Seeking knowledgable input on a potential recipe:
I'm trying to piece together a recipe which could be considered by many hop-heads to be a "malt bomb". I tend to dig the malt end of the spectrum (vs. the hops), and i'm looking for something with fair malty sweetness, but moreso favoring a malty flavor.
I read the other recent thread about a non-base malt base using Munich and I'm considering the grainbill to consist of (ballpark):
23% Maris Otter
72% Munich
5% Aromatic
and mashing around 157F
IBUs around 20 using EKG - just enough to keep it from becoming stomach-turning malty/sweet.
What are all your thoughts on attaining the malty side of brewing and the above ingredients?
I'm trying to piece together a recipe which could be considered by many hop-heads to be a "malt bomb". I tend to dig the malt end of the spectrum (vs. the hops), and i'm looking for something with fair malty sweetness, but moreso favoring a malty flavor.
I read the other recent thread about a non-base malt base using Munich and I'm considering the grainbill to consist of (ballpark):
23% Maris Otter
72% Munich
5% Aromatic
and mashing around 157F
IBUs around 20 using EKG - just enough to keep it from becoming stomach-turning malty/sweet.
What are all your thoughts on attaining the malty side of brewing and the above ingredients?