Amber Malt grains with extract brews

[Phil Stewart]

Hi all,

First off a quick hello as this is my first post I've been extract brewing for about 6 months and have achieved some excellent results, thanks in part to many useful pointers I've found on this forum along the way

Right, on to business: I have some Amber Malt grains I bought a few months back which I'm planning to use in my next brew. Can I use them as I would with Crystal/Chocolate/Black Malts? (i.e. malt tea @ 60-70 degrees for 30 min, remove malts then add malt extract) Or do I need to perform a starch conversion?

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Phil

[bconnery]

Hi all,

First off a quick hello as this is my first post I've been extract brewing for about 6 months and have achieved some excellent results, thanks in part to many useful pointers I've found on this forum along the way

Right, on to business: I have some Amber Malt grains I bought a few months back which I'm planning to use in my next brew. Can I use them as I would with Crystal/Chocolate/Black Malts? (i.e. malt tea @ 60-70 degrees for 30 min, remove malts then add malt extract) Or do I need to perform a starch conversion?

--
Phil

If you have amber malt that doesn't require another base malt, as outlined by Daab, then that process above will get you some extraction, as it is pretty much a mini-mash. Once you 'steep' within the right temperature range for a period of time, you are mashing...

If you can't be sure, throw in some base malt anyway just to help...

[Phil Stewart]

OK. I think I'll try going down the diastatic malt extract route, working on the assumption that the malt itself is not diastatic (there's nothing to indicate that it is).

I'm planning to do a 2 gallon brew, with something along the lines of 1.4 - 1.6kg LME and 100 - 150g of grains, which in this case will be mostly if not entirely Amber Malt, and with an amount of LME substituted with DME, which I'll of course be adding at the steeping stage.

So my next question is, how much DME do I use?

--
Phil

[Phil Stewart]

Awesome. I'll give it a go ... many thanks for the tips