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Old 11-21-2009, 05:54 PM   #1
JLem
 
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As homebrewers, we have all sorts of info about which hops are potential good substitutes for others, but is there something like this for various specialty malts? Quite frankly, I'm confused about Biscuit vs. Victory vs. Aromatic vs. Caraamber vs Special B vs....

Is there a handy-dandy chart out there somewhere that be used as a guide when trying to sub out a malt? I understand that no sub is likely to be a perfect replacement, but sometimes I can't get a hold of something and would like to get a substitute that will get me as close as possible.
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Old 11-21-2009, 07:43 PM   #2
samc
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http://www.learntobrew.com/page/1fbc...les_Chart.html

 
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Old 11-21-2009, 07:53 PM   #3
PT Ray
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I have one of Randy Mosher's books that has some charts/graphs indicating where the malts fall in the lovibond range. It doesn't flat out say you can sub this for that but you can see what other malts fall next to it.

If I can remember to pull the book I'll look at it again, it's been sometime since thumbing through that section.

 
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Old 11-22-2009, 01:42 PM   #4
jsullivan02130
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Victory and Biscuit are the same. (Victory is just one master's proprietary term.) I believe that aromatic is just more highly kilned Munich.
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Old 11-22-2009, 01:53 PM   #5
mitch171
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Quote:
Originally Posted by jsullivan02130 View Post
Victory and Biscuit are the same. (Victory is just one master's proprietary term.) I believe that aromatic is just more highly kilned Munich.
Information like this is very helpful.

 
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Old 11-24-2009, 01:18 PM   #6
JLem
 
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Thanks samc, but that's not quite what I had in mind - that chart only includes the base malts and basic specialty malts. I was hoping there would be something that went beyond that info.

Quote:
Originally Posted by PT Ray View Post
I have one of Randy Mosher's books that has some charts/graphs indicating where the malts fall in the lovibond range. It doesn't flat out say you can sub this for that but you can see what other malts fall next to it.
Also thanks, but not quite it either. Getting the correct color is only part of it. It's really the flavor profile comparison I am looking for.

Guess I'll keep looking
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Old 11-25-2009, 05:46 AM   #7
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This is a good resource but I wouldn't say it's the be-all to end-all.

http://kotmf.com/articles/maltnames.php

I'm also interested to see what other similar resources are out there.

 
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Old 11-25-2009, 10:20 AM   #8
kristfin
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i made a very simple chart to help me convert recipies using weyermann malts. it is based on ktmf chart and info from weyermann.

please have a look and give some constructive critic
http://obak.info/misc/malt.pdf

 
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Old 01-31-2010, 02:00 PM   #9
koldk
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Exactly what I was hunting for! I do see one correction...crystal 10's wyermann equivalent is carahell according to KotMF. Thank you for sharing this!

 
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Old 01-31-2010, 03:24 PM   #10
JLem
 
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Quote:
Originally Posted by kristfin View Post
i made a very simple chart to help me convert recipies using weyermann malts. it is based on ktmf chart and info from weyermann.

please have a look and give some constructive critic
http://obak.info/misc/malt.pdf
This looks really nice. Not sure how I missed your reply when you posted it, but I'm glad I found it now. THanks.

Once quick thing I noticed though - Weyermann's smoked malt is not the same as peated malt. The smoked malt (aka rauchmalt) is smoked over beechwood and is the traditional ingredient in rauchbier. Peated malt is smoked over peat and is VERY strong and is a traditional ingredient in scotch whiskey - it is VERY different from Weyermann's rauchmalt.
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