Hi,
I lived in Peru and have been brewing for a couple of months with certainly good results.... 8 or 9 brews of experience, all of them all-grain.
I have been improving my equipments with temperature control, kegs, CO2, etc...
Now, I have been studying different recipes but many of them consider including acidulating malts, carapils malts, munich malts, biscuit malt, aromatic malt, etc..
The problem is that locally, I can only found the following grains;
Pilsen base malt 2 -row
Pale Extra base malt 2-row
Caramel 20ºL, 40ºL,50ºL, 60ºL, etc...
corn grits
So, many times, I have to replace those special malts, and I would like to know if they only add unfermentables, how can I replace them? I know I will not achieve the same results that using the exact malt, but I have no access to them locally, and I want to replicate some clone beer as close as possible, therefore I would like to know how to adjust a recipe. For example;
Heineken clone recipe
8.0 lbs 2-row pilsner malt
5.0oz acidulated malt
4.0oz CaraPils malt
2.4lbs corn grits
2 tsp Irish moss
0.41oz Magnum (60 min)
0.13on Saas (15 mins)
3qt. starter lager yeast
-------------------------------------------
In that case, I have the pilsner malt, but acidulated and Carapils malt...
I understand that acidulated helps reduce PH of mash, but I can use lactic acid to achieve a lower PH, so the question is if I can avoid this ingredient, of I have to use lactic acid and consider any part of this 5.0oz weight of malt, increasing the pilsner malt, e.g. in 3 oz or something else, because I believe that the acidulated malt should have some proportion of fermentables sugars, right?
In the case of Carapils malt? I have no idea... should I just consider 4.0 oz more of pilsner malt, or what else can I do to simulate the effect of those carapils on my recipe...
Any help on how to replace any additional special malt would be appreciated.
I lived in Peru and have been brewing for a couple of months with certainly good results.... 8 or 9 brews of experience, all of them all-grain.
I have been improving my equipments with temperature control, kegs, CO2, etc...
Now, I have been studying different recipes but many of them consider including acidulating malts, carapils malts, munich malts, biscuit malt, aromatic malt, etc..
The problem is that locally, I can only found the following grains;
Pilsen base malt 2 -row
Pale Extra base malt 2-row
Caramel 20ºL, 40ºL,50ºL, 60ºL, etc...
corn grits
So, many times, I have to replace those special malts, and I would like to know if they only add unfermentables, how can I replace them? I know I will not achieve the same results that using the exact malt, but I have no access to them locally, and I want to replicate some clone beer as close as possible, therefore I would like to know how to adjust a recipe. For example;
Heineken clone recipe
8.0 lbs 2-row pilsner malt
5.0oz acidulated malt
4.0oz CaraPils malt
2.4lbs corn grits
2 tsp Irish moss
0.41oz Magnum (60 min)
0.13on Saas (15 mins)
3qt. starter lager yeast
-------------------------------------------
In that case, I have the pilsner malt, but acidulated and Carapils malt...
I understand that acidulated helps reduce PH of mash, but I can use lactic acid to achieve a lower PH, so the question is if I can avoid this ingredient, of I have to use lactic acid and consider any part of this 5.0oz weight of malt, increasing the pilsner malt, e.g. in 3 oz or something else, because I believe that the acidulated malt should have some proportion of fermentables sugars, right?
In the case of Carapils malt? I have no idea... should I just consider 4.0 oz more of pilsner malt, or what else can I do to simulate the effect of those carapils on my recipe...
Any help on how to replace any additional special malt would be appreciated.