ExMachina
Well-Known Member
I seem to have some of this malt in my possession and was thinking about using it in a pils. Weyermann lists it as being 5L-8L and says it's good for "intensified malt aroma and taste; full body; malt sweetness"
What do you guys thing of adding a bit of this malt into a Bohemian Pils recipe for color and flavor? Was thinking of using 5-10%.
Mash would be either a double decoction (142->156->170F) or Hochkurz.
Any opinions or advice regarding this malt would be greatly appreciated
What do you guys thing of adding a bit of this malt into a Bohemian Pils recipe for color and flavor? Was thinking of using 5-10%.
Mash would be either a double decoction (142->156->170F) or Hochkurz.
Any opinions or advice regarding this malt would be greatly appreciated