Traditional Bock Rostmaz replacement

[erikn68]

I am going to be brewing sometime a traditonal bock from Jamils book. I know he has rostmalz from germany in it. I know we cannot get it. What would be a good carmel malt to use in place of it. I am thinking 120L but I am not sure if it is dark carmalized enough.

Any suggestions.

Thanks

Erik
Hopfen und Malz, Gott erhalt's!!!

[brewinhard]

I don't believe they make the Roszmalt anymore. If I remember correctly the Pope recommends using extra dark crystal 150L (Simpsons) in place of it. It won't make the same beer, but still a good one.

[ajdelange]

They don't make Röstmalz anymore? Weyermann's sacks have "Brau-, Röst- und Caramelmalzfabrik" printed on them.

Last bock I did used 21.9% Pils, 27.4% Vienna, 37.7% Munich I , 6.8 % Munich II, 3.4% sauemalz, 1.4% Caramunich, 0.7% Special B, and 0.7% Caravienne. This beer came out at 25.8 SRM (plenty dark for me) and had effective OG of 18.7 so its really nosing into the Doppel band but it is just incredibly rich in malt flavors. If that's what you are looking for this might work for you but the spectrum of flavors is bound to be a bit different from what you would get with a different grist.

[Elbone]

They don't make Röstmalz anymore? Weyermann's sacks have "Brau-, Röst- und Caramelmalzfabrik" printed on them.

Last bock I did used 21.9% Pils, 27.4% Vienna, 37.7% Munich I , 6.8 % Munich II, 3.4% sauemalz, 1.4% Caramunich, 0.7% Special B, and 0.7% Caravienne. This beer came out at 25.8 SRM (plenty dark for me) and had effective OG of 18.7 so its really nosing into the Doppel band but it is just incredibly rich in malt flavors. If that's what you are looking for this might work for you but the spectrum of flavors is bound to be a bit different from what you would get with a different grist.

The recipe in question calls for Meussdoerffer Rost Malz (200L). Meussdoerffer declared bankruptcy and was liquidated in 2005.

[brewinhard]

They don't make Röstmalz anymore? Weyermann's sacks have "Brau-, Röst- und Caramelmalzfabrik" printed on them.

Last bock I did used 21.9% Pils, 27.4% Vienna, 37.7% Munich I , 6.8 % Munich II, 3.4% sauemalz, 1.4% Caramunich, 0.7% Special B, and 0.7% Caravienne. This beer came out at 25.8 SRM (plenty dark for me) and had effective OG of 18.7 so its really nosing into the Doppel band but it is just incredibly rich in malt flavors. If that's what you are looking for this might work for you but the spectrum of flavors is bound to be a bit different from what you would get with a different grist.

The recipe in question calls for Meussdoerffer Rost Malz (200L). Meussdoerffer declared bankruptcy and was liquidated in 2005.

Yep, that's the one.