rasherb
Well-Known Member
Oh, um, I mean 'dessert.' Like at the end of a meal. Not the sand type.
I usually brew wheat beers and ipas. I'm Heading into dark territory to make a chocolate dessert stout.
I want to make a stout with as little burned/acrid taste as possible. Any suggestions for a 5 gal batch?
What's the difference b/w roasted barley, black malt, chocolate, and black patent malt?
I usually brew wheat beers and ipas. I'm Heading into dark territory to make a chocolate dessert stout.
I want to make a stout with as little burned/acrid taste as possible. Any suggestions for a 5 gal batch?
What's the difference b/w roasted barley, black malt, chocolate, and black patent malt?