substitute for "Belgian Special 'B' Malt
Daniel Heidebrecht
I'm getting ingredients together to make a recipe which calls for 1/2
lb. of Belgian Special "B" Malt (the recipe is for "St. Charles Porter"
by Dave Miller from the Papazian Home Brewer's Gold book).
I don't have access to this malt and I don't really know anything about
Belgian malts - and was wondering if there were any good substitutes.
The complete grain recipe is:
7.5 lbs. American 2-row pale
.75 lb. flaked barley
.75 lb. English crystal 60L
.5 lb. Belgian Special "B" malt
.5 lb. American Victory malt
.5 lb. English chocolate malt
.25 lb. English black malt
Thanks!
Dan.
Joel Plutchak
Daniel Heidebrecht <d...@groundzero.com> wrote:
>I'm getting ingredients together to make a recipe which calls for 1/2
>lb. of Belgian Special "B" Malt (the recipe is for "St. Charles Porter"
>by Dave Miller from the Papazian Home Brewer's Gold book).
>
>I don't have access to this malt and I don't really know anything about
>Belgian malts - and was wondering if there were any good substitutes.
Special 'B' can be thought of as a highly roasted caramel malt,
so if you can get your hands on some 90L to 120L crystal, that may
do.
Since it's a porter, I'd say it'd be fairly forgiving if you can't
find anything like Special B or high Lovibond crystal. Just add more
60L crystal and maybe a couple ounces more chocolate.
--
Joel Plutchak
Spammers casually ignored, jerks cheerfully killfiled.
Robert A.
<d...@groundzero.com> wrote:
>Hello,
>
>I'm getting ingredients together to make a recipe which calls for 1/2
>lb. of Belgian Special "B" Malt (the recipe is for "St. Charles Porter"
>by Dave Miller from the Papazian Home Brewer's Gold book).
>
>I don't have access to this malt and I don't really know anything about
>Belgian malts - and was wondering if there were any good substitutes.
>Dan.
>
Not that I have found. Special B contributes a prune/plum note that
other grains don't seem to provide and is essential, (in my mind), to
some beer styles.
The Real Robert A.
robe...@calweb.com
Corny kegs $14.00 - Promash Brewing Software $19.95
http://www.calweb.com/~robertac
Mike Uchima
>
> Hello,
>
> I'm getting ingredients together to make a recipe which calls for 1/2
> lb. of Belgian Special "B" Malt (the recipe is for "St. Charles Porter"
> by Dave Miller from the Papazian Home Brewer's Gold book).
>
> I don't have access to this malt and I don't really know anything about
> Belgian malts - and was wondering if there were any good substitutes.
>
>
> 7.5 lbs. American 2-row pale
> .75 lb. flaked barley
> .75 lb. English crystal 60L
> .5 lb. Belgian Special "B" malt
> .5 lb. American Victory malt
> .5 lb. English chocolate malt
> .25 lb. English black malt
Special B is essentially a very dark crystal malt (typically 110-250L).
If you can't get it, use the darkest crystal malt you can find instead.
And if the crystal malt you substitute is significantly lighter, maybe
bump the chocolate malt up a few ounces to compensate.
Or try mail-ordering some Special B. My local shop carries it; their
web site is at www.thebrewerscoop.com.
--
== Mike Uchima == uch...@pobox.com ==
Mike Uchima
>
> Daniel Heidebrecht <d...@groundzero.com> wrote:
>
> >Hello,
> >
> >I'm getting ingredients together to make a recipe which calls for 1/2
> >lb. of Belgian Special "B" Malt (the recipe is for "St. Charles Porter"
> >by Dave Miller from the Papazian Home Brewer's Gold book).
> >
> >I don't have access to this malt and I don't really know anything about
> >Belgian malts - and was wondering if there were any good substitutes.
>
> Not that I have found. Special B contributes a prune/plum note that
> other grains don't seem to provide and is essential, (in my mind), to
> some beer styles.
...like Belgian Dubbels, for example.
But for a Porter, I think he'll be OK substituting dark crystal. It
won't be *exactly* the same, but he'll be in the ballpark.
Bob Wilcox
Bob wilcox
Alameda & Long Barn Ca.
bo...@sirius.com
"Robert A." wrote:
> On Tue, 28 Sep 1999 09:24:55 -0400, Daniel Heidebrecht
> <d...@groundzero.com> wrote:
>
> >Hello,
> >
> >I'm getting ingredients together to make a recipe which calls for 1/2
> >lb. of Belgian Special "B" Malt (the recipe is for "St. Charles Porter"
> >by Dave Miller from the Papazian Home Brewer's Gold book).
> >
> >I don't have access to this malt and I don't really know anything about
> >Belgian malts - and was wondering if there were any good substitutes.
> >Dan.
> >
>
> Not that I have found. Special B contributes a prune/plum note that
> other grains don't seem to provide and is essential, (in my mind), to
> some beer styles.
>
S. Miller
>
> Hello,
>
> I'm getting ingredients together to make a recipe which calls for 1/2
> lb. of Belgian Special "B" Malt (the recipe is for "St. Charles Porter"
> by Dave Miller from the Papazian Home Brewer's Gold book).
>
Try increasing the Victory to 1 lb - I don't think there's a lot of
difference.
Steve
Colin T
I always thought of it as raisons but I agree no substitute.
On Tue, 28 Sep 1999 15:27:14 GMT, robe...@calweb.com (Robert A.)
wrote:
>Not that I have found. Special B contributes a prune/plum note that
>other grains don't seem to provide and is essential, (in my mind), to
>some beer styles.
>
**************
Medford, NY
swap net.banet to reply via e-mail
Mike Uchima
>
> Try increasing the Victory to 1 lb - I don't think there's a lot of
> difference.
I thought Victory was a "toasted" malt? (Never used it myself though.)
Special B is more like a very dark crystal malt.
Joel Plutchak
>S. Miller wrote:
>> Try increasing the Victory to 1 lb - I don't think there's a lot of
>> difference.
>
>I thought Victory was a "toasted" malt? (Never used it myself though.)
>
>Special B is more like a very dark crystal malt.
Yeah, Victory is a very lightly roasted malt, much lighter in color
than Special B and with a different flavor profile. I'm not 100% sure
of this, but I always mentally substitute DeWolf-Cosyn's Biscuit malt
for Victory, since I've been using Schreier and DWC malts almost
exclusively for the past few years.
LongTallTexan
Victory was created as a Biscuit substitute during one of
the world wars (hence the goofy name.)
LTT
Mike Uchima wrote:
>
> S. Miller wrote:
> >
> > Try increasing the Victory to 1 lb - I don't think there's a lot of
> > difference.
>
> I thought Victory was a "toasted" malt? (Never used it myself though.)
>
> Special B is more like a very dark crystal malt.
>
A Concerned Denizen
On Tue, 28 Sep 1999 09:24:55 -0400, Daniel Heidebrecht
<d...@groundzero.com> wrote:
>Hello,
>
>I'm getting ingredients together to make a recipe which calls for 1/2
>lb. of Belgian Special "B" Malt (the recipe is for "St. Charles Porter"
>by Dave Miller from the Papazian Home Brewer's Gold book).
>
>I don't have access to this malt and I don't really know anything about
>Belgian malts - and was wondering if there were any good substitutes.
>
>The complete grain recipe is:
>
>7.5 lbs. American 2-row pale
>.75 lb. flaked barley
>.75 lb. English crystal 60L
>.5 lb. Belgian Special "B" malt
>.5 lb. American Victory malt
>.5 lb. English chocolate malt
>.25 lb. English black malt
>
>Thanks!
>
>Dan.