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Old 03-27-2013, 07:08 PM   #1
Kyled93
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Default Best Malt to keep on hand

Hey all, besides the typical base malt. What other specialty malts should I keep on hand and in my inventory?
Munich? Or Crystal 20,40,60?

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Old 03-27-2013, 07:10 PM   #2
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I always have Crystal 40 & 60 on hand. They seem to show up in every recipe.

Depending on your preferred styles, maybe some rolled oats for mouthfeel and head retention.

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Old 03-27-2013, 07:14 PM   #3
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Thanks, I have a LHBS closing and have my pick at what's left. Most of the grain is in storage containers but you have to buy both. So I figure if I'm going to get the containers I might as well get the ones with the grain I'll use the most.

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Old 03-27-2013, 07:47 PM   #4
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I can't imagine using a big container of crystal. I mean, you might have a lb of a particular crystal in a recipe, so having 10+ lbs sitting around would be a ton.

With summer coming, any of the wheat's would get my vote as well as vienna or munich.

If you have any brewing friends, you should bring them into the deal too and just slit the specialty grains.

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Old 03-28-2013, 08:11 PM   #5
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I would say Crystal 40 or 60, followed by munich or vienna malts.

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Old 03-28-2013, 08:35 PM   #6
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I think mine would be the opposite of mtbiker... I'd do Munich or Vienna, followed by Crystal.

Getting more into Lagers, and I like the munich in ales as well.

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Old 03-29-2013, 02:11 AM   #7
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Vienna, Munich, a few varieties of crystal malts, some carapils or carafoam, then maybe some Special B and/or Aromatic depending on how many Belgians you do.

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Old 03-29-2013, 02:15 AM   #8
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This is completely dependent on what you brew. I just looked at the last 12 batches in my log and I used crystal 40 and/or 60 one time.

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Old 03-29-2013, 02:46 AM   #9
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Quote:
Originally Posted by chickypad
This is completely dependent on what you brew. I just looked at the last 12 batches in my log and I used crystal 40 and/or 60 one time.
Good point.

The shop that's closing has a lot of Munich laying around. Might try to see if I can't get it for 1$ a lb. tomorrow.
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Old 03-29-2013, 03:25 AM   #10
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I would still focus most of my money on the base malts, however. True, Munich and Vienna do count as base malts (or at least some do - it depends on the particular malt's diastatic power), but most homebrewers are going to have a lot more need for Pilsner and Pale Ale malts. I would especially snap up any Maris Otter they had left, were I in a position to do so.

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