I have just recieved a free bag of Briess caramel 10L and due to being flat broke I thought I would try making my 'goto' recipe that uses 100% 2 row with 100% Caramel instead.
Any thoughts?
1) When crystal malt is mashed on it's own, it's fermentability is about 50%
2) 2-row malt's fermentability is about 80%
3) When crystal is mashed with 2-row, the attenuation increased from about 50% to about 67%.
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