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Old 08-31-2010, 04:05 PM   #1
May 2010
Oconomowoc, Wisconsin
Posts: 141

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).

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Old 09-01-2010, 11:59 AM   #2
Apr 2009
Posts: 26

I toasted and steeped a 1/2 lbs. of two row for the Irish Red in Papazian's book. It worked out great. You could really taste the toastiness when it was secondaried, but just a hint of it a month later when I kegged it. Very good beer.

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