Options below. The amber malt I have used I believe to be Crisp and looks to be around 27L.
Chateau biscuit ~20L
Dingman’s aromatic ~20L
Weyermann Melanoidin ~27L
I see a chart that shows that the aromatic or melanoidin would be the most appropriate subs. Thinking that the melanoidin may be the way to go but I have never used it. Any thoughts?
how much are you using and in what?
1/2# (4.4%) in a schwarzbier. I realize that amber malt is not used in a Schwarz but damn did it turn out good. I assume aromatic or melanoidin would be more acceptable in this style.
Amber malt is sort of biscuity and a little roasty to me. If you’re wanting to use 1/2 lb and use what you have on hand, I would use 4 oz each Aromatic and Biscuit.
I don’t have any grain on hand. Just planning using the LHBS that I just started going to. They don’t carry Amber Malt and the listed malts are the closest from what I can tell.
melanoidin is often listed as substitute for amber, biscuit and aromatic. its a matter of preference here and what you want out of it. melanoidin is basically more intense munich.
Honestly I am just looking for an interesting note and layer of complexity. Sounds like Hoosier might be onto something with a mix of them. Slightly toasty, biscuity, and malty are all things I would be okay with. FWIW, I have something like 2.75# of Munich 10L and 9 oz of caramunich in there which is providing some maltiness…
Mixing the biscuit with either the aromatic or melanoidin might be the way to go…
i have split the .5 lb between biscuit and melanoidin in other beer and i liked it.
Thanks for the help. I have only attempted this beer once but felt compelled to enter it in a comp. I am curious to see how it scores since it is probably not as dry as an authentic Schwarz. I will make the appropriate changes for next batch and see how it comes out.
They actually have brown malt for my porter so I am covered there…