My LHBS is unfortunately closing down and liquidating his stock, so when I went in today, it was pretty slim pickings. I'm brewing my usual APA this weekend, which calls for 2-Row Brewer's Malt as 80% of the grain bill. He didn't have that, but he did have Swaen Ale malt, so I picked that as a substitute. When I substitute it in Brewfather, nothing changes but the SRM, which I expected, but after reading more about Swaen Ale the description has me second guessing my decision. It says:
"Swaen Ale is used to correct over-pale malts, to produce "golden" beer and to improve palate fullness. For this a steeping degree of 44 to 46% is used, the malt is normally modified and not overmodified, it is cured at 90-95°C and thereby a colour of 6 to 9 EBC is obtained. It’s not just a darker base malt but a unique part of your unique recipes."
When I read "correct over-pale malts", it makes me think it's supposed to be used as an addition but not as your primary base malt.
Anyway - long-winded way to ask:
1) Is any one familiar with Swaen Ale
2) Should I use it as my primary base?
Here's the regular grain bill of my recipe if that helps;
3.7 kg - Brewer's Malt, 2-Row, Premium 2 °L (80.3%)
470 g - Munich Malt 8.1 °L (10.2%)
190 g - Caramel Malt 20L 20 °L (4.1%)
130 g - Wheat Flaked 1.7 °L (2.8%)
120 g - Carapils/Carafoam 2 °L (2.6%)
"Swaen Ale is used to correct over-pale malts, to produce "golden" beer and to improve palate fullness. For this a steeping degree of 44 to 46% is used, the malt is normally modified and not overmodified, it is cured at 90-95°C and thereby a colour of 6 to 9 EBC is obtained. It’s not just a darker base malt but a unique part of your unique recipes."
When I read "correct over-pale malts", it makes me think it's supposed to be used as an addition but not as your primary base malt.
Anyway - long-winded way to ask:
1) Is any one familiar with Swaen Ale
2) Should I use it as my primary base?
Here's the regular grain bill of my recipe if that helps;
3.7 kg - Brewer's Malt, 2-Row, Premium 2 °L (80.3%)
470 g - Munich Malt 8.1 °L (10.2%)
190 g - Caramel Malt 20L 20 °L (4.1%)
130 g - Wheat Flaked 1.7 °L (2.8%)
120 g - Carapils/Carafoam 2 °L (2.6%)