Next three batches
-
Cobnut
- Lost in an Alcoholic Haze
- Posts: 543
- Joined: Fri Aug 24, 2018 4:23 pm
- Location: Ipswich
- Contact:
Re: Next three batches
2 comments:
Only 22 IBU in a bitter?!
I would suggest using all chevalier malt in the historical Porter. It will give a lusciousness that ordinary pale malt won’t. And it is worth it!
Only 22 IBU in a bitter?!
I would suggest using all chevalier malt in the historical Porter. It will give a lusciousness that ordinary pale malt won’t. And it is worth it!
Fermenting: nowt
Conditioning: nowt
Drinking: Endavour Pale Ale, Store cupboard Stout, Partigyled IDSP (& PP - now drunk), London Porter, De Koninck Belgian Pale Ale, Adnams Broadside Clone (not!), dodgy London Pride clone
Planning: Brut IPA #2, Hazelweiss 2022 edition, Simmonds Bitter, and more!
Conditioning: nowt
Drinking: Endavour Pale Ale, Store cupboard Stout, Partigyled IDSP (& PP - now drunk), London Porter, De Koninck Belgian Pale Ale, Adnams Broadside Clone (not!), dodgy London Pride clone
Planning: Brut IPA #2, Hazelweiss 2022 edition, Simmonds Bitter, and more!
-
Rookie
- Falling off the Barstool
- Posts: 3326
- Joined: Fri Nov 23, 2007 5:30 pm
- Location: Fort Wayne, Indiana
Re: Next three batches
I'm going more for flavor than bitterness.
According to Crisp using all chevelier would need a much longer mash time, using some modern malt also helps it convert in the same time as all modern malt.
I'm just here for the beer.