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Old 04-30-2007, 12:01 AM   #1
jammer
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I want to make a clone of DFH 90 min this week and the recipes call for 1.6 or so lbs of amber malt. what does everyone use when a recipe calls for amber malt? munich? MO? something else? Is there actually amber malt that i just havent see before?

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Old 04-30-2007, 12:12 AM   #2
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Is the recipe referring to amber malt extract?


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Old 04-30-2007, 12:16 AM   #3
jammer
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nope, all grain. if there is actually amber malt, anyone have a replacement?

 
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Old 04-30-2007, 12:21 AM   #4
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First term in this search at Northern Brewer:

http://pivo.northernbrewer.com/nbsto...rm=crisp+amber
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Old 04-30-2007, 12:25 AM   #5
jammer
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well thanks for finding that Yuri.

what do you think i could substitute for it? caramunich I? biscuit?

 
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Old 04-30-2007, 12:38 AM   #6
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I think Victory would be a suitable substitute. Biscuit might be too intense, Munich/Caramunich might be too subtle.
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Old 04-30-2007, 09:13 PM   #7
jammer
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ive heard of roasting grain personally for amber malt. any ideas if this would work? or any other subs besides victory?

 
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Old 04-30-2007, 10:14 PM   #8
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Roast in a thin layer at 350 for 15-30 mins, maybe?

All of these malts we're talking about are pretty readily available...why are you so keen on finding a substitute?
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Old 05-01-2007, 01:26 AM   #9
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Amber has a much stronger flavor than biscuit. Biscuit really won't impart the flavor that amber malt provides. In my experience, amber malt produces a roasty flavor. Ounce for ounce or pound for pound, it's not going to be quite as intense as black patent, but a little goes a long way. Order some Thomas Fawcett amber malt (instead of crisp!!!) and you'll be ok.

 
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Old 05-01-2007, 11:27 PM   #10
jammer
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I am looking for a replacement because i cant find it locally. My LHBS said that amber is just a generic term and doesnt denote a certain malt.

I went (in person) to beer-wine.com and they had no amber malt. They were also sold out of many things.

I am in the southern RI area, anyone know somewhere near by that might have it?



 
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