Found a recipe for Irish Cream Ale that sounded quite appealing. I'm a little confused though as it calls for 1/2lb of Wheat Grain and 1/2lb of Biscuit Grain.
I understand the Wheat Grain, but not sure about the"Biscuit Grain". Any thoughts?
I understand the Wheat Grain, but not sure about the"Biscuit Grain". Any thoughts?
Biscuit Malt
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[/I] Up Next - Hobgoblin After That - Czech Pilsner Primary - Humboldt Hop Rod (4/24) Primary - NOT Wheat AG SNCA (5/5) Secondary - Conditioning - SNCA Clone (3/3),
Yes, you're steeping the grains...not mashing them. You're not going to get any fermentables out of the grains...just color and flavor.
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[/I] Up Next - Hobgoblin After That - Czech Pilsner Primary - Humboldt Hop Rod (4/24) Primary - NOT Wheat AG SNCA (5/5) Secondary - Conditioning - SNCA Clone (3/3),
I'd suggest that you not follow the directions and steep the grains in water that is no hotter than 175 F.. any hotter and you risk tannin extraction (astringent beer). I don't know why but I see a lot of receipes posted that call for soaking the grains in boiling or near boiling water... just seems like a bad idea to me.
As for the flavor of the biscuit malt - it's supposed to lend a bread like taste and a bit of color (25 L).
edit: Forget everything I just said.. I'm 99% positive that biscuit malt and wheat malt must both be mashed. I don't think you'd gain anything by steeping them.
Biscuit Grain?
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