question concerning catalog and EBC

Discussion in 'Beginners Brewing Forum' started by Rudibrew, Sep 13, 2020.

  1. Rudibrew

    Rudibrew Active Member

    Joined:
    Jul 13, 2020
    Messages:
    258
    Likes Received:
    241
    Trophy Points:
    43
    Location:
    Cape Town
    Hi,so im preparing a recipe.
    the malt i have will say"black malt 500g EBC 1000"
    how do i select the appropriate fermentable when theres no item like that popping up?
    do i select a fermentable close to my stated EBC?
    the store online doesnt provide any other info on the malt.
    thanks
     
  2. Rudibrew

    Rudibrew Active Member

    Joined:
    Jul 13, 2020
    Messages:
    258
    Likes Received:
    241
    Trophy Points:
    43
    Location:
    Cape Town
  3. Rudibrew

    Rudibrew Active Member

    Joined:
    Jul 13, 2020
    Messages:
    258
    Likes Received:
    241
    Trophy Points:
    43
    Location:
    Cape Town
    also,just to be sure,ill be using the pale ale as 85% base malt.
    am i correct in saying the others are adjuncts only and shouldnt go over 10% of the grain bill?
    thank u
     
  4. Mark Farrall

    Mark Farrall Well-Known Member

    Joined:
    Oct 19, 2017
    Messages:
    1,301
    Likes Received:
    1,422
    Trophy Points:
    113
    Location:
    Melbourne Australia
    I'd just use the U.K. or U.S. black malt. Won't be virtually any difference from yours.

    Yep, the pale is the base malt. You can go over 85% with adjuncts, but that depends on what they are. That black is pretty potent stuff, so you don't want to use much generally. Probably simplest to post your recipe in the recipe section for feedback on whether there's problems with the amount of non-pale malts.
     
    Rudibrew likes this.
  5. Rudibrew

    Rudibrew Active Member

    Joined:
    Jul 13, 2020
    Messages:
    258
    Likes Received:
    241
    Trophy Points:
    43
    Location:
    Cape Town
  6. AHarper

    AHarper Well-Known Member

    Joined:
    Mar 23, 2018
    Messages:
    400
    Likes Received:
    357
    Trophy Points:
    63
    Gender:
    Male
    Occupation:
    Retired
    Location:
    Sussex, UK
    Well I'm a novice but with an EBC of 1000 I wouldn't use more than about 3%. It's like adding a red sock to a load of white underware. I have done both and the results are not pleasant lol
     
    Rudibrew likes this.
  7. Bubba Wade

    Bubba Wade Well-Known Member

    Joined:
    Sep 17, 2017
    Messages:
    604
    Likes Received:
    884
    Trophy Points:
    93
    Gender:
    Male
    Occupation:
    Controls & Instrumentation Engineer
    Location:
    Monroe, Louisiana
    Home Page:
    If you select the American Black Malt in the recipe builder, you will be okay. Note that the recipe tool uses Lovibond as opposed to EBC. There are some calculators on line to convert between the two, although Lovibond is usually used for grain color and EBC and SRM are usually used for wort color. 1000 EBC is roughly 375 L.

    And, as noted by #AHarper, a little goes a long way. I used 4.2% in a stout recipe and that was about right. I would probably not add much more than that.
     
    Rudibrew likes this.
  8. thunderwagn

    thunderwagn Well-Known Member

    Joined:
    Sep 5, 2015
    Messages:
    3,726
    Likes Received:
    7,237
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Loveland, CO
    I don't think I'd go the route of bakers chocolate. There's a lot of fat in that. I'd go cocoa powder last 5-10 minutes of boil.
     
  9. Rudibrew

    Rudibrew Active Member

    Joined:
    Jul 13, 2020
    Messages:
    258
    Likes Received:
    241
    Trophy Points:
    43
    Location:
    Cape Town
    yeah,u right.
    i popped some cocoa in at 10mins.
    its a small batch,lets see how iturns out,thanks
     
    Hawkbox and Craigerrr like this.
  10. BOB357

    BOB357 Well-Known Member

    Joined:
    Feb 3, 2018
    Messages:
    3,971
    Likes Received:
    7,259
    Trophy Points:
    113
    Location:
    Fallon, Nevada
  11. RalphK

    RalphK Member

    Joined:
    Jul 30, 2020
    Messages:
    57
    Likes Received:
    99
    Trophy Points:
    18
    Location:
    Hout Bay, South Africa
    I find it annoying when companies repackage a product with their own label and don't tell you where it is sourced. Beerlab and Beerplus tell you where they source the malt. Maybe phone Beerguevara and ask them. I wouldn't be surprised if it is just Simpsons malt repackaged.
     
    Rudibrew likes this.
  12. Yooper

    Yooper Administrator
    Staff Member

    Joined:
    Nov 16, 2013
    Messages:
    2,486
    Likes Received:
    1,565
    Trophy Points:
    113
    Gender:
    Female
    Occupation:
    Happily retired
    Location:
    Upper Michigan/Florida
    In the Recipe Builder, any user can choose what they would like to see for their malts. What I mean is, in your settings you can choose to see SRM ratings and choose the equations you want to use for lovibond, EBC, etc.
    I'm a stubborn American, so use lovibond and US gallons. But you can definitely choose your own measurements!
    upload_2020-9-14_10-2-24.png

    For example, I changed to the Morey EBC, and added black malt to a recipe and got these choices:
    upload_2020-9-14_10-5-10.png
     
    Mark Farrall and RalphK like this.
  13. Rudibrew

    Rudibrew Active Member

    Joined:
    Jul 13, 2020
    Messages:
    258
    Likes Received:
    241
    Trophy Points:
    43
    Location:
    Cape Town
    great info,thanks!
     

Share This Page

arrow_white