I'd like to brew some porter this weekend and have some chocolate malt for the purpose.
What do I do with the stuff?
Do I crush it and throw it in the mash tun with the pale and the crystal malt?
I ask this question because homebrewing for dummies had a throwaway line that went something like "some of the higher kilned grains must not be crushed"
That's all it said.
What do I do with the stuff?
Do I crush it and throw it in the mash tun with the pale and the crystal malt?
I ask this question because homebrewing for dummies had a throwaway line that went something like "some of the higher kilned grains must not be crushed"
That's all it said.