Originally Posted by dutra2418
Thanks for the re! What are your thoughts on using it for a base malt?
Definitely not 100% of the base malt. I'd use maybe a pound or so in a beer that I wanted a dry biscuit flavor in, but I've never even used that much so that's just my theory. Maybe a pound in a mild, or in a brown. In an amber ale, I'd go with no more than .5 pound and that's only if you don't want the typical sweet caramel flavor in an amber.
My DFH clone recipe uses 13 pounds of two-row and 6 ounces of amber malt- and I can taste it!