Recent content by teh_yeast

Like I said, I have found a way to get the needed malt but I'll post the recipe anyway. 55% Pearl pale 26% Munich 11% Crystal 160 8% Pale Chocolate 600. 68C for 60 minutes. OG = 1,094; FG = 1,038; Mangrove Jack M03 yeast. Columbus @60 and @2 for 70 IBU. That's not mine so don't ask me about...

Thanks but that's not the answer to my question. Anyway, I managed to get some, so this is not urgent anymore but if one knows answer - feel free to tell me. Just in case I need it in future.

Hey, For my recipe I need pale chocolate (600 ebc). As it happens, I don't have that but I have certain amount of Bestmalz chocolate malt (900 ebc). Will it be any good if I use that instead of the original one? And how do I calculate the needed amount? Like 600/900 or otherwise? Thanks...