JBmadtown
Well-Known Member
I was looking at an all-grain recipe recently that called for a lb of toasted 2-row. Yes, I've read Palmer's and Papazain's chapters on this.
What are people's experience with steeping toasted base malt for an extract beer? I will probably try it and can post the results later (although it is a barleywine and I won't know for a year or so).
What are people's experience with steeping toasted base malt for an extract beer? I will probably try it and can post the results later (although it is a barleywine and I won't know for a year or so).
