I couldn't find this on the forum or on a google search...
Is there a chart or description somewhere of the flavor properties (and or their appropriate style usage) and SMR/color for specialty steeping grains?
For instance, which grain(s) will add flavor and complexity to a pale ale with extra light pilsen extract as a base (but not add color)? Thanks in advance.
__________________ Primary - St. Feud's Irish Ale
Secondary - ARD Nut brown
Conditioning - Shaftsbury ESB
Drinking - Strathcona Pale Ale
On Deck - Busty Porter
On Deck - Dead Guy Clone
Specialty (steeping) grain chart (flavor and SMR)
Linear Mode
