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Post by Ken on Apr 7, 2021 19:08:48 GMT -6
IME, amber malt doesn't lend a roasty flavor like RB, choc, BP, etc., but more of a more intense toasty flavor, kinda like bread toasted almost to the point of being burned.
Brown malt, on the other hand, would fall much closer flavor-wise to the roasted malts above.
I agree with all of this. I am hoping to get this weighed out and ready tomorrow for a Friday brewday. Drez, I'll have a pint of ESB please.
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Post by drez on Apr 9, 2021 8:55:43 GMT -6
I agree with all of this. I am hoping to get this weighed out and ready tomorrow for a Friday brewday. Drez, I'll have a pint of ESB please. Give me 2 weeks. Water is heating, grain is ready along with additions. Looking forward to this one.
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Post by Ken on Apr 9, 2021 12:42:05 GMT -6
Ooh, brewing on a Friday. Nice. I will be making an APA tomorrow with Sterling, Ultra and Santiam and the BRY-97 that I used once already. Enjoy the brewday!
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Post by drez on Apr 9, 2021 16:56:02 GMT -6
Smooth brewday... Too smooth I guess. Taking the preboil gravity I realized that I forgot the lactic acid. Oh well, nothing to do now but ride it out. Hit 1.047,expected 1.045,and everything looked great. Yeast is pitched and now we wait.
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Post by drez on Apr 9, 2021 17:15:45 GMT -6
This was at the end of the mash. Looked nice to me.
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