I have some old extract that I'm looking to brew, and I'm thinking to use it in stouts and/or porters.
Any comments/suggestions/constructive feedback would be appreciated.
I have:
12 lbs of Williams German Gold LME
About 6 lbs Weyermann's Munich Malt Extract
A couple cans of Munton's light & extra light LME.
BCS calls for Munich extract in a couple of porter recipes, but would it be bad in a stout? Anyone make a stout with significant Munich malt?
Thanks in advance
Any comments/suggestions/constructive feedback would be appreciated.
I have:
12 lbs of Williams German Gold LME
About 6 lbs Weyermann's Munich Malt Extract
A couple cans of Munton's light & extra light LME.
BCS calls for Munich extract in a couple of porter recipes, but would it be bad in a stout? Anyone make a stout with significant Munich malt?
Thanks in advance