OK, so a recipe I am thinking of trying is asking for 12 pounds of Mecca Grade Lamonta pale malt. In my search of Morebeer and NB they do not appear to have it. Assuming I can order all the other ingredients from the same place, what would be a good alternative? Is the Mecca Grade that much better that I should wait to see if they get it back in stock?
Using different malts
- Thread starter redrocker652002
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BrewnWKopperKat
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Having brewed a couple of times with Lamonta, I would substitute an American "pale ale" malt (not a lighter 2-row brewers malt). In this case, I'd look first to Rahr, then Great Western, then Briess - but any of the three are a good substitute.
https://www.meccagrade.com/maltspecs
https://www.meccagrade.com/maltspecs
Recipes are often written with the ingredients that the author used. Unless they noted their reasons for using it you never know if it was a conscious choice or just whatever they had on hand. Sub with whatever pale malt you have access to and then make it again later when you are able to source the Mecca Grade.
In general, American pale ale is probably the way to go. Match that 3.0-3.3 SRM (also called Lovibond) — the amount of kilning is the main determinant of both color and taste.
But it depends a bit on the recipe and what the grain is supposed to do. If you’re hoping to get some real malt flavor out of your base malt, another idea would be to use Simpsons Golden Promise.
But it depends a bit on the recipe and what the grain is supposed to do. If you’re hoping to get some real malt flavor out of your base malt, another idea would be to use Simpsons Golden Promise.
