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Help With Grain Substitutions

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Curry

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Hey Guys,

Need some help with understanding what grains I can use for a USA recipe I am trying to clone. The clone is DIPA.

1. Caramel/Crystal Malt - 10L Am I correct is saying Carahell Malt by Weyermanns is an equivalent substation?
2. Great Western Premium 2-Row Malt This base malt is a 4 EBC. I was wondering if I would better of using a Pilsner Malt, like Weyermanns, instead ale malt up at 6.5 EBC.
http://greatwesternmalting.com/our-products/bulk-malts
3. Honey Malt From what I have read this malt is not available in Australia and the closest we have to it is Melanoidin. Is this correct? It will only be making up 2% of my grain bill.

Any thoughts or help would be much appreciated.

Cheers

Dave
 

felten

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That's what I would do in the same position, I think you're spot on with all 3.

Never tried honey malt ofc, but all my previous research has pointed at melanoidin as the closest substitute as well.

GL
 

QldKev

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1 and 3, I agree

2, I would not go a Weyermann Pilsner malt, I would try a Pale malt. Nothing wrong with Wy Pils, I just think it would show it's character too much for what you want. Maybe something more like BB Pale?


QldKev
 

Curry

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Thanks Guys, your help is very much appreciated.

Kev, you have convinced me to go with Weyermann Pale Ale Malt. What you say makes sense.

Cheers

Dave
 

MHB

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The Weyermann Pale Ale is a LOT darker than either the pilsner or any other light base malt you are likely to choose, nearly as dark as Vienna.
Not saying I dont love it makes a great Golden Klsch but pale it isnt
Mark
View attachment 57449
 

Curry

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Its for a double IPA, so I guess I could get away with a little bit darker colour.
 

Nick JD

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I find Wey's Pale Ale Malt has a weird flavour. Can't quite describe it, but it's not like any other base malt I've used.
 

Curry

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okay let me ask another question then.

What would everyone recommend for the base malt for a American DIPA?

Once again, thanks for all the input.

Cheers

Dave
 

Nick JD

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What would everyone recommend for the base malt for a American DIPA?
I'd challenge anyone to pick the base malt in a IIPA.

It really doesn't matter that much. Also DIPAs are not "pale" - some of them a really freakin dark (EBC 16-30).
 

black_labb

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I'd be using an aussie pale ale malt, BB pale or joe white traditional ale are perfectly fine.
 

dr K

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I find Wey's Pale Ale Malt has a weird flavour. Can't quite describe it, but it's not like any other base malt I've used.
It is probably like a Cologne Malt (is that the flavour?)
As others have noted, the base malt (within reason I suggest malted pumpkin seeds fail) is screw all in a DIPA
K
 

manticle

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okay let me ask another question then.

What would everyone recommend for the base malt for a American DIPA?

Once again, thanks for all the input.

Cheers

Dave
For any hoppy american style, I like maris otter with a touch of wey munich.

Will be way darker than the malt you are trying to sub but I like a good malt backbone to balance hoppy bitterness.
 

felten

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Depends what you want to do, If you're trying to copy the recipe exactly then I'd stick with the pilsner. Or if you want something maltier, go with a maltier malt!
 

Curry

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Thanks again guys.

All your reply's are very much appreciated.

Cheers
 

bum

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Peated is a good sub for smoked?

"Where will I put these two?"

"Oh, just jam them in anywhere."
 

brettprevans

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If u search 'grain comparison' post by myself u should get several grain comparison charts.
 

QldKev

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All mine are done on either BB Ale/Pale with 1/3 Munich, or a good hit of Perle say at least 50% (Marris otter can be used be drop the % a bit). It will come down to the exact style you are chasing.

QldKev
 

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