Help! (Again)

[belfastjacko]

Feel like the annoying kid brother but if I don't ask I'll never learn.

On the recommendation of people on this forum I bought "brewing classic styles"

I read the first couple chapters and all is good. However it is for extract brewing. Ther is a bit at the end of each recipe that says for all grain sub this grain in for this extract.

In the original extract recipes it has a bit that says steeping grains. My understanding is, your subbed in grain and these steeping grains all get put into the mash?

So if I'm right my next problem is, I went onto GHB recipe builder I can't find some of the grains the recipes ask for, like it says "biscuit" on one of the recipes, or in another there is crystal 40 and crystal 120.

All a little confusing, can someone point me to a website, or give me a clue how to translate the language in the book into GHB language.

Thanks again.

[kilianw]

Maybe you want a grain substitution chart like this?

http://www.thehopandgrain.com.au/malt-substitution-chart/

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[mick02]

Hey Jacko,

Keep plugging away with the questions, it's a great way to learn.

It looks like GeterBrewed don't stock biscuit malt but you can pick some up here - http://www.thehomebrewcompany.ie/chateau-biscuit-biscuit-malt-50-ebc-whole-500g-p-2892.html or you can substitute the grain using the chart that Killian posted the link to above.

To make things more confusing the colour of malt can be listed as Lovibond (L) or European Brewing Convention (EBC) or in some cases Standard Reference Method (SRM)

Brewtoad have a good converter to help you here - https://www.brewtoad.com/tools/color-converter

For example Crystal 40L is a lighter crystal malt which would be the same as crystal 105 EBC

Hope this answers more questions than it raises

Happy brewing
Mick