hadabar
Well-Known Member
I just used this for the first time...I think its going to turn out very well.
just curious who likes this and how do you use it.
just curious who likes this and how do you use it.
amber malt...
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KingBrianI
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I use it all the time, it's one of my favorite grains. I use small amounts somewhere between a quarter to a little over half a pound per 5.5 gallon batch. It provides a really nice warm, rustic bread crust type flavor. In my opinion, it is worlds better than biscuit/victory malt at getting some toasty notes in a beer.
I use Brown Malt, which is similar, a lot also. Thank your LHBS (if that's where you got it) because apparently amber and brown are hard to find.
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Had some Amber left over from the 11-11-11 Old Ale, so used it in a Robust Porter. Very pleased with the results.
But I'm with Airborneguy. I use Brown malt to get some of the same character. Just be careful not to over do it.
bierhaus15
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I use it quite often in small amounts - usually no more than 4% of the grist. At those levels it gives a nice, warm toasty bread crust flavor that goes great with a good MO. I find at that when using it at more than 6% it can give a burnt-cocoa powder quality to the beer. It is a great malt in browns/porters, ESB, milds, stout and low o.g pale bitters if you go easy on it.
I use a pinch (6 ounces) in one of my favorite IPA recipes (3.5% of the grainbill). I use it in porters, stouts, some ambers, some English style beers, etc. It's not easy to find! I think I got Thomas Fawcett amber malt from Brewmaster's Warehouse (that's my preference), and I know I got Crisp amber malt from them.
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hadabar
Well-Known Member
Airborneguy said:
yes thank the LHBS!
they are a little bit of a drive but its worth it. as of late they have really been getting good stock in. Ive switched over to them now. I was going threw brew masters. but now no simpsons
plus the LHBS is for the most part cheaper.I used 7%... but I tasted the wort and it was delicious. reminded me of clover honey.
the other 93% is MO...
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