[son_of_buncrana]

hi everyone, thanks for all the great advise everyone has given me in the past. I have an extract recipe for a Honey Nut Brown that uses 6lbs of Amber malt extract. just wondering how much in grains I should use and what kinds. thanks

[tommymorris]

Do you want to convert the extract to all grain or are you asking for suggestions on specialty grains for your recipe? Or something else?

[klickitat jim]

Honey Malt for the honey part and Pale Chocolate for the nutty part. Don't overdo them or you get sweet peanut

Honey malt needs to be mini mashed I believe. If you use a pound, just steep it in a quart and a half at about 155 for about 30-40 minutes. Should do the trick.

[Joe Sr.]

If you're looking to convert to grains i'd go with 9lbs of grain if it's LME and 8 if it's DME.

My guess is amber extract has some crystal malt in it.

I'd start with 2-row and add specialty grains for the color and flavor you're looking for.


Sent from my iPhone using Tapatalk

[denny]

Do you know who makes the extract?  Different manufacturers use different ingredients in colored extracts.

[son_of_buncrana]

I'm gong from extract to all grain. here is the recipe
 6lbs Amber Malt extract
 2lbs Honey
 1/2lb Crystal Malt(20L)
 1/4lb Chocolate Malt
 1 tsps. Gypsum
 1 1/2oz Northern Brewers hops(60min)
 1/2oz Willamette Hops(15min)
 British Ale Yeast
   wanted to do all grain and just wasn't sure how much grains or what grains I should use in place of the Amber Malt Extract. Denny, it doesn't say who made the extract.

[ynotbrusum]

Is it a British Mild or more of a brown?

For a mild, I would sub in some Maris Otter (7-8 lbs), 2 ozs. of Special B, 3 ounces of flaked barley, 1.15 lbs of Crystal 40, bump the chocolate to 5 ozs., and drop the Crystal 20 to 2 ozs.

That changes your recipe drastically, I know, but I just made a mild that was my favorite yet with that recipe (but I had no honey malt in it).  The foregoing will get your SRM right, just not sure the flavor profile with the honey malt, but I bet it will be superb.

[son_of_buncrana]

It's more of a brown then a British mild.

[dzlater]

Maybe I'm crazy, but I would think one would substitute amber malt for amber malt extract. Maybe not 100% but some ratio of pale ale malt and amber depending on what your going for?

[HoosierBrew]

Yeah you'd think they should be similar, but amber extract is usually pale malt/pils with carapils and medium crystal.  Amber malt (to me) is sort of a more biscuity/toasty Maris Otter crossed with a pale chocolate - nutty/toasty/biscuity.  I don't know that I'd use more than 8 or 10% amber malt though, but it's a great malt for a red ale or porter.

[tommymorris]

Northern Brewer and Midwest say this about their Amber LME:

"Maillard Malts Amber malt syrup is a composed of pale malt with caramel 60 for a grainy caramel sweetness and Munich malt for increased complexity and fullness."

*Bad grammar ("is a composed") straight from the site.

According to Beersmith 6# of Amber LME in a 5 gallon batch makes wort with 1043 SG and 7.5 SRM.

Substituting 2-row, Munich 10, & caramel 60 in the following amounts I can get the same SG and SRM. (Assumption 70% efficiency)

6.37# 2-row (76.1%)
1.41# Munich (16.9%)
0.59# C-60 (7%)

Sorry for going to 2 decimal places. I just told Beersmith to match the SG and SRM and that is what I got.

I don't know if you used DME or LME. I also don't know you were using Northern Brewer/Midwest Supplies extract. Even if you are this is just a guess based on information they provide on their website.

Others can chime in if I am going the right direction.

[tommymorris]

Northern Brewer and Midwest say this about their Amber LME:

"Maillard Malts Amber malt syrup is a composed of pale malt with caramel 60 for a grainy caramel sweetness and Munich malt for increased complexity and fullness."

*Bad grammar ("is a composed") straight from the site.

According to Beersmith 6# of Amber LME in a 5 gallon batch makes wort with 1043 SG and 7.5 SRM.

Substituting 2-row, Munich 10, & caramel 60 in the following amounts I can get the same SG and SRM. (Assumption 70% efficiency)

6.37# 2-row (76.1%)
1.41# Munich (16.9%)
0.59# C-60 (7%)

Sorry for going to 2 decimal places. I just told Beersmith to match the SG and SRM and that is what I got.

I don't know if you used DME or LME. I also don't know you were using Northern Brewer/Midwest Supplies extract. Even if you are this is just a guess based on information they provide on their website.

Others can chime in if I am going the right direction.

Trying again I got

6.96# 2-row (83.5%)
0.69# Munich 10 (8.2%)
0.69# C-60 (8.2%)

This seems more realistic. You can make lots of combinations to match the color and SG. I am guessing the LME is mostly 2-row with less than 10% each of the other 2 malts. 

[dmtaylor]

Is the OP's recipe for 5 gallons?  If so, the original gravity will be way too high for a brown or mild.  This is more of an old ale at 1.071 -- wowser!  Cut the amber malt back by 2 pounds if you want it to style.  As for specialty malts.... first of all, you'll want to double your chocolate malt to 1/2 pound, and secondly, add 1/4 pound of either Special Roast or Victory malt.  Also... egad, that's too many IBUs.  Knock down the Northern Brewer hops to 1 oz unless you like it super bitter.