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Home Brew Forums > Home Brewing Beer > Extract Brewing > Pale Ale Malt Extract
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Old 03-12-2011, 04:11 AM   #1
jrt132
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Default Pale Ale Malt Extract

Hey All,

I am looking to brew an extract version of an all grain receipt that contains Domestic Pale Ale Malt and more specifically Great Western's version. Is there a extract equivalent of this malt? If not can I get the same results (taste, aroma, color...) from light LME or DME with steeping grains?

On a side note I did not see this malt in Beer Smith. Does anyone know an similar malt in Beer Smith to use. May be able to convert using Beer Smith if I know a similar malt in Beer Smith.

Any help is appreciated.

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Old 03-12-2011, 05:24 PM   #2
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You may do better with posting the recipie and asking for help converting it to a extract version.

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Old 03-12-2011, 11:38 PM   #3
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that is "2-row" pale grain. either light lme or dme is the extract sub.

google "converting all grain homebrew to extract" & u find an easy conversion formula!

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Old 03-16-2011, 01:39 AM   #4
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The recipe is a Mirror Pond clone from the Brewing Network show Can you Brew It. The recipe is as follows:

6 gallon
FG: 1.053
OG: 1.014
90 min boil
42 IBU

91.5% 5.5 kg Pale Ale Malt (Great Western)
7.00% 420 g Crystal 75L
1.50% 90 g CaraPils
Mash: 149ºF for 60 min

28 g Cascade (6% AA) 85 min - 22 IBU
28 g Cascade (6% AA) 30 min - 13 IBU
28 g Cascade (6% AA) 5 min - 4 IBU
28 g Cascade (6% AA) 0 min - 3 IBU
21 g Cascade (6% AA) dry hop - 7 days

11 g Calcium Sulfate

WLP002 (Wy1968) English Ale - 65ºF

My understanding is "Pale Ale Malt" is different than "Pale Malt." "Pale Malt" is standard two row and "Pale Ale Malt" is more highly kilned.

Thanks

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Old 03-20-2011, 04:40 AM   #5
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Any extract subs.?

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Old 03-20-2011, 06:53 AM   #6
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So their site says, "Northwest Pale Ale Malt (2.6-3.0°L)

A slightly darker base malt than our Premium 2-Row, our Northwest Pale Ale Malt is produced from well-modified, Western-grown 2-Row barley, with a kilning regimen based closely on traditional British Pale Ale malting practices. Contributes a malty complexity to beer flavor and aroma. Excellent in American Pale Ales and American versions of British beer styles. "

Sounds to me like domestic malt kilned in a British style. I use Williams Brewing malt extract and love it. I would suggest either the Amber or Pale Ale malt.

Amber, uses two row and some crystal - http://www.williamsbrewing.com/AMERI...-P1302C99.aspx

Pale Ale, more bready than the Amber and probably what I would choose - http://www.williamsbrewing.com/PALE-...-P2488C99.aspx

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Old 03-20-2011, 05:32 PM   #7
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That sounds pretty close to me. Thanks!

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