chuckda4th
Well-Known Member
I have a ton of Breiss 2-row, and am looking to make a Belgian Tripel IPA Sunday.
I took some tips from this site in the past when making English beers that called for Maris Otter. When the recipe called for 9lbs Maris Otter, I used 8lbs of 2-row and 1lb of Biscuit Malt. The beers I've done as such have ended up quite comparable to what I've tasted done with straight Maris Otter.
I realize the difference between 2-row and pale ale is quite small (1.5-2L), but does anyone have experience blending specialty grains in with 2-row to get a similar flavor profile to Belgian Pale Ale? Any thoughts on what I should use?
Thoughts on roasting my 2-row in the oven for 7min at 250 to make up the difference instead of blending in another grain?
Or just don't bother considering it will be an IPA and have a high IBU?
I took some tips from this site in the past when making English beers that called for Maris Otter. When the recipe called for 9lbs Maris Otter, I used 8lbs of 2-row and 1lb of Biscuit Malt. The beers I've done as such have ended up quite comparable to what I've tasted done with straight Maris Otter.
I realize the difference between 2-row and pale ale is quite small (1.5-2L), but does anyone have experience blending specialty grains in with 2-row to get a similar flavor profile to Belgian Pale Ale? Any thoughts on what I should use?
Thoughts on roasting my 2-row in the oven for 7min at 250 to make up the difference instead of blending in another grain?
Or just don't bother considering it will be an IPA and have a high IBU?
