 percent of all my recipes. Yours should be full bodied and sweet!

I did an additional hop boil and added it to the secondary to bring the overall IBUs up around 60 and hopefully balance it out a bit more. Also plan to dry hop to round out that sweetness. Fingers crossed.


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