Every Cal Common recipe I come across lists Victory (http://hbd.org/brewery/library/Malt101.html) which is supposed to similar to Biscuit malt i.e. a toasted or roasted malt. I don't have either biscuit or Victory.
What would be the best substitute in a Cal Common? I have Roasted / Amber and a load of other specialty malts that could be suitable.
Going with something similar to this recipe (http://www.alternativecommutepueblo.com/2009/09/2015-cal-common.html) and I'm trying out Mangrove Jack's California Lager yeast
Melanoidin would be close enough to Victory
I've seen biscuit malt subbed in.
I don't have Biscuit or Melanoidin unfortunately
Cara Aroma would also add to the maltiness.
Quote from: Simon_ on August 05, 2016, 03:20:31 PM
I don't have Biscuit or Melanoidin unfortunately
I'll have a look and let you know.
Yeah biscuit us the closest in flavour that we have here. Maris Otter as the base may give the same effect or just use some Munich to give the bigger malt backbone. Our pale malt has more flavour than American 2 row, so you're probably not going to miss a lot.
Also use 2 packs of yeast. The mangrove jack packs have a low cell count.
Quote from: molc on August 05, 2016, 05:43:10 PM
Yeah biscuit us the closest in flavour that we have here. Maris Otter as the base may give the same effect or just use some Munich to give the bigger malt backbone. Our pale malt has more flavour than American 2 row, so you're probably not going to miss a lot.
Also use 2 packs of yeast. The mangrove jack packs have a low cell count.
Hydrate them about 45 minutes in advance also to give you a better rate of active yeast from your two packs.
Shanna
Handy grain subs chart.
Quote from: SkiBeagle on August 06, 2016, 11:04:24 AM
Handy grain subs chart.
Only seeing this now. Very useful. Thanks