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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Which specialty grains or adjuncts
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Old 09-16-2012, 06:50 PM   #1
ThePonchoKid
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Default Which specialty grains or adjuncts

would you rank highest for having qualities/attributes most notable when 1lb or less is used?


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Old 09-16-2012, 09:58 PM   #2
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I'm going to guess you'll get the obvious answers of all the very dark malts, smoked malt, roasted barley, etc.


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Old 09-16-2012, 10:02 PM   #3
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It depends on the recipe. For a light american lager, 1# of flaked maize will be noticeable, but not the least bit noticeable in a robust porter. A pound of victory malt will be noticed in an English bitter, but not in a stout.

There is no "right" answer for your question because of the many different beer styles. Some robust styles will cover subtleties, while light styles will show every grain in them.
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Old 09-17-2012, 04:04 PM   #4
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What about biscuit? What does biscuit bring to the table? I see that one pop up almost as often as maize
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Old 09-17-2012, 04:05 PM   #5
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Quote:
Originally Posted by ThePonchoKid View Post
What about biscuit? What does biscuit bring to the table? I see that one pop up almost as often as maize
"will provide a warm bread (or biscuit) flavor and aroma, and will add a garnet-brown color. Since this malt has no enzymes, it must be mashed with malts having surplus diastatic power. The maximum amount used in a grain bill should be 5-15% of the total."

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Old 09-17-2012, 07:15 PM   #6
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Quote:
Originally Posted by rhamilton View Post
"will provide a warm bread (or biscuit) flavor and aroma, and will add a garnet-brown color. Since this malt has no enzymes, it must be mashed with malts having surplus diastatic power. The maximum amount used in a grain bill should be 5-15% of the total."

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Biscuit common in wheat beers? I'm thinking that I want to do a wheat beer soon. Much like Boris Organic, or Mill St Organic. It's wet, with hints of mild citrus and smoke


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