I'm working on a DFH Indian Brown Ale clone and have the following recipe. Steeping Grains: 10 oz. British Amber Malt 10 oz. Crystal 60L 8 oz. Chocolate Malt 2 oz. Roaster Barley 7 lbs. Light DME - I'm going to split 3 lbs early addition 4 lbs. late 8 oz Dark Brown Sugar - Going to caramelize and add with 10 minutes to go .5 oz Warrior 60 minutes 1 oz Vanguard FO Ringwood Ale Yeast Bottle Priming with dark brown sugar - I know this won't impart much additional flavor but thought it's worth a try. My LHBS doesn't have any British Amber Malt or Vanguard. They recommended Brown Malt as a possible substitute for the Amber Malt and said they would have other suggestions for the Vanguard. I'm just wondering if that's a good substitute or if you would recommend another and what I could use in place of the vanguard. Any other critiques? I was also surprised that pricing out my own extract kit came to $50, thought it would be cheaper than the prepackaged ones. Not complaining about price just wondering if that sounds about right. Thanks, Tim
I wouldn't sub brown malt for amber, especially with what you've already got in the steeping grains. I would go with something like victory or aromatic. For vanguard use hallertau, mt. hood, liberty
FWIW, From what I just read online, it looks like you would need to mash not steep Amber Malt. You also need to mash Victory or aromatic or Brown malts. 10oz is small enough that it probably would not cause problems, but you never know. It sounds like victory would be a good sub for amber malt.
Yes doing a partial mash for victory or amber is beneficial, but it isn't needed if you aren't able to. You'll still get color adjustment, added flavor and body, just possibly not all the flavor and additional fermentable sugar available from these malts.
I've read up on it a little bit and it sounds like you can make amber malt by baking 2-row. Would that have to be done before it's milled or could I have it milled at the LHBS and then take it home and bake it?
I agree that Victory is a decent substitute for Amber. However, to my taste buds Brown malt tastes more like Amber than does Victory. Amber and Brown are both very toasty, with Brown being more intense. Because of this you might think about using Brown, just not as much of it as you would Amber. The color of Brown is typically about twice that of Amber, so about half as much might be a place to start.
I figured I would have to before milling but thought it was worth asking to save a trip back to the LHBS. Thanks for the input everybody.
