Originally Posted by lumpher
totally depends on the recipe as to what grains can be substituted, added, changed, etc. what are you trying to make?
I am a British ale brewer... I sometimes do simple Belgians.
I can't but help but think that at about $30 per 50lbs cutting a sack of M.O. or G.P. would drop my costs a little closer to the 1990's levels I remember... Honestly, the last domestic ingredient I used was the Ashburne Mild, for a smash, when it first came to my attention 3 or 4 years ago. IMO, a good malt with great colour.
Great Western Pale
2.6-3.0°L - A slightly darker base malt than our Premium 2-row malt due to longer British Pale Ale-style kilning. Contributes a malty complexity to beer flavor and aroma.
I am also seriously intrigued by their crystal malts.... sorta' makes me feel like a low-life crack dealer cutting his product.