The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Ever Seen This Malt

Reply
 
LinkBack Thread Tools
Old 10-25-2012, 05:14 PM   #1
dutra2418
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Quad Cities, Midwest
Posts: 42
Likes Given: 3

Default Ever Seen This Malt

I know it's nothing amazing. I just cant find much info about it online, even at the muntons site (which sucks for info in general). I am making an Amber ale. Was going to use just plane ol' two row as my base malt and then saw this at the LHBS. Can it be used as my base malt? I would assume so, the lovibond is low but I have no clue if it can self convert.

The only thing I could find was from the LD Carlson site and it said: " AMBER MALT

Has a light, biscuity dry flavor and can be used to product [sic] Bitter and Mild Ales and sweet Stouts as well as the traditional London Porters that have come back into favor recently."

Sooo? I know mild ales are similar to ambers..thoughts? Has anyone used it before? I've searched the forum and I see lots of people who have used the DME version but not as a base. I don't know if there is a difference or not.

photo-1-.jpg  
__________________
dutra2418 is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2012, 05:25 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,054
Liked 4202 Times on 3059 Posts
Likes Given: 780

Default

Amber malt is a great malt! It's NOT like amber extract, and is instead midway between "pale malt" and "brown malt".

I didn't know Munton's made it, but Thomas Fawcett makes it and it's a great malt. I use 6 ounces in my favorite IPA recipe, but I would use more in a porter or brown ale.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2012, 05:29 PM   #3
dutra2418
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Quad Cities, Midwest
Posts: 42
Likes Given: 3

Default

Thanks for the re! What are your thoughts on using it for a base malt?

__________________
dutra2418 is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2012, 05:50 PM   #4
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,054
Liked 4202 Times on 3059 Posts
Likes Given: 780

Default

Quote:
Originally Posted by dutra2418 View Post
Thanks for the re! What are your thoughts on using it for a base malt?
Definitely not 100% of the base malt. I'd use maybe a pound or so in a beer that I wanted a dry biscuit flavor in, but I've never even used that much so that's just my theory. Maybe a pound in a mild, or in a brown. In an amber ale, I'd go with no more than .5 pound and that's only if you don't want the typical sweet caramel flavor in an amber.

My DFH clone recipe uses 13 pounds of two-row and 6 ounces of amber malt- and I can taste it!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2012, 06:04 PM   #5
Majafoo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Airdrie, AB, Canada
Posts: 73
Liked 8 Times on 7 Posts
Likes Given: 1

Default

I once used a pound and it was overwhelmingly strong like bread crust toast flavor. I can't even use .25# in my ESB anymore or its all that I can pick out unless it ages and mellows for a month in the bottle.

__________________

There are beers in my carboys and my bottles.

Majafoo is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Recipe recommendation - Pale Malt, Munich, Wheat malt, and Crystal 150 Eckythump All Grain & Partial Mash Brewing 12 04-09-2012 05:14 PM
MO, Honey Malt, Roasted Malt, Crystal 70L, Cascade, Citra, Centennial, Chinook. Tooshort Recipes/Ingredients 5 10-19-2011 03:53 AM
Advice on recipe required - Rice malt and Sorghum malt spaced Gluten Free Brewing 32 03-03-2011 07:27 PM
Aciduated Malt (acid malt) recipes for a sour American ale? pdbreen All Grain & Partial Mash Brewing 3 01-29-2010 01:28 AM
Using Vienna Malt + Pale malt to replace Marris Otter gregdech Recipes/Ingredients 2 10-15-2008 11:46 PM