Recipe Advice Thread

[denimglen]

Thought it might be handy to have a thread for some of the more advanced brewers to give some advice on recipes.

Let's see how it goes eh...

[JoKing]

Yeah - CaraAmber is so not a toasted malt like Victory. I used to think it was, but after several substitutions I have learned (the hard way) that CaraAmber is just a caramel malt. The "Amber" in the name only suggests the colour.

The best Subs for Victory is Bairds Amber, Dingemans Buscuit Malt, or Weyermann Melanoidin.

The best sub IMHO is the Buscuit ... then Amber ... then Melanoidin.

[Patrick]

Jo King: Interactive by Nature.

Has a nice ring to it.

[denimglen]

I used to think the same as Jo did, and brewed the same recipe with CaraAmber - it works in this beer but doesn't add the toastiness it should - although it does add a tiny bit.

Agree with Jo's subs of amber or melanoidin, can't speak personally about the biscuit malt.

Jo - what do you reckon the difference between Dingemans Aromatic and Biscuit is? Both look like they're kilned to the same colour range? Very similar?

And just saw that Cryer's was stocking this end of last year, are us homebrewers gonna see it? Sounds like my new favourite malt -

"Weyermann Pale Ale - Processed specifically for “English” characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager - making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides
excellent body, pale colour, and complex maltiness to finished brew."

[JoKing]

Dingemans Aromatic and Buscuit are very different. Aromatic malt is similar to Munich. It's kilned (in the same way as Pale Malts) up to around 50EBC. It's sweet to chew on and has a massive malt presence. Very sweet to smell also. It is similar to Weyermann Melanoidin malt.

Buscuit malt is a Roasted malt. It is similar to Chocolate, however it's only roasted to around 50EBC. It (as the name suggests) is quite buscuitty in the brew. Like warm toasted bread. The malt itself is dry and astringent to chew on. It's probably similar to Bairds Amber malt and to a lesser degree Brown Malt.

If you want some Weyermann Pale Ale malt - drop in a request and I'll hook a brother up. I have the pricelist infront of me now and it's exactly the same price as Bohemian Pilsner malt. I'll get it in even if you only want to try it in one brew. Or I'll get you a sack.... whatever you want.

[denimglen]

Cheers mate.

Will grab some specialties and hops off you soonish.

Cheers for the offer on WPA malt - my sack of ADM is almost finished so I may take you up on that!

[MrC]

CaraAmber is just a caramel malt
Are you sure about that Jo? I thought it was more like a light biscutty malt and not so much in the caramel/crystal line. Also, whenever I've tried steeping it it comes out all starchy/hazy. I find it needs to be mashed which indicates that it's not a crystal type malt.

Could it be a little of both perhaps?

[JoKing]

I initially thought it would be a good sub to Belgiab Biscuit from information contained on this site: http://www.craftbrewer.com.au/shop/details.asp?PID=802

However - you'll see that they say it doesn't need to be mashed... unlike the information contained on this site: http://www.craftbrewer.com.au/shop/details.asp?PID=2950

Then I realised that you can't rely on everything you read on 3rd party websites. So...

From the Weyrtmann site:

Caramunich® Type 2 - origin of the word
Question We need to know origin of the word, Caramunich and something information of use to advertise about CARAMUNICH.
Answer Caramunich® is a trademark of Weyermann Specialty Malting Company. Please do not forget using the ® for Registered trademark whenever using the name Caramunich®. The prefix “CARA” represents “Caramelized” and makes clear that all Weyermann Caramel Malts are produced in the Weyermann Roasting- and Caramelization Drums. By using this unique and patented technology Weyermann Caramel Malts show a perfect caramelisation and fine caramel flavour and aroma. “munich” represents dark malts (Munich Beer type). Please have a look at the product specification and production description of the Weyermann caramel malt production at our website

So getting back to it - I used to believe that CaraAmber was a good sub for Biscuit malt. I subbed it myself a number of times, but was not getting that roasty note out of it. So - I was wrong. It could be a little of both - but I doubt it... If you have a chew on the malts, CaraAmber is really sweet and slightly aromatic. Buscuit malt is very dry and almost acrid. It leaves the taste of cigarette butts in your mouth. Lucky this flavour doesn't translate into the brew! Well... maybe it would if you used more than the stated 5-15% maximum.

Finally CaraAmber can be used at up to 20%. I gave CaraRed a crack at 12.5% and probably could have used more - CaraAmber is from the same Green Malt but caramelised to a darker degree so I should imagine that 12.5% would be palatable also.... probably more intense flavours than the CaraRed.

I hope that all helps. Moral of the story - I was wrong. CaraAmber is not Biscuit malt.

[Stu McKinlay]

Try CaraAroma Jo... that's getting into that dry/acrid area. amazing colour (as you'll no doubt know). I'm a fan.

[JoKing]

I hear ya... I love that stuff. 300EBC and all - the new one I've got is even darker at 400EBC: Dingemans Special B. That is REALLY DRY. But good.

[Mike Neilson]

Mate that cara bohemian is acrid!!

[Reviled]

"Mate that cara bohemian is acrid!!"

And so malty and awesome!! I love that stuff, its great!

[Mike Neilson]

Simple bite into it and if you can see that the centre is shinny than its cara