Substitute for crisp pale malt or great western pale malt
I am looking to make a blue moon clone and here is what I gathered for a recipe based off of other people's posts.
4.50 lb Pale Malt (Crisp or Great Western)
4.50 lb Wheat, Flaked
1 oz Hallertaur
1 oz Coriander Seed
0.5 oz Orange Peel
I am wondering if it would make a big difference if I switched the Crisp/Great Western pale malt for rahr 2-row. I tried searching but didn't get a lot of answers.
Rahr is fine. It's a bit "grainier" in my opinion than Klages (like Great Western), but certainly fine to use and probably won't be discernible anyway in a wit.
I think that Blue Moon recipes are pretty flexible. A lot of people just use regular old 2 row.
I didn't think it mattered, but I am going to be doubling that batch for my first all grain and starting with 10 gallon batches!
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