Lager malt: using in Stout recipe

mike004 · Nov 14, 2005

I have several pounds of left over lager malt (the English equivalent of pilsener malt).
Could I use this in a stout recipe, as a substitute for "vanilla" pale malt?

What effect on taste/fermentation would this have?

Mike

homebrewer_99 · Nov 14, 2005

When I look at substitution of malt as something doable I ask myself, "Am I going to enter this in a contest or am I brewing for myself?" If it's for myself, I substitute.

As far as what flavor will the omission of vanilla in my malt be to my brew? A stout is pretty strong beer. I don't think it'll be missed.

mike004 · Nov 14, 2005

Thanks hb99.

By "vanilla" I meant "standard" or "basic" pale malt which can be used as the basis for lots of recipes.

Looks like I can substitute with no problems. Another option is a dark lager. But I am dying to brew my first attempt at stout.

Mike

homebrewer_99 · Nov 14, 2005

Just remember that most dark beers are made with a lot of light malt and the dark malt is used only in small portions.

Too much dark malt and the beer will taste burnt.

Dude · Nov 14, 2005

The classic recipe for stout (Ray Daniel's, in "Designing Great Beers,") dry stout in general as 90% pale malt and 10% roasted barley.

You can definitley use the pale grains!

Darth Konvel · Nov 14, 2005

Should be just fine. Might be a point lighter, and maybe a shade less toasty in taste, but I'd wouldn't be able to tell the difference probably (at least in a stout).

Lager malt: using in Stout recipe

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Lager malt: using in Stout recipe

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