So I have had a few pounds of cushed vienna malt for over 3 months now.
I am sure it is still viable in the way of sugars/starches... however I dont know about flavor.
So I still want to use it, but I figure it would be best served making a bigger beer by adding more malt to give more flavor.
8oz Crystal 10L
How do you think I can alter that to make a bigger DIPA or something? More malt + More hops, but how much and of what kind?! I am thinking centennial hops, but I am unfamiliar with how much is neccessary. Bitterness is good, aroma is REALLY good.