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I haven't made this yet, mainly because the last beer I brewed prior to this recipe being posted was, of course, a Blonde Ale (with a lot of similarities to the Q2 recipe, except for the honey).Has anyone started on this one yet?
I got maris otter & pilsner malt
Which would be best to replace the pale ale malt? I was thinking pilsner?
My wheat malt is a bit suspect. All my beers with wheat are turning out much darker than they should be. I even notice it in the boiling pot. I suppose the weevils have now done real damage, although it's now been kept in the freezer
Caravienne? I got amber malt, vienna malt and aromatic malt. And caramalt & crystal?
I think the caramalt is cara 40, so maybe caramalt and using a little less?
Honey? Any type will do? Our local honey is quite dark.
It's definitely going to be quite a different beer from the challenge, but I am trying to stay in the right direction.
Yeast:
I got BRY-97 and a variety of Belgian (dry) yeasts.
Anyone any good suggestions?
I do have Tettnanger though
Depending on my current wheat beer, I may have to buy new. Meaning a trip into town (about 4-5 hours away, so would like to avoid it if I can. On the other hand: I desperately need a haircut....)
Personally, I'd go with the Maris Otter as a sub for the 2-Row.
I've never used Caravienne so I can't say for sure, but at <3% of the grist I think you would be fine with whatever gets you to your desired color.
Definitely BRY-97 as a replacement for US-05, though this beer would be very intriguing with a Belgian yeast.
Good luck!