Caramunich Substitute for Belgian Pale?

[John Sand]

I want to make another Belgian Pale. My keg just kicked and I already miss it. I've used a modified recipe from BCS twice, Pilsner/Caramunich/Biscuit, Saaz, Hallertau or Fuggles, Wyeast 3787. Love it. I'm out of Caramunich, but have a Lot of other grains. I'm low on Pilsner too, I don't mind subbing two row for this amber colored pale. The question is, what to sub for the Caramunich? Some say just use a medium crystal, others say that would be too sweet, as caramunich is more toasty. I have various crystals, munich, vienna, special b, aromatic, melanoidin. Any suggestions for substitution? Any great Belgian Pale recipes you recommend? Thanks.

[Beer-lord]

Take a look at this sub chart. http://www.brew.is/files/malt.html
I'm not sure there's a real sub for it but you should get close.

[mashani]

How much does it call for?

I'd sub a mix of Munich/Vienna (any of those) and maybe some Aromatic/Melanoidin, and some Special B.

If you want it to be a bit more malty then normal and this is a small amount of the grain bill, you can use some Aromatic/Melanoidin. Otherwise go with the Munich or Vienna.

Neither will be *exactly the same* as the CaraMunich, but they will give you the right "vibe" and make you a great beer.

I'd go with say a 2/3rd Munich/Vienna like grain to 1/3rd special B kind of ratio. If using any Aromatic/Melanoidin, I'd limit it to just 1oz of whatever the 2/3rd (Munich/Vienna) addition would have been.

I'd not sub regular crystal. Wrong vibe.

[MadBrewer]

Yeah I think Aromatic or Melanoidin would be the closest substitute. To me, Melanoidin is richer and more malty/malty sweet. Aromatic is said to be the same, but I think it comes off a bit more toasty maybe something closer to Vienna than munich. They are often interchanged, but I do think they are slightly different. Kind of like Victory and Biscuit malt. I prefer Biscuit, they are close but still slightly different.

[John Sand]

The BCS recipe calls for 12oz Caramunich, not insignificant. To be safe, I'd rather not risk too much sweetness. Munich/Melanoidin 3/2? Munich/Special B 3/2? What is the consensus? Lets build a recipe.
10# pale ale malt
4oz biscuit
2-3oz dark candi syrup ('cause I have some)
? Munich
? Other Belgian specialty malt
Wyeast 3787, start cool, free rise.

[BigPapaG]

Munich 3 / Vienna 1 / Melanoidin 1

[mashani]

Munich 3 / Vienna 1 / Melanoidin 1

If you are going to throw that candi syrup in there, then I think this is going to make very tasty beer. It's going to give some missing vibe without adding sweetness.

Without the candi syrup I'd want some Special B in the mix still I think.

Even with the candi syrup, since it's such a small amount, I think you could add a little bit of special B to it and be really happy. IE you could go with the above ratio, but then just take out 1oz of the Munich and replace with 1oz of the Special B. It will just add a little bit of something nifty in that small amount.

That's my story and I'm sticking to it

[John Sand]

So, without fractions of ounces, that would be 6oz Munich, 2oz @ Vienna and Melanoidin, 1oz Special B. And leave off one ounce to honor the god whose ark this is. (Sorry Indi)
Show of hands? All in flavor say "aye".

[BigPapaG]

So, without fractions of ounces, that would be 6oz Munich, 2oz @ Vienna and Melanoidin, 1oz Special B. And leave off one ounce to honor the god whose ark this is. (Sorry Indi)
Show of hands? All in flavor say "aye".

I'm all for it!

Or...

You could add a bit more candi syrup if you have it... Even with the Special B...

Maybe as a feeding after 2or 3 days of primary... Or not...

It's all good...!

[mashani]

I concur with the big Papa.

[John Sand]

Thank you for your support. You both have given me excellent brewing advice over the years, I think this will go well. I'm going to add all of the candi syrup I have, but it's only a few ounces, 3.5 by previous notes. I'll report the results.

[John Sand]

I'm brewing this right now. Funny thing, while sorting through bins, buckets, and totes for the grain, I found some Caramunich! I'm not using it, I'm sticking to our recipe.