benko
Well-Known Member
I'm trying to brew something that really embodies the term liquid bread. I'm looking for a really bready, toasty, grainy beer. Something along the lines of an Oktoberfest, but even breadier than that. Just like the term suggests, basically a warm loaf of fresh bread in a glass. I'm looking for malt suggestions. I'm thinking a combination of lighter specialty malts added to some good malty base malts. Here's what I'm thinking so far:
Base Malts: A 50/50 combination of Marris Otter and Vienna, and maybe a pound of Munich
Specialty: Biscuit, Aromatic, Caravienne
Any other good malt suggestions? As far as yeast goes, I like Wyeast 1272 American Ale II for its mostly clean and slighty nutty profile.
Base Malts: A 50/50 combination of Marris Otter and Vienna, and maybe a pound of Munich
Specialty: Biscuit, Aromatic, Caravienne
Any other good malt suggestions? As far as yeast goes, I like Wyeast 1272 American Ale II for its mostly clean and slighty nutty profile.