Beer Captured Book

[Rod]

I purchased the Beer Captured book

unfortunately I find the book next to useless because a lot of the ingredients are not available arround here

ie

British 55crytal malt
British chocolate malt
Belgian special B malt
US 80L crystal malt
Belgian Biscuit malt

I could list many many more

If a list of alternatives was avalable it maybe easier

Rod

 

[glennheinzel]

Belgian Special B and Biscuit Malts can be found here- (no affiliation)
https://daveshomebrew.com.au/index.php?opti...98&Itemid=1

I think that you'll have to look for a suitable substitute for the others.



Edit: Corrected name of grains.

 

[bconnery]

The crystals are relatively easy. the 80L, 55L just refers to their lovibond score, which is the same as SRM, and refers to the colour. They may be listed as EBC but you can find how to convert... Many homebrew stores just sell medium, light and dark but if you look at stores like the site sponsors you should find colour ranges for common malts.
For things like chocolate US and British can have quite different colours but the end result will be pretty similar taste wise.
THe main malts that might be a problem are the belgian ones. Search around the site will find you some common alternatives as this has been discussed before.

 

[kook]

I purchased the Beer Captured book

unfortunately I find the book next to useless because a lot of the ingredients are not available arround here

ie

British 55crytal malt
British chocolate malt
Belgian special B malt
US 80L crystal malt
Belgian Biscuit malt

I could list many many more

If a list of alternatives was avalable it maybe easier

Rod

These will work as decent "alternatives", available through the site sponsors:

British 55L Crystal - Bairds Pale Crystal
British Chocolate Malt - Bairds Chocolate
Belgian Special B - Weyermann Caraaroma
US 80L Crystal - Bairds Medium Crystal
Belgian Biscuit Malt - Weyermann Caraamber

 

[Rod]

bconnery

are you saying the tastes will be similar , but the colour may vary

I would think taste first , colour next

Rod

 

[bconnery]

bconnery

are you saying the tastes will be similar , but the colour may vary

I would think taste first , colour next

Rod

Well possibly both, I haven't looked much into taste differences, I just know that US and British chocolates differ in colour. Beersmith (which is my data source for this conclusion...) gives UK chocolate as being much darker, and Thomas Fawcett Chocolate as being some 250EBC darker than Joe White Chocolate malt for example...

Given the lack of availability I believe of US chocolate malt in Australia I haven't investigated taste differences, just always used British chocolate malt...