Hello,
I've been brewing for a couple of years now, but still haven't made the jump to all grain.
I have a recipe that only calls for 20 lbs of Golden promise malt and 1/4 lb. of roasted barley. Since there is only two types of malt and the roasted barley looks to be more for color than flavor, what could I use in a LME or DME? Is this even possible and yet retain the flavors that using whole grain would bring to the beer?
This is for a scottish ale, and in the in the recipe it calls for boiling down one gallon from the first run off of the wort until it is thick and about a pint. This gets added at the end of the boil.
I want the flavor to be as close as possible to the all grain version.
Thanks in advance for any suggestions.
I've been brewing for a couple of years now, but still haven't made the jump to all grain.
I have a recipe that only calls for 20 lbs of Golden promise malt and 1/4 lb. of roasted barley. Since there is only two types of malt and the roasted barley looks to be more for color than flavor, what could I use in a LME or DME? Is this even possible and yet retain the flavors that using whole grain would bring to the beer?
This is for a scottish ale, and in the in the recipe it calls for boiling down one gallon from the first run off of the wort until it is thick and about a pint. This gets added at the end of the boil.
I want the flavor to be as close as possible to the all grain version.
Thanks in advance for any suggestions.
