drew9242
Well-Known Member
- Joined
- 25/2/09
- Messages
- 623
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Hi all.
I will explain my predicament for you. I live 800k round trip from a supplier of grain, so i get base malt whenever i am there. Unfortunatly i only have 5kg left of it, and am planning to do 2 brews soon. Now i have 25kg each of vienna and munich2. My idea was to sub my pale malt in one of the recipes for vienna. But i'm finding it hard to find info on the flavour profile of vienna.
Recipes as follow.
Batz altbier=22L
2.4kg Pale malt
2kg Munich2
.2kg Caramunich
.05kg Chocolate
(i was goin to sub spalt hops for tettanger because i have a heap of it to get rid off. Is this a bad idea)
American amber ale=22L
4.7kg Pale malt
.4kg Caramunich
.04kg Chocolate
Now question is do i sub my pale malt in the altbier for vienna and use all pale in the amber ale.
Or sub half of the pale malt in the amber ale for vienna and keep the altbier the way it is.
Your poin of views would be appreciated.
Thanks drew
I will explain my predicament for you. I live 800k round trip from a supplier of grain, so i get base malt whenever i am there. Unfortunatly i only have 5kg left of it, and am planning to do 2 brews soon. Now i have 25kg each of vienna and munich2. My idea was to sub my pale malt in one of the recipes for vienna. But i'm finding it hard to find info on the flavour profile of vienna.
Recipes as follow.
Batz altbier=22L
2.4kg Pale malt
2kg Munich2
.2kg Caramunich
.05kg Chocolate
(i was goin to sub spalt hops for tettanger because i have a heap of it to get rid off. Is this a bad idea)
American amber ale=22L
4.7kg Pale malt
.4kg Caramunich
.04kg Chocolate
Now question is do i sub my pale malt in the altbier for vienna and use all pale in the amber ale.
Or sub half of the pale malt in the amber ale for vienna and keep the altbier the way it is.
Your poin of views would be appreciated.
Thanks drew