Hi all,
I'm putting together an order for several ingredients to do a few extract batches, and a few small AG batches. The recipes come from different places, so I'm trying to understand what I can combine in the order to prevent ordering lots of smaller amounts of lots of things that might be the same. I've looked all these ingredient descriptions up, but need a bit of advice from those of you who regularly use these ingredients.
1st question - I have 3 different recipes that call for the following pale malts
- "pale malt crisp (UK)" - Blue Moon Clone (AG)
- "pale malt (maris otter)" - IPA (AG)
- "pale malt 2 row" - Centennial Blonde recipe (AG)
Is there a huge difference in these pale malts? Should I use exactly what the recipe lists, or can I combine the order.
2nd set of less important questions - I understand the difference between the different crystal malts (10 - 80L, etc), but the recipes call for 0.3 lbs of 60L and 0.3 lbs of 80L (both for the same IPA recipe). What can I expect if I combine the amounts and use either 60L or 80L? If you were going to combine, which would you choose?
3rd and maybe almost irrelevant question - What the hell is "special roast malt (america)? :cross: I've noticed several special roasts, but they all seem a bit different. This is for an Irish Red (extract), and I'm thinking that I just need to find a special roast that matches the right values (1.033 and 40 SRM). Is this right?
Thanks in advance from someone who is in awe of all the info on these message boards!
I'm putting together an order for several ingredients to do a few extract batches, and a few small AG batches. The recipes come from different places, so I'm trying to understand what I can combine in the order to prevent ordering lots of smaller amounts of lots of things that might be the same. I've looked all these ingredient descriptions up, but need a bit of advice from those of you who regularly use these ingredients.
1st question - I have 3 different recipes that call for the following pale malts
- "pale malt crisp (UK)" - Blue Moon Clone (AG)
- "pale malt (maris otter)" - IPA (AG)
- "pale malt 2 row" - Centennial Blonde recipe (AG)
Is there a huge difference in these pale malts? Should I use exactly what the recipe lists, or can I combine the order.
2nd set of less important questions - I understand the difference between the different crystal malts (10 - 80L, etc), but the recipes call for 0.3 lbs of 60L and 0.3 lbs of 80L (both for the same IPA recipe). What can I expect if I combine the amounts and use either 60L or 80L? If you were going to combine, which would you choose?
3rd and maybe almost irrelevant question - What the hell is "special roast malt (america)? :cross: I've noticed several special roasts, but they all seem a bit different. This is for an Irish Red (extract), and I'm thinking that I just need to find a special roast that matches the right values (1.033 and 40 SRM). Is this right?
Thanks in advance from someone who is in awe of all the info on these message boards!