Retroviridae
Well-Known Member
Hi all,
Long time lurker, brand new member, and first real post.
I recently switched to partial mash, and my head is spinning with all the variety of new (to me) ingredients I can now use! So, I'm practicing formulating my own recipes.
There is one particular flavor/aroma I am trying to create in an amber ale: toasted sesame.
My inspiration is the Red Snapper amber ale from Arbor Brewing Company, in Ann Arbor, MI. It's a fairly hoppy amber; American hop profile, I think. But the hops are well balanced by assertive malt flavors. Every time I drink it, one particular toasty/roasty malt note strikes me as distinctly like toasted sesame seeds (or toasted sesame oil used in stir fry). Very distinctly. It's so striking (and good) that I'm considering even adding some toasted sesame seeds to a small experimental batch.
In all my searches online, I've never seen any malts or specialty grains described this way. Anyone know what malt(s) would give me this flavor/aroma?
Long time lurker, brand new member, and first real post.
I recently switched to partial mash, and my head is spinning with all the variety of new (to me) ingredients I can now use! So, I'm practicing formulating my own recipes.
There is one particular flavor/aroma I am trying to create in an amber ale: toasted sesame.
My inspiration is the Red Snapper amber ale from Arbor Brewing Company, in Ann Arbor, MI. It's a fairly hoppy amber; American hop profile, I think. But the hops are well balanced by assertive malt flavors. Every time I drink it, one particular toasty/roasty malt note strikes me as distinctly like toasted sesame seeds (or toasted sesame oil used in stir fry). Very distinctly. It's so striking (and good) that I'm considering even adding some toasted sesame seeds to a small experimental batch.
In all my searches online, I've never seen any malts or specialty grains described this way. Anyone know what malt(s) would give me this flavor/aroma?