roncruiser
Well-Known Member
Obviously not all malts are created equal. What brand of malt would you use for each type listed?
For example, British 2-row can be any number of British two-row pale malts. There's Crisp, Thomas Fawcett, Bairds and others. Not all of them taste the same because of region or kilning style among other factors. Maybe it doesn't matter, but I believe it does. Spend this much cash, effort and conditioning time on a beer like this and I'd like to make sure I make the correct choice in grains.
Being a newb at grain and malt choices I'll defer to the forum experts for guidance.
Maybe the choice in two-row is less significant than the choice in specialty grains. I know there's an even bigger difference in roasted barley malts, and chocolate malts.
The lovibond is stated in the recipe, but which brand of malts would you use for this recipe?