favorite malt

Fri Jun 10, 2005 8:48 pm

Outside of a base malt what malt does everyone enjoy using the most. I used a Special Roast in an Amber that turned out really good, also can't go wrong with a Biscuit!
mashtom
 
Posts: 13
Joined: Sat Jun 04, 2005 12:49 pm
Location: IN

Sat Jun 11, 2005 11:13 am

I really like to a add a small amount of Special B to my Ambers or Reds. 4oz in a 10 gallon batch is all I use.
If a little is good, then more is better, and too much is just right!
ChefVinny
 
Posts: 6
Joined: Sat Jun 11, 2005 11:09 am
Location: Randolph, WI

Sat Jun 11, 2005 4:10 pm

I like special roast also. Have you ever tried to roast your own grains?
Trev,

BEER, It's not just for breakfast anymore!
trevnkay
 
Posts: 4
Joined: Thu Jun 09, 2005 7:13 pm
Location: Fresno, CA

Sat Jun 11, 2005 7:58 pm

No, but Ive thought about roasting some two row to see what kind of results I could get.
mashtom
 
Posts: 13
Joined: Sat Jun 04, 2005 12:49 pm
Location: IN

Sun Jun 12, 2005 4:48 am

I'm a big fan of carafa II, I use it in all my stouts, brown ales, porter, etc...... to sub for chocolate malt.

Mashman
Mashman
 
Posts: 15
Joined: Sat Jun 04, 2005 8:52 am
Location: St. Louis

Tue Jun 14, 2005 6:17 am

I love adding a little Victory to my porter. Even though it is technically a base malt, I use some Munich in almost every batch, 5-10% in the kolsch to 50-75% in the Alt.
fizzyfred
 
Posts: 3
Joined: Tue Jun 14, 2005 6:11 am
Location: St Louis, MO

Sun Jun 19, 2005 6:18 am

While technically base malts, I toss some Munich and/or rye malt in many of my brews. Rye really perks up most ales.
Bugeater Brewing Company
http://www.lincolnlagers.com
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Bugeater
 
Posts: 5830
Joined: Thu Jun 09, 2005 9:19 pm
Location: River City

Wed Aug 03, 2005 7:42 am

I like to add a little melanoidin malt to my Irish reds. It imparts a fantastic flavor and adds an excellent color profile.
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Ken Powers
 
Posts: 27
Joined: Sat Jun 04, 2005 9:09 am
Location: Tacoma, Washington

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