I'm about to make a smoked chili ipa.
Unfortunately when I checked my malt stash, I came up short by 2lbs of Pale Ale Malt.
I've only been brewing for just over a year, so I'm not sure how much some swaps would affect a recipe...
I do have 1lb of vienna malt I will swap out for 1 of them....
but not sure what to do for the other lb, so I'd like to get opinions....
(some little extra maltiness, or a deeper color wouldn't be an issue)
I have the following as extras in my stash to use to replace the other 1lb....
1lb Munich Malt II
.5 Carared
.5 Carafoam
.5 Caramel 20
1lb chocolate
I was thinking maybe mixing .5 carared and .5 chocolate to give the spicy, smokey ipa a deeper reddish color...
I'm very open to opinions....
Thanks
T
Pale ale malt replacement...
- mindless2
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Pale ale malt replacement...
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- mumblecrunch
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Re: Pale ale malt replacement...
Good call on the Vienna.mindless2 wrote:I'm about to make a smoked chili ipa.
Unfortunately when I checked my malt stash, I came up short by 2lbs of Pale Ale Malt.
I've only been brewing for just over a year, so I'm not sure how much some swaps would affect a recipe...
I do have 1lb of vienna malt I will swap out for 1 of them....
but not sure what to do for the other lb, so I'd like to get opinions....
(some little extra maltiness, or a deeper color wouldn't be an issue)
I have the following as extras in my stash to use to replace the other 1lb....
1lb Munich Malt II
.5 Carared
.5 Carafoam
.5 Caramel 20
1lb chocolate
I was thinking maybe mixing .5 carared and .5 chocolate to give the spicy, smokey ipa a deeper reddish color...
I'm very open to opinions....
Thanks
T
I would probably use either all the Munich or half the munich and the carafoam. The carafoam shouldn't give you too much extra sweetness, just (additional) head retention. The Munich is going to broaden the body a little. You could also use the carared and carafoam together. I would definitely avoid the other two in that beer.
If you're unsure, trying tasting the malt. Crunching a few grains straight up is a good way to get a feel for the flavor it's going to add to your beer. Just remember it's likely to be a sweeter version of whatever you're tasting (much more so in the case of crystal/caramel malts).
- LiverDance
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Re: Pale ale malt replacement...
Go with the Vienna and Munich as a straight up 2lb for 2lb replacement.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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Re: Pale ale malt replacement...
LiverDance wrote:Go with the Vienna and Munich as a straight up 2lb for 2lb replacement.

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Primary:
Bottled:
In the Fridge: Hawaiian IPA
Next Up:
In the Bank: Honey Blonde Bombshell, Hawaiian IPA, Mild Ale
Researching: Hard Cider
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Re: Pale ale malt replacement...
See here: http://byo.com/hops/item/1556-using-mun ... m-the-pros" onclick="window.open(this.href);return false;
- mindless2
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Re: Pale ale malt replacement...
Thanks!
Now On Tap.....
Irish Red Ale
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