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-   -   Biscuit malt question (http://www.homebrewtalk.com/f12/biscuit-malt-question-129023/)

McCuckerson 07-22-2009 01:23 AM

Biscuit malt question
 
I have an amber recipe that is pretty smooth and I figured I could add a bit of biscuit malt to give it a "fat tire-ish" flavor. I checked the LHBS and they have this description with the malt: "Does not contain enzymes and should be mashed with grains that have surplus diastatic power" WTF?!?!?!!?!? Would someone please convert this to buzzed guy language for me? Thanks!

Pappers_ 07-22-2009 01:26 AM

It means that you need to mash the bisquit with two-row or similar barley malt.

Poobah58 07-22-2009 01:26 AM

Make sure there is some pale malt or pils or wheat in the grist to help convert the starches...

McCuckerson 07-22-2009 01:33 AM

Thats it? Then why don't they say that?

BreckBastion 07-22-2009 02:30 PM

They did say that...just in brewers terms.

McCuckerson 07-22-2009 04:32 PM

Quote:

Originally Posted by BreckBastion (Post 1445922)
They did say that...just in brewers terms.

Ouch, that hurts a bit.... rock on brother

cb2100 07-22-2009 04:53 PM

IMO, to directly answer your internal concern, as long as you are already mashing with 2-row or something similar (maris otter rocks!), which i am sure you are, then go ahead and add some biscuit malt, I think you'll be happy with the result. Aromatic is a good choice too, I used a bit of that in a Fat Tire Clone with great results. There's a section in John Palmer's HowToBrew book (free if you read through it online) that gives a good clear vision on brewer's jargon, but to some people it can be kind of a boring read (yours truly included), but it does help to know terminology when I ask noob questions and all the homebrewing experts come back with technical responses!


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