Folks, I'm planning on doing a recipe from Jamil Zainasheff's "Brewing Classic Styles", but I'm drawing a blank on the specialty grains. Jamil specifies "Special Roast" and "Aromatic Malt (20L)". The problem is I haven't a clue what to substitute for Special Roast and the Aromatic Malt I have is considerably darker at 200L! Any ideas?
Ta.
Aromatic Malt & Special Roast
-
Paddy Bubbles
- Lost in an Alcoholic Haze
- Posts: 686
- Joined: Sat Oct 16, 2010 2:12 pm
- Location: Dublin
-
jimp2003
Re: Aromatic Malt & Special Roast
You can get Aromatic Malt HERE
EDIT: Just looking at the description of Special Roast maybe Biscuit Malt might be a substitute albeit not quite as dark.
EDIT: Just looking at the description of Special Roast maybe Biscuit Malt might be a substitute albeit not quite as dark.