Originally Posted by dgrabstein
I was reading an article on byo from the brewmaster of Rogue, and he said that basically the more specialty malts the better. is that true?
John Maier said that? I didn't see that article.
No, generally that's not true. Some of the best recipes have a solid malt base with very little in the way of specialty grains. I think it depends on the recipe, though.
In an IPA, I think one specialty grain is enough often. But in an oatmeal stout, I like crystal, chocolate malt, oatmeal, roasted barley and/or pale chocolate malt. That's 4-5 specialty malts.
"More" is not always better, though. It's a balance- you want complexity but not muddiness in the malt bill.