Has anyone made AG version of old speckled hen from the Graham Wheeler book ? I find that using 30 g of black malt too much and gives a darker beer with a drier taste than the commercial product. The second time I made it I reduced it to 20g and it was better for me. The black malt I used was ready crushed the question is being crushed would it give this effect. is it best used uncrushed ? It did not say on the packet but only noticed it was crushed until I got it home !
John Brown
Black malt in Old Speck hen
Re: Black malt in Old Speck hen
Crushed Black Malt is correct.
You have to remember that Grahams recipe’s are over 10 years old now, and that it may have looked closer to the speckled hen that was around at that time, and also that his recipes are only an approximation of a speckled hen. To be fair almost all of his recipes are still a great starting point to a recipe or style.
So if you prefer 20g that's even better.
Norm
You have to remember that Grahams recipe’s are over 10 years old now, and that it may have looked closer to the speckled hen that was around at that time, and also that his recipes are only an approximation of a speckled hen. To be fair almost all of his recipes are still a great starting point to a recipe or style.
So if you prefer 20g that's even better.
Norm
The Doghouse Brewery (UK)
Re: Black malt in Old Speck hen
Thanks . Will stick to 20g and keep supping it !!