My LHBS is completely out of regular base malt -- no 2-row or 6-row.
(In the future I'll call first to check, but who would have figured?)
Anyway, since it is about 35 miles one-way and I was already there, and
because I was real disappointed since I definitely want to brew this
weekend, he suggested that I could use Gambrinus Honey Malt instead of
the usual 2-row pale, and that this would still make a reasonable beer.
I have never used honey malt before, but I went ahead and purchased 10
pounds to brew a 5-gallon batch; however, now that I've searched a bit
on the Internet, I'm getting the distinct impression that this is NOT
appropriate as a base malt -- that it has an intense malt sweetness and
shouldn't comprise more than 20% of the grain bill. I've searched and
can't find a website for the company, so I haven't been able to find out
anything specific such as whether it has sufficient diastatic power to
convert a pile of oatmeal or anything like that. As far as I can tell,
it is something like a Munich malt -- which I have never used before
either -- and I think it is also referred to as a German "bruhmalt", if
that helps anyone here understand what it is. Even my brewing software
is of no help in this.
I don't want to end up with a lousy brew, wasting a lot of my time and
money. I'm afraid I probably ought to skip brewing until I can get a
regular base malt and just save the Gambrinus to use more appropriately
later. But any suggestions are very welcome. Thanks.
Bill Velek - PERSONAL sites = www.velek.com & www.2plus2is4.com
730+ homebrewer group just for Equipment: www.tinyurl.com/axuol
340+ just for Growing Hops/Herbs/Grains: www.tinyurl.com/3au2uv
NEW group just for Homebrewing Supplies: www.tinyurl.com/2wnang
Join 'Homebrewers' to Help Cure Disease: www.tinyurl.com/yjlnyv
|
