I made a bastardized bitter, Too much amber, single hopped with willamette
2# Amber malt
1# crystal 60l
1 oz Willamette - FWH
1oz Willamette - 30
1 oz willamette - 15
1 oz willamette - FO
2 oz Willamette - Dry hop.
It sat in the fermenter for a month, I tasted it after a week in the bottle.
People say amber malt is an intense flavor, IS IT EVER.
It starts with this in your face toasted flavor almost like coffee but the dry hops adds an interesting earthy fruitiness that cuts it at the end.
Still deciding whether I like it or not.. Have to give it more time in the bottle I guess.
I guess this is a good way to learn the taste of specialty malts,
anybody else got experience with using too much specialty malts?