I'm putting together my first brew since moving back to the UK, and I'm just trying to match up some malts from my recipes to what I can buy over here (I have been looking at the maltmiller website with a view to purchasing from there).
The first recipe I want to make calls for Briess Caramel Malt 10L and some Thomas Fawcett Crystal Malt 60L. Obviously these are just the ones I happened to use before I came to the UK, and I assume there are some pretty close local equivalents.
What I *think*, from looking at what's available is that I should go for caramalt to replace the caramel malt (the caramalt is 27EBC, so a little darker than the Briess version I was using) and straight crystal malt to replace the 60l (again, the crystal malt listed is a little darker but not much).
I guess my question is - is the caramel malt just a straightforward light crystal, or is there anything weird about it that I should know about? This particular recipe uses a reasonable chunk of it at about 10% of the grain bill so it will be noticeable.
UK Malt equivalents
-
- Drunk as a Skunk
- Posts: 764
- Joined: Thu Oct 08, 2015 10:27 pm
-
- Hollow Legs
- Posts: 408
- Joined: Sat Oct 10, 2015 1:09 pm
- Location: Boogie Down Brim
Re: UK Malt equivalents
This might help
http://www.brew.is/files/malt.html
And this gives a pretty good explanation of the difference in names etc with crystal malts
http://www.brewingwithbriess.com/blog/i ... amel-malt/
http://www.brew.is/files/malt.html
And this gives a pretty good explanation of the difference in names etc with crystal malts
http://www.brewingwithbriess.com/blog/i ... amel-malt/
-
- Drunk as a Skunk
- Posts: 764
- Joined: Thu Oct 08, 2015 10:27 pm
Re: UK Malt equivalents
Thanks - useful links!