General Category > Extract/Partial Mash Brewing
Locating English Pale Malt Extract
a10t2:
I agree 100%. I was just pointed out that "English pale" != Maris Otter. And depending on the rest of the recipe it might not be absolutely critical even if it did.
bendbrew: I say if you can't find MO extract, get a quality English pale ale extract and call it a day.
Thirsty_Monk:
--- Quote from: a10t2 on November 24, 2009, 08:18:01 AM --- !=
--- End quote ---
You must be a C programmer ;D
bendbrew:
Thanks for the advice-I found one place in Connecticut that sells MO; however they're charging $16 for 3.5lbs. What would be a good equivalent? Munton's?
neilrobinson:
Try Rebel Brewer, out of Nashville, TN. That is where I get my extract from. I usually go with the dry malt but they also have liquid malt. Either way they offer some of the lower prices I found. Their website is set up to offer quite a bit of information on the products they sell. For instance, they tell you the alpha acid percentage of the batch they have on hand and what the range is for that type.
a10t2:
--- Quote from: bendbrew on November 24, 2009, 08:32:27 AM ---What would be a good equivalent? Munton's?
--- End quote ---
According to Ray Daniels, M&F is the least fermentable. Cooper's is the most fermentable, followed by Alexander's and John Bull in that order. So I guess I would say it depends on the attenuation you want. In an ESB, probably something on the high end.
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