ISUBrew79

Recipes 

I recently purchased some Rahr Pale Ale malt. I have used their standard 2-row for a number of brews, but decided to try the Pale Ale malt. It is kilned to about 3 Lovibond, whereas the standard 2-row is 2 Lovibond. I am wondering how the flavor profile of the Rahr pale ale malt compares to the British varieties (Halcyon, Maris Otter). Does anyone have experience with the Rahr or other domestic pale ale malts?

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College Creek Brewing Company, est. 2008
Primary: Belma/Cascade Pale Ale, Cranberry Melomel
Secondary: None
Bottled: Imperial Pumpkin Ale, Founder's Breakfast Stout Clone

On Tap:
Keg 1: Belgian Table Beer
Keg 2: Belgian Tripel

powderbock

Recipes 

I use Rahr in my ESB, one of the best beers I've made. Mash it at 158 for 45 minutes gives it a very full flavor.