Grain replacements

[Yosh]

I'm looking brew

http://www.northernbrewer.com/documenta ... keBomb.pdf

and hoping to can get it all from the malt miller.

Any ideas what I can replace:

Briess 2-row,
Briess cherrywood smoked malt
Briess midnight malt

Is replacing Briess2 row with marris otter OK?
I was looking at replacing Briess midnight with one of the Weyermann Carafa but I'm not sure which type, any idea what the difference is?

[Wonkydonkey]

The midnight malt,,, I could only see wheat type. It says debittered no astringency. So if you want to use carafa, then the dehusked/special is the type you want, as it gives a smoother flavour. I know they do a carafa type3 special but I'm not sure on the colour is, I think you may want carafa type 2 special/dehusked

Anyhow cherry smoked malt, I think the peat smoked stuff would be to much smoky, you need the other smoked malt that MM does.
I have the peat smoked stuff and it a lot more smoky than the other, but I had to get it as he sold out of the other

Briess web page says
Midnight wheat malt
550 colour
Subtle, smooth,
no bitter, astringent,
dry flavors
or aftertaste,
starts slightly sweet, hints of roasted flavor,
finishes exceptionally
clean
Bitterless black malt that can be used in any recipe calling for debittered black malt.

Midnight Wheat Malt is the smoothest source of black color of any malt available.

So like I said carafa type 2 special is around that colour

[Yosh]

Cheers donkey, I will give those a shot.

[Rookie]

Lager malt would be a better replacement for Briess 2-row than M O.
I don't think anything available to the home brewer would work to directly replace cherry wood smoked malt (smoke your own?).
Midnight wheat is the best grain for dark color with the least roastiness. Caraffa with the same color rating would be the best sub.

[Yosh]

Thanks for the input rookie.

[Rookie]

Thanks for the input rookie.

You're welcome. Last year I did some experiments with different grains and techniques for making black versions of different pale colored beers. I wrote it all up and submitted it to BYO, so I can't say a whole lot about it until I hear yay or nay, but I'm probably safe in saying midnight wheat would be my first choice.

[Clibit]

Is UK roasted wheat a close match for midnight wheat?

http://www.themaltmiller.co.uk/index.ph ... oductId=35

[Rookie]

Is UK roasted wheat a close match for midnight wheat?

http://www.themaltmiller.co.uk/index.ph ... oductId=35

I've never seen roasted wheat, but it could be.

[super_simian]

Is UK roasted wheat a close match for midnight wheat?

http://www.themaltmiller.co.uk/index.ph ... oductId=35

I've never seen roasted wheat, but it could be.

Pretty sure Midnight Wheat is a proprietary name for a brand of roasted wheat. Debittered roasted malts are made (in broad terms) by removing the tannic roasted husk material of the roast grain; wheat is naturally huskless.

[f00b4r]

Brew UK do cherry smoked malt.

[f00b4r]

They also do breiss midnight malt, if it is meant to be a wheat malt (they actually have a breiss section).

[Yosh]

I was thinking of splitting the recipe in 2 and adding cocoa nibs to one batch, any ideas what might be a suitable quantity?