Author Topic: sub for amber malt?  (Read 1454 times)

Offline goschman

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sub for amber malt?
« on: February 11, 2015, 04:54:18 PM »
Options below. The amber malt I have used I believe to be Crisp and looks to be around 27L.

Chateau biscuit ~20L
Dingman's aromatic ~20L
Weyermann Melanoidin ~27L

I see a chart that shows that the aromatic or melanoidin would be the most appropriate subs. Thinking that the melanoidin may be the way to go but I have never used it. Any thoughts?
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Offline Wort-H.O.G.

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Re: sub for amber malt?
« Reply #1 on: February 11, 2015, 05:28:03 PM »
Options below. The amber malt I have used I believe to be Crisp and looks to be around 27L.

Chateau biscuit ~20L
Dingman's aromatic ~20L
Weyermann Melanoidin ~27L

I see a chart that shows that the aromatic or melanoidin would be the most appropriate subs. Thinking that the melanoidin may be the way to go but I have never used it. Any thoughts?

how much are you using and in what?
Ken- Chagrin Falls, OH
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Offline goschman

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Re: sub for amber malt?
« Reply #2 on: February 11, 2015, 05:34:55 PM »
1/2# (4.4%) in a schwarzbier. I realize that amber malt is not used in a Schwarz but damn did it turn out good. I assume aromatic or melanoidin would be more acceptable in this style.
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Offline HoosierBrew

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Re: sub for amber malt?
« Reply #3 on: February 11, 2015, 05:41:30 PM »
Amber malt is sort of biscuity and a little roasty to me. If you're wanting to use 1/2 lb and use what you have on hand, I would use 4 oz each Aromatic and Biscuit.
Jon H.

Offline goschman

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Re: sub for amber malt?
« Reply #4 on: February 11, 2015, 05:55:11 PM »
I don't have any grain on hand. Just planning using the LHBS that I just started going to. They don't carry Amber Malt and the listed malts are the closest from what I can tell.
« Last Edit: February 11, 2015, 06:03:00 PM by goschman »
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Offline Wort-H.O.G.

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Re: sub for amber malt?
« Reply #5 on: February 11, 2015, 06:08:43 PM »
I don't have any grain on hand. Just planning using the LHBS that I just started going to. They don't carry Amber Malt and the listed malts are the closest from what I can tell.

melanoidin is often listed as substitute for amber, biscuit and aromatic. its a matter of preference here and what you want out of it. melanoidin is basically more intense munich.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline goschman

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Re: sub for amber malt?
« Reply #6 on: February 11, 2015, 06:15:08 PM »
I don't have any grain on hand. Just planning using the LHBS that I just started going to. They don't carry Amber Malt and the listed malts are the closest from what I can tell.

melanoidin is often listed as substitute for amber, biscuit and aromatic. its a matter of preference here and what you want out of it. melanoidin is basically more intense munich.

Honestly I am just looking for an interesting note and layer of complexity. Sounds like Hoosier might be onto something with a mix of them. Slightly toasty, biscuity, and malty are all things I would be okay with. FWIW, I have something like 2.75# of Munich 10L and 9 oz of caramunich in there which is providing some maltiness...

Mixing the biscuit with either the aromatic or melanoidin might be the way to go...
On Tap/Bottled: Haze for Daze IPA, G Pils, Maibock, Watermelon Cider         

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Offline Wort-H.O.G.

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Re: sub for amber malt?
« Reply #7 on: February 11, 2015, 06:16:56 PM »
I don't have any grain on hand. Just planning using the LHBS that I just started going to. They don't carry Amber Malt and the listed malts are the closest from what I can tell.

melanoidin is often listed as substitute for amber, biscuit and aromatic. its a matter of preference here and what you want out of it. melanoidin is basically more intense munich.



Honestly I am just looking for an interesting note and layer of complexity. Sounds like Hoosier might be onto something with a mix of them. Slightly toasty, biscuity, and malty are all things I would be okay with. FWIW, I have something like 2.75# of Munich 10L and 9 oz of caramunich in there which is providing some maltiness...

Mixing the biscuit with either the aromatic or melanoidin might be the way to go...

i have split the .5 lb between biscuit and melanoidin in other beer and i liked it.
« Last Edit: February 11, 2015, 06:21:04 PM by Wort-H.O.G. »
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline goschman

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Re: sub for amber malt?
« Reply #8 on: February 11, 2015, 06:18:39 PM »
Thanks for the help. I have only attempted this beer once but felt compelled to enter it in a comp. I am curious to see how it scores since it is probably not as dry as an authentic Schwarz. I will make the appropriate changes for next batch and see how it comes out.

They actually have brown malt for my porter so I am covered there...
« Last Edit: February 11, 2015, 06:23:20 PM by goschman »
On Tap/Bottled: Haze for Daze IPA, G Pils, Maibock, Watermelon Cider         

Fermenting: Kolsch
Up Next: Summer Ale, Gose