Over here I asked about this recipe.
The recipe requires .5 lbs 80 L/SRM Crystal Malt.
The company I buy my grain from only supplies a 30 SRM Crystal Malt. I understand the difference in the numbers thanks to this thread
I can get the 80L somewhere else, but then it becomes a bit expensive because of postage. Can I double up (or use 2.6x) on the 30 SRM Crystal Malt to hypothetically get closer to the 80 L (2.6 x 30 = 80) sweetness and caramel level or is that going to throw the recipe off?
Thank you
The recipe requires .5 lbs 80 L/SRM Crystal Malt.
The company I buy my grain from only supplies a 30 SRM Crystal Malt. I understand the difference in the numbers thanks to this thread
I can get the 80L somewhere else, but then it becomes a bit expensive because of postage. Can I double up (or use 2.6x) on the 30 SRM Crystal Malt to hypothetically get closer to the 80 L (2.6 x 30 = 80) sweetness and caramel level or is that going to throw the recipe off?
Thank you