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I bought a giant sack of grain, and I want to make a Belgian, either BPA or Saison, and I have a ton of American 2-row grain. All of the recipes I find have pilsner malt as the base (I should have bought pilsner malt).
Does anyone have a good recipe for either style with a base malt of American 2-row.
I also would like to avoid table sugar, as I have had poor luck with it.
Does anyone have a good recipe for either style with a base malt of American 2-row.
I also would like to avoid table sugar, as I have had poor luck with it.