Originally Posted by evandena
I'd like to give this recipe a shot this weekend, but I'm going to have to attempt it with a little bit different grains, due to availability. Would any of these be viable replacements? I tried doing some L to SRM calculations, and ordered the following grains:
Briess Chocolate Malt
Thomas Fawcett Pale Chocolate Malt
Briess Caramel Malt 60L
Bairds Medium Crystal Malt
I'm also going to have to use GWM Northwest Pale Ale Malt
in place of Maris Otter, not sure if that will change the above recommendation.
Which combination would you recommend? I'm not planning to use all of them, but I ordered a few pounds of each so I would have the option of choosing.
I would go with the Baird's crystal and the Briess chocolate. If you can get an English chocolate (not pale), use that. You might add 10% more chocolate to get closer to the color of the original...Briess chocolate is obnoxiously light.
I like English specialty malts quite a bit more than Briess, across the board.
I see no problem with the base malt swap.