What can I substitute for Belgian Biscuit Malt?

[Ian Smiley]

I have just successfully cultured Chimay Red yeast on agar slants as per
instructions recently posted on this SIG.

I am now going to brew the Trappist Dubbel detailed in the Winter '95
Zymurgy issue (hopefully it will be like Chimay).

The grain bill is as follows:

9 # Belgian Pilsener Malt
2 # Belgian Biscuit Malt
1 # Belgian CaraMunich Malt
4 oz Special "B" Malt
1 # Dark Candi Sugar

My mail order source, Frozen Worts in Massachusetts (an excellent supplier
BTW), does not have Belgian biscuit malt or dark candi sugar right now.

Does anyone know what types of malt could be substituted for biscuit malt?
And, does anyone have any ideas as to what to use in place of dark candi
sugar?

TIA
Ian
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_/ _/_/_/_/ _/ _/ Ian Smiley, Ottawa, Canada
_/ _/ _/ _/_/ _/

[CTERENZI]

Hey, Why substitute....call Amber Waves Brewing Supplies in Atlanta
Ga...They stock the full line of DeWolf/Cosyns malts(including biscuit)
and stock 3 grades of candi sugar (dark,amber and light). They also have
bitter and sweet orange peel 404-315-1100...I'm not the owner, just a
happy customer!

[Roy J. Bourcier]

According to Randy Mosher in The Brewer's Companion by Alephenalia
Publications (an EXCELLENT reference IMHO), you can "roast wetted (not
soaked) pale ale malt at 200°F for 15-20 minutes, then raising to
250-300°F for a few more minutes" to duplicate biscuit. Haven't tried it,
tho.

In my (limited) experience, processed brown sugar is an OK substitute for
dark candi in a pinch.

Good luck with your dubbel.

In article <DCp7q...@freenet.carleton.ca>, ar...@FreeNet.Carleton.CA
(Ian Smiley) wrote:

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Roy J. Bourcier rjb...@nmia.com
"Once a guy stood all day shaking bugs from his hair."
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