Cheers IslandLizard!
I was thinking of going for Biscuit as a substitute. The store I buy my malt from don't have Brown Malt
On another note...whats the hop quantity?
I can see its Cascade and Hallertauer but just how much
I was thinking 1.5oz of Cascade at 60 and 1.5oz of Hallertauer at 10...that's about 29 IBUS
Biscuit or Victory will work fine too. You'll lose a little of the roasted qualities Special Roast/Brown Malt brings to the party, but nothing crucial. If you have a little C80 or C120 you can add a small amount (say, 1 oz) of that in addition to the biscuit.
The recipe lists:
Cascade (60 min) 27 IBU
Hallertauer (10 min) 3 IBU
So depending on the
actual %AA of the hops you're using, you may need to adjust your amounts to get the right IBUs. It's really not critical, 10% difference in IBUs is not easily detectable, definitely when there's a lot of other stuff going on, like dark malts and spices.
You should read (or at least skim) the rest of the thread for ideas and alternative approaches to the recipe, such as spicing (when and how much).
I've not added honey to either of the 2 batches I made, but if I did, I would add it after the fermentation is about done, say 10-14 days in, and not to the boil/kettle. Let that ferment out slowly for another 2 weeks. Then cold crash and package.
You can also add more spices (as much as you like) after 2 weeks. You have a much better idea how it tastes and what adjustments are desirable. I prefer the spicing to be on the subtle side, so err on having to add some later.
Forgot to say:
Count on using fresh ginger root, not the powder. You can slice it thinly and add later to the boil as it will extract quicker that way. It will be different than adding larger chunks earlier and boiling longer. It's like cooking. No, it is cooking.
