Help substituting grains

[Paddye]

Hello,

I am planning to try to make an AG leffe next weekend but I am having trouble substituting the grains.

My recipe calls for:
Aromatic Malt (51.2 EBC) 0.21
Belgian Diastatic Amber (50.0 EBC) 1.05
Caragold (13.0 EBC) 0.42
Pilsner (2 Row) Ger (3.9 EBC) 6.32
Wheat Malt, Ger (3.9 EBC) 1.05

does anyone know of a table somewhere that would help me to decide replacements or or should I just choose the grain my supplier has with the closest EBC rating?

Cheers
Paddy

 

[Paddye]

would these do? i was thinking of substituting them with matching amounts

Aromatic Malt replacement
http://www.brouwmarkt.nl/premium-qualit ... p-658.html

Caragold
http://www.brouwmarkt.nl/premium-qualit ... p-653.html

Wheat Malt, Ger
http://www.brouwmarkt.nl/thomas-fawcett ... 04604.html

Belgian Diastatic Amber
http://www.brouwmarkt.nl/premium-qualit ... -2490.html

Pilsner (2 Row) Ger
http://www.brouwmarkt.nl/premium-qualit ... 04548.html

Cheers
Paddy

 

[jonnymorris]

I wouldn't worry too much about the colour personally. My dutch isn't great... are these grains supplied crushed?

 

[Paddye]

mine isnt that good either. No they arent crushed but I have already invested in a mill.

 

[jonnymorris]

Looks like your substitues are spot on. What yeast have you lined up?

 

[Paddye]

Thanks.

I was planning on using two packs of Belgian Abbey II 1762 from Wyeast for 40L
http://www.brouwmarkt.nl/wyeast-1762-xl ... 03949.html