Regional Names of Malts (Malz) need assistance

[Dunkelbiertrinker]

Hello fellow brewers.

I'm living in Switzerland, just started brewing. I however have a preference to reading in English, so I search American bier forums for advice, and recipes. I found a porter recipe that looks easy enough.

Ingredients:
• 6 lbs. 2-row malt
• 0.25 lb. black malt
• 0.50 lb. roasted malt
• 10 oz. chocolate malt
• 0.75 lb. caramel malt, 40° Lovibond
• 0.75 lb. dextrin
• 2.1 oz. Northern Brewer hops
(8.5% alpha acid), 1.5 oz. for 60 min., 0.6 oz. at end of boil
• Fruity ale yeast (Wyeast 1098)

credit (http://byo.com/malt/item/514-create-your-own-great-porter)

My struggle is what a malt is called in the good ol' US of A, is not quite the same and the Swiss website I order from calls Malz. ;-)

Even searching for name conversions is not enough.
http://torontobrewing.ca/skin/frontend/default/torontobrewing/images/info-sheets/grain-subs.pdf

I want to know what the recipe means by just plain ol' (roasted malt),
even 2-row leaves an opening to choose between several types of 2-row. since it's a porter, I chose Maris Otter.
The Black Malt I chose Carafa Type III, the Chocolate the Carafa Type II, I could be wrong tho.
here is the website I found, here in Switzerland to be the best price and product availability. http://www.brauundrauchshop.ch/default.asp
It has a language selection tool at the top.
If any kind soul would like to give help to a budding brewer, I'd be happy to hear what you have to say.

Thanks in advance.

 

[BigEd]

I suspect roasted "malt" may be a printing or editing error in the magazine. My guess is that it may have been intended to be roasted barley, a typical stout ingredient that also shows up in some porter recipes. If you cannot find it I'd just increase the other dark malts proportionally.

 

[DU99]

according to this chart it could be roasted barley

 

[Dunkelbiertrinker]

I suspect roasted "malt" may be a printing or editing error in the magazine. My guess is that it may have been intended to be roasted barley, a typical stout ingredient that also shows up in some porter recipes. If you cannot find it I'd just increase the other dark malts proportionally.

Thank you... so half a pound of roasted barley, approx 250g won't be too much for 19 liters?

 

[Dunkelbiertrinker]

according to this chart it could be roasted barley

Thank you for the link, one can not have enough conversion charts, specially in the beginning of learning to brew

 

[madscientist451]

I agree that it looks like an error in the original magazine article.
The Classic "London" porter recipe is
British 2 Row
Crystal 60L
Chocolate
Black Patent
Roasted Barley
The BYO recipe is a variation of the above. When I make English Beer Styles, I generally used English Malts or substitute American versions. I usually only use the Weyermann malts for German Beer styles. But I'd go ahead and make substitutions if you can get what you need. If you can't, pick a different recipe/style that more closely matches the ingredients you can get.

 

[BigEd]

Thank you... so half a pound of roasted barley, approx 250g won't be too much for 19 liters?

I don't care for roasted barley in porters, my preference would be to use more chocolate malt instead. But 250g will give you ~5% of the grist which will not be overwhelming.

 

[Dunkelbiertrinker]

I agree that it looks like an error in the original magazine article.
The Classic "London" porter recipe is
British 2 Row
Crystal 60L
Chocolate
Black Patent
Roasted Barley
The BYO recipe is a variation of the above. When I make English Beer Styles, I generally used English Malts or substitute American versions. I usually only use the Weyermann malts for German Beer styles. But I'd go ahead and make substitutions if you can get what you need. If you can't, pick a different recipe/style that more closely matches the ingredients you can get.

Thanks, I'm pretty fortunate with the online shop I use. I have a lot to choose from, I bought a 2 row pale for my Boddingtons clone, in their description it said it was for English style biers...
While I don't know much, but from what I read from descriptions, I'm limited to clinging to a recipe so I attain a certain level of knowing what does what ;-). For now anyways.

 

[Dunkelbiertrinker]

I don't care for roasted barley in porters, my preference would be to use more chocolate malt instead. But 250g will give you ~5% of the grist which will not be overwhelming.

Thanks!
I don't know exactly if I don't like roasted barley yet... there are some porters that I didn't get along with, (not many) ;-) I don't like Black Butte Porter by Deschutes, anymore. It was my introduction to the Porter style when I first moved to Seattle. But now after having different ones from other breweries, I will pass on the Blackbutt LOL. Maybe it has roasted barley? I like Fullers London Porter, Founders Porter (chocolate) and I LOVE Pipeline Porter by Kona (which I haven't had for over 4 years) since moving to Switzerland.

I think I'll try the roasted barley, once, after all brewing one's own, is a big ol' chemistry experiment If it does not suit me, then never again.

 

[TheMadKing]

Thanks!
I don't know exactly if I don't like roasted barley yet... there are some porters that I didn't get along with, (not many) ;-) I don't like Black Butte Porter by Deschutes, anymore. It was my introduction to the Porter style when I first moved to Seattle. But now after having different ones from other breweries, I will pass on the Blackbutt LOL. Maybe it has roasted barley? I like Fullers London Porter, Founders Porter (chocolate) and I LOVE Pipeline Porter by Kona (which I haven't had for over 4 years) since moving to Switzerland.

I think I'll try the roasted barley, once, after all brewing one's own, is a big ol' chemistry experiment If it does not suit me, then never again.

If you prefer Fullers London Porter over Black Butte, then definitely get rid of BOTH the black malt and roasted barley.

I would also add about 1-2lbs of Brown malt and mash fairly high (154 or so) on that recipe to get the thicker mouthfeel that Fuller's has.