nigel31
Well-Known Member
I'll probably be flamed, and the board traditionalists may end up howling for my blood, but what would happen if, during partial mashing, I decided to use caramel and other specialty malts instead of base malts?
Of course, I'm looking to create a sweet beer with a lot of complexity, and also looking to push the envelope and test the waters.
Any input or ideas? They may not do what base malts will do mash-wise; may not create enough malt sugars. This is also what I'm curious about.
Thanks for the thoughts.
Of course, I'm looking to create a sweet beer with a lot of complexity, and also looking to push the envelope and test the waters.
Any input or ideas? They may not do what base malts will do mash-wise; may not create enough malt sugars. This is also what I'm curious about.
Thanks for the thoughts.