Next three batches
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: Cherry lambic
Conditioning: English IPA/Bretted English IPA, Munich Helles, straight lambic
Drinking: Munich Dunkel, Helles Bock, Orval clone, Impy stout, Porter 2, Hazelweiss 2024, historic London Porter
Planning: Kozel dark (ish),and more!
Conditioning: English IPA/Bretted English IPA, Munich Helles, straight lambic
Drinking: Munich Dunkel, Helles Bock, Orval clone, Impy stout, Porter 2, Hazelweiss 2024, historic London Porter
Planning: Kozel dark (ish),and more!
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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.