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Old 05-06-2009, 01:11 AM   #1
Apr 2009
Yorktown, VA
Posts: 3

Hey everyone,
I'm trying to get supplies to make a batch of American lager and a red ale, and both recipes call for "toasted malted barley". I know what malted barley is, and how to "toast" it, but I need help deciding what type of grain to get. The recipe isn't anymore specific than "malted barley". Should I get a 2 row, 6 row, or a light crystal malt? Please help!!

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Old 05-06-2009, 03:04 AM   #2
Dec 2008
Posts: 309

2-row would be a good choice.
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