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Old 04-29-2014, 03:37 AM   #11
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Re: amber malt: You can roast your own. Take 2-Row, and roast a thin layer of it (e.g. on a cookie sheet) at 350 degrees for 30 minutes, stirring once or twice in the time allotted.

ETA: Forgot to mention this handy substitution chart: http://www.brewstock.com/brewstockbrewing.html


Last n brews: (P=Primary) (K=Keg) (B=Keg->Bottle)
7/26: Flower Power(P) 6/13: Rolling Rock (K), 6/09: Yooper's Pale Ale (K), 5/27: Columbus IPA (K), 5/17: Victory Hop Devil (K), 5/15: Summit MO SMASH (K), 5/12: Sierra Nevada Celebration (K), 5/03: Schwartzbeir (B) 4/10: Birch Beer (Soda) (K), 3/31: Sierra Nevada Pale Ale (B), 3/25: Belgian Ale (SWMBO slayer) (B), 3/21: mrbowenz English IPA (B), 3/17: Mirror Pond Ale (K), 3/17: Blue Moon's "Old Country Cousin" (B), 3/15: Sculpin IPA (B),

Reason: Forgot to mention malt sub chart
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Old 04-29-2014, 10:46 AM   #12
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Once again thanks. You guys just provided some great tips regarding substitutions.

Based on that substitution chart, now I see why my LHBS carries 3 types of base malts in the large 50# bags. With the basic 3, I guess I can pretty much brew these recipes in the book via substitution or combining.

But you know what I just recalled after reading your tips? I'm relatively new to BrewTalk.com. I basically joined because of the wealth of information for making the transition to all grain.

But despite all of the potential problems that can occur with all grain brewing, there is a similar statement throughout all of the forums here . . .

"What is the worst that can happen . . . it's still beer !"

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Old 04-29-2014, 11:35 AM   #13
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That substitution chart ROCKS! Thanks for posting it!

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