American Ingredient Conversions.

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tyndyll

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Hi all,

I got a new book for Christmas (The Brooklyn Brew Shop's Beer Making Book) and am about to embark on making some of the recipes.

I'm new to all of this, having just made a few kits so far so the concept of brewing from raw ingredients is a little alien. The book is an American one and as such I'm trying to understand the conversion from their ingredients to what I can source locally.

The question is probably then either

1) Is there a resource somewhere that can convert these things?

or

2) What is the UK equivalent of Caramel 10 / 15 / 60 / 120 malts? i.e. If I was going the Malt Miller what am I typing into the search box?

Sorry for such a newb question. If there is no definitive answer to 1 I'll add a page somewhere and link to it with the information I get

Thanks!
 
These are crystal malts, values are in SRM, I believe 60 is normal crystal 150 ebc, 120 is dark crystal 350 ebc. 10 seems carahell like, 25 ebc.
 
In terms of volumes/mass, Google is your friend there. I think you might be talking about things like SRM into EBC in terms of colour scale. You can multiply EBC by 0.375 and add 0.46 get SRM (which is what your cara/crystal numbers refer to). Using your example, TMM sells:

Caramalt = 15L
Pale Crystal = 30L
Crystal = 60L
Dark Crystal = 120L
Extra Dark Crystal = 150L

I might have that last one wrong, but the website is actually a little misleading.

Hope that helps. There are no (well there are some!) stupid questions on this forum, so ask away :thumb:
 
Don't forget that American fluid ounces, pints and gallons are all different to ours. So much easier with metric as it's unambiguous.
 
rpt said:
Don't forget that American fluid ounces, pints and gallons are all different to ours. So much easier with metric as it's unambiguous.

the pint and gallon are 80% of ours, but I think the flOz is very very close?
 

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