frankvw
Well-Known Member
Cheers, everyone,
I'm hoping to brew an Irish Red Ale, which calls for 11.25lb (5.1kg) of British Pale Ale malt. Here in South Africa the staple malt is pale malt, which is essentially American 2-row. Other malts are all imported from Far Far Away Land and are therefore rather expensive.
From what I've read in other posts here and elsewhere, I can replace the British Pale Ale malt with American 2-row, and add some Munich to supply the colour and maltiness that the Pale Ale malt has but the American 2-row all by itself lacks. However, none of the posts I've seen tells me how much Munich to add.
So. What percentage of Munich (or other malt, if there is a better candidate) should I add to American 2-row in order to mimic the character of British Pale Ale malt?
All suggestions and pointers into the right direction are greately appreciated!!
// FvW
I'm hoping to brew an Irish Red Ale, which calls for 11.25lb (5.1kg) of British Pale Ale malt. Here in South Africa the staple malt is pale malt, which is essentially American 2-row. Other malts are all imported from Far Far Away Land and are therefore rather expensive.
From what I've read in other posts here and elsewhere, I can replace the British Pale Ale malt with American 2-row, and add some Munich to supply the colour and maltiness that the Pale Ale malt has but the American 2-row all by itself lacks. However, none of the posts I've seen tells me how much Munich to add.
So. What percentage of Munich (or other malt, if there is a better candidate) should I add to American 2-row in order to mimic the character of British Pale Ale malt?
All suggestions and pointers into the right direction are greately appreciated!!
// FvW