l3lackEyedAngels
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- Apr 28, 2006
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Last night I went to my HBS to buy ingredients for a Haus Pale Ale. The HBS guy, Zok, suggested that I put the Vienna in the oven at about 270 degrees F until it crackles a little bit, then crack the grain and mash as normal. He says that he does this whenever he uses Vienna and it adds a nice roasted flavor. I've never heard of this before. Is it good advice?
