selecting the correct grains for recipe

[jeepmarine71]

I'm fairly new to AG. There are so many types of grains and similar ones sometimes have different names. Any cheat sheets (conversion chart) you guys know of?

I have a recipe from the Home brewers garden book i wanted to do. I was thinking of ordering from Northern Brewer, but I am having difficulty.

the recipe calls for 6 lbs of Klages pale malt, 1 lbs of toasted malt, 3/4 lbs of Munich malt, 3/4 lbs of aromatic malt, 3/4 lbs of 60 L British crystal malt and 1/2 lbs of 40 l British crystal malt. Any wisdom?

Thanks,
Shad

 

[nathan]

You can buy all of those but the Klages at almost any online home brew shop. I use Austin Home Brew Supply, and I know they have all but that base malt. For the base malt, you know it's a pale malt, so consider the origin of your recipe and select a pale malt that suits it. Usually you will find a six-row (rarely used for a full base malt portion), and in the two rows you will find at least these three: US, UK, and German. Pick the one most suited to the region your recipe comes from, or toss a coin and see how it comes out. The rest you can get at AHS along with it.

 

[TexLaw]

Klages is just a variety of two row barley. I think Briess uses U.S. Klages, as do other maltsters. However, any U.S. two row malt should work just fine.

"Toasted malt" is pretty vague, but I bet the recipe refers to Victory malt or biscuit malt.

The Munich malt in the recipe probably is "light" Munich (i.e., usually around 8-10L). However, that is hard to tell, as the amount is small. It might be the dark Munich (i.e., usually around 20L). You could probably use either and have a good beer, but it will make a bit of a difference. Light Munich adds breadier malt character, while dark Munich adds toastier malt character. The difference is something like the difference between bread and bread crust.

That looks like a lot of aromatic malt, but it's not so much that it gives me the willies. I usually try to keep melanoidin or aromatic malt additions to a half pound or less for five gallons. However, I know many who have a pound with great success, so don't let my personal tastes get too much in your way.

What is the yeast and the hop schedule? Those will make a big difference in a beer like this.


TL

 

[The Blow Leprechaun]

The toasted malt could also just be pale malt toasted in an oven at 350 degrees.

 

[jeepmarine71]

It is an Oregano Pale Ale, it has an Extract recipe and an AG version. IG 1.057, FG 1.012-1.016

2 ounces of East Kent Goldings hops for bittering
1 ounce Fuggles hops for bittering
1 ounce fresh oregano
.5 ounce home grown Fuggle whole hops for flavoring
.5 ounce home grown Willamette whole hops for aroma
Yeastlabs A02 American Ale

Mash-in at 153F and hold for 90 min. Sparge at 170F and collect 5.5 gallons.

 

[Passload]

It is an Oregano Pale Ale, it has an Extract recipe and an AG version. IG 1.057, FG 1.012-1.016

2 ounces of East Kent Goldings hops for bittering
1 ounce Fuggles hops for bittering
1 ounce fresh oregano
.5 ounce home grown Fuggle whole hops for flavoring
.5 ounce home grown Willamette whole hops for aroma
Yeastlabs A02 American Ale

Mash-in at 153F and hold for 90 min. Sparge at 170F and collect 5.5 gallons.

Wow hops galore. Word from the bird.