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Pages: 1

substituting malts

I started doing AG a couple of  months ago and have been very happy with the results. Been looking on here for recipes to try and I think I am going to go for the DT Clone and Denny's Rye IPA. When I started I bought a 55 lb bag of Durst Pilsener Malt and a 50 lb bag of Crisp Maris Otter. I figured it was a little cheaper in the long run. Plus, how freaking cool is it that I have 100+ lbs of malted barley in my house??!!

So the questions I have are using base malts like this for recipes that specify otherwise. Denny's Rye IPA (and based on the reviews, it must always be typed and pronounced in capital letters) specifies an American 2 row and I would think for a Belgian clone you would use a Belgian pilsener malt.

Keeping in mind that I am only brewing this for myself and some select friends at the moment what kind of differences can be expected for substituting malts from other countries?
thanks
arron

 

Dennys right. There are some slight variations between the really good malts which turns into mostly preference. I like putting individual countries malts into beers from there...german Pils into a pils, etc. I really like Durst pils, some people prefer Weyermann. I like Belgian pils over the belgian pale, thats just me.

Taste all the different malts and see what you think tastes best to you...thats what counts anyway.
thanks
connor

 

That's kind of what I thought. I'm not that interested in making an exact clone of anything, I just want to make sure that if I am trying to make something like Delirium Tremens that's what I get. From most of my reading on the board, it seems that yeast is going to cause the most substantial difference in the finished product.
thanks
jacab

 

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