With homebrewing in South Africa still in its infancy, homebrewing supplies are limited and sometimes hard to come by. In South Africa there are only two types of locally produced malts, normal pale malt, otherwise know as pilsner or 2-row malt, and then crystal malt in the 50-60 lovibond range, for all other malts homebrewers rely on imported malts.
Weyermann malts are the only maltsters with a true presence in South Africa, there is another maltster that offers a small range of malts through a local micro brewery namely castle malting, but they offer a limited range of basic malts and not all the local homebrew shops sell it.
Often you will come across a recipe that calls for malts such as Special Malt, Biscuit Malt, or Special B Malt, but finding the correct replacement malt requires allot of research. Luckily I sat down and did some research and put together the chart below that you can use to quickly find a Weyemann substitution malt.
|Recipe Calls For||Weyermann Equivalent|
|2-Row, Lager, Pilsen||Pilsner|
|Ashburn, Mild Ale, Sp. Aromatic||Vienna|
|Bonlander, Munich||Munich I|
|Dark Munich||Munich II|
|Victory, Amber, Biscuit, Kiln Amber, Aromatic||Melanoidin|
|Crystal 10, Caramalt, Carapils, Light Carastan, Light Caramal, Caramal Pilsen||Carahell|
|Crystal 20, Caravienne, Caramal Vienna||Carared|
|Crystal 30, Pale Crystal, Carastan, Caramel Amber||Caramunich I, Caraamber|
|Crystal 40, Light Crystal, Carastan, Medium Caramel, Caramunich 40||Caramunich II|
|Crystal 60, Medium Caramel, Crystal Malt II, Dark Caramel, Caramunich, Caramel Munich 60||Caramunich III|
|Crystal 120, Dark Crystal, Special B, Caramel Munich 120||Caraaroma|
|Pale Chocolate||Carafa I|
|Black Patent, Black Malt, Roasted Malt, Kiln Malt||Carafa III|
|Roasted Wheat||Chocolate Wheat|
|Crystal Wheat, Caramel Wheat||Carawheat|
|Acid Malt||Acidulated Malt|
|Peated Malt||Smoked Malt|
Hope this table will help sourcing malt for your next recipe a bit easier by showing you the Weyermann equivalent for the specific malts.