Grain Substitution

[wessmith]

Doc, your substitute malts are spot-on. You can also use JWM Amber for a slightly milder "biscuit" flavour, and dark munich for a (very) much milder melanoidin.

Wes.

 

[Batz]

If someone would do up a chart with all the substitutions on it

Well........... I would copy it for my file


I know I am a lazy bugger

 

[wedge]

has anyone brewed this yet?

 

[Jovial_Monk]

Mark, just toast some light malt in place of the biscuit. the honey malt is supposed to increase maltiness, mebbe sub some carapils?

Jovial Monk

 

[THE DRUNK ARAB]

wedge, it is going to happen SOON :angry: I will report on it when brewed.

JM, I am subbing CaraAmber for the Biscuit and Melanoidin for the Aromatic and Honey malts.

C&B
TDA

 

[wedge]

was that a bad question to ask?

 

[THE DRUNK ARAB]

No wedge, not a bad question. It has been on the "to brew" list for 4 months now and other beers keep getting in the way !

C&B
TDA

 

[wedge]

yep. I'm going to do it for you this weekend Have to use kolsh yeast though will ferment at 20oC

 

[wedge]

ok few things didn't work and a few did.

The yeast was old and is not ready in time. Tried the hoegarden wyeast, could have an infection, not really sure. So i'm using JM Windsor.

Decided i wanted Belgium hops rather than POR. So bittering with Hallertau and Tettnaga and Finishing with Hallertau.Only 30ish IBU

Throwing in 500g of B/Kandy and 300g of honey for some distinctive flavours.

I also accidently bought Pale Malt istead of Pilsner aswell. So this beer is a bit darker. Will post final recipe.

 

[wedge]

Ok this is what i did. Promash said Honey gives not points to your wort and Belgium candi only gives 1.005. WRONG!! :angry:

The wort finished with a SG of 1.078. Thats effiecincy of 90% or more. I'm sure that if nothing else the B/Candy probably has a SG similar to invert sugar!! Dammit. Oh well. Live and learn. Other than that is taste beaut!

Honey Blond

A ProMash Brewing Session - Recipe Details Report

Recipe Specifics
----------------

Batch Size (L): 20.50 Wort Size (L): 20.50
Total Grain (kg): 6.63
Anticipated OG: 1.061 Plato: 15.08
Anticipated EBC: 17.1
Anticipated IBU: 31.1
Brewhouse Efficiency: 67 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
83.0 5.50 kg. JWM Traditional Ale Malt Australia 1.038 7
1.7 0.11 kg. Weyermann Caraamber Germany 1.037 70
1.7 0.11 kg. Weyermann Munich I Germany 1.038 15
1.7 0.11 kg. Weyermann Melanoidin Germany 1.037 70
4.5 0.30 kg. Honey Malt Canada 1.001 27
7.5 0.50 kg. Candi Sugar 1.005 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Hallertau Hersbrucker Plug 4.75 13.4 60 min.
30.00 g. Tettnanger Tettnang Pellet 5.60 17.1 60 min.
15.00 g. Hallertau Hersbrucker Plug 4.75 0.7 15 min.
15.00 g. Hallertau Hersbrucker Plug 4.75 0.0 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.30 Oz Corriander Seed Spice 10 Min.(boil)


Yeast
-----

Danstar Windsor




:angry:

 

[Jovial_Monk]

hahahahahaha Wedge! Glad the Windsor came in handy after all. NEVER accept yeast more than 6 months old, certainly not at full price!

And your kerfuffle with the promash figures only confirms me in my belief to use pen paper + calculator for a while b4 moving on to fancy programs


Jovial Monk

 

[wedge]

That true JM. I only assumed that The B/Candy i got was === promash candy


oh well

 

[Hoops]

If someone would do up a chart with all the substitutions on it

Well........... I would copy it for my file


I know I am a lazy bugger

Here you go, just for you Batz
I played around with this today so it can be printed out on A3
(I just found where the laminator at work lives h34r: )

EDIT : This info is from the BYO website link that Crackers posted above.

View attachment Grain___Adjunct_chart.doc

 

[Doc]

Great work Hoops.
That is heading to the laminator next time I'm in the office too.

Now we just need to create the substituion tables.

eg
Belgian Biscuit = Weyermann CaraAmber
Special B = Weyermann CaraAroma
Farbmalz = Roast or Black Malt
Belgian Aromatic = Hoepfner Melanoidin

Beers,
Doc

 

[Goat]

Great stuff Hoops - I've been looking for something like this for ages !!

 

[GMK]

Can anyone tell me what is Bries Extra Special Malt?

What can i substitute for it.

thansk in advance.

my stout recipe calls for it...

 

[Jovial_Monk]

Have you looked at the Bries site?

Jovial Monk

 

[GMK]

no...

what is the bries site?

 

[johnno]

Can anyone tell me what is Bries Extra Special Malt?

What can i substitute for it.

thansk in advance.

my stout recipe calls for it...

GMK
I thought it may be something you got asked at the HBS at the end of your order. As in "would you like Bries with that"?

http://www.briess.com/

cheers

 

[GMK]

Thanks Johno