black malt

[Mark1964]

I cant seem to find black malt on maltmillers site is there a substitute malt i could use im making bishops tipple :

 

[Baz Chaz]

I'd give Rob @ Maltmiller a ring, he's helpful with suggestions for alternatives :thumb:

 

[Mark1964]

Ive sent an email can you suggest a decent lager yeast (dried) :

 

[Baz Chaz]

oo errr missus I don't do lager :!: I'm sure soeone will be along with a suggestion :thumb:


although I don't think lager yeast would go with black malt :whistle:

 

[Mark1964]

i know we are planning 2 seperate brews :grin:

 

[paulpj26]

I might be totally out here, but doesn't Budvar use some kind of black malt (I'm just going by the colour of the drink :lol: )

Just to explain the above, I'm trying to think of a lager that might use black malt :lol:

 

[unclepumble]

malt choice wont affect the yeast. (well it can but not in the sense i am talking about before I am corrected)

The yeast you use will affect the taste of the finished beer.

Yeast is the single most influential component of the beer you want to produce and defines 80 to 90% of the flavour of the final product.

There are plenty of black lagers about not just budvar.

There are several in mexico dos equis and modelo negra, both these were brought to mexico by austrians, and there are plenty of austrian black lagers too.

UP

 

[TheMumbler]

I cant seem to find black malt on maltmillers site is there a substitute malt i could use im making bishops tipple :

Did you look in the Fawcett's section? It seems to be there now.

 

[Mark1964]

The black malt is for an ale recipie not for the lager :shock:

 

[Tony]

Hey mark... why are you making lager with black malt?













:rofl:

Sorry, couldn't resist it!

 

[Mark1964]

dont think it would work but then again.......... No sorry for the confusion we were planning on 2 seperate brews 1 lager 1 ale the black malt is for me the lager yeast for the mrs :

 

[Aleman]

In order of choice

Saflager W34/70
Saflager S-23
Saflager S-189

Pitch two sachets (in 23L) at 20C and allow it to cool to 12-14C over 24 hours, alternatively pitch 4 Sachets at 12C.

You can replace Black Malt with Roast Barley, it's not completely the same, it wouldn't work in a stout for example, and it wouldn't work in reverse. If it is just a colouring addition then you will be fine.

 

[Mark1964]

Thanks the black malt is in a recipie for bishops tipple ill get the yeast for the lager soon :

 

[highwayman]

Thanks the black malt is in a recipie for bishops tipple

I've made that Mark...It's well good...You will love it :thumb:

 

[Mark1964]

its strong with a sg of 1066 so should roughly turn out about 7 % i reckon doing a few batches of cider till our new equipment arrives :