No crystal malt - advice on replacing with biscuit malt

[Matt]

Hi chaps,

I'm brewing this tomorrow …

UK Pale Ale Malt 5.00 kg
UK Medium Crystal 0.30 kg
UK Torrified Wheat 0.12 kg

UK Challenger 5.6 20 g First Wort Hopped
UK Challenger 5.6 20 g 20 Min From End
UK Challenger 5.6 20 g 15 Min From End
UK Golding 4.1 20 g 15 Min From End
UK Challenger 5.6 20 g 5 Min From End
UK Challenger 5.6 20 g 1 Min From End

Based on 68% eff
37 IBU's
Fermenting with WLP 002

… but just discovered LHBS is out of crystal malt. I have some biscuit malt so wondering about using that instead. How much would you suggest as a replacement so as not to go too heavy on the digestive taste?

Cheers,
Matt

[Matt]

Thanks DaaB. I believe the WLP002 will help with sweetness too.

Still humming and hah-ing - just seen this one of Bods using biscuit as a prominent adjunct.

viewtopic.php?t=9261&postdays=0&postord ... it&start=0

[oblivious]

What about increasing the mash temp?

[mysterio]

I would have no problem subbing. It'll be a different flavour but I don't think biscuit malt will radically change the flavour in the same way that brown malt or roasted barley will.

[Matt]

I would have no problem subbing. It'll be a different flavour but I don't think biscuit malt will radically change the flavour in the same way that brown malt or roasted barley will.

That's what I was hoping to hear . I'm going for something like Bods 250g each Biscuit and T Wheat, no crystal and knocking the IBU's back a snatch.

Cheers for the input gents,

Matt

[Matt]

Well, mash is underway at 67°C WLP002 not looking too lively though, looks like I'll have to use the backup Gervin with a DFS.

[mysterio]

Did you make a starter with the WLP002?

[Matt]

Did you make a starter with the WLP002?

Yeah, I made a 1 litre starter Myst, on Thursday eve this week. I have been rousing it whenever I remember but there doesn't appear to be much activity - no particular krausen just a few bubbles, and no visible increase in the flocc'd cake in the bottom.

I had decided not to risk it, but to leave it and if it takes off in the next few days, brew again midweek.

What do you think?

Cheers,
Matt

[mysterio]

Oh right, I thought you'd pitched it into your main batch.

I think you're right to wait until it's active. I wasted a batch recently pitching a one day old starter of WLP002 that wasn't active, nothing happened for 3 days and then it was the most pathetic fermentation i've ever seen. Yours should be fine once the starter is going though.

[Matt]

OK, thanks for steer on that. 2008 was going to be my year of getting into using liquid yeast … not a good start!

Cheers,
Matt