stevedasleeve
Well-Known Member
Special Roast is a strangely strong malt! I used only 4 oz in an imperial IPA on a whim and that sour dough tang is really quite present. I'm wondering if it might be a decent addition to a dry Guinness like stout to get that sourness?
I think it is interesting in my imperial IPA but probably won't repeat.
I think it is interesting in my imperial IPA but probably won't repeat.