Chris7687
Well-Known Member
Hey guys,
So I am still "newish" to brewing, less then a year into it and only about 15 batches (majority BIAB) made with no personally customized recipes yet but I was wondering... Why do the majority of recipes (ales) call for 2-Row or 6-Row as the base malt? Why don't people use Vienna or Caramel 60 for base malts? Is it because of cost savings? Overly malty beers? Not enough starches in certain grains? Please enlighten me! I want to learn! Next step is recipe creation and I thought switching up the back bone of the beer might bring something new to the table.
Chris
So I am still "newish" to brewing, less then a year into it and only about 15 batches (majority BIAB) made with no personally customized recipes yet but I was wondering... Why do the majority of recipes (ales) call for 2-Row or 6-Row as the base malt? Why don't people use Vienna or Caramel 60 for base malts? Is it because of cost savings? Overly malty beers? Not enough starches in certain grains? Please enlighten me! I want to learn! Next step is recipe creation and I thought switching up the back bone of the beer might bring something new to the table.
Chris