I'm just curious. Has anyone used this malt? In what style of beer was it used? And in what proportion? Could you taste it in the brew? The description says it has a licorice flavor.
Thanks,
GF
Thanks Quaker, I was thinking I'd use around 1 or 2% as a supplement to some rye malt in a Scottish or an Irish Ale. Maybe it would be better left alone.
Siberian, I found it here: http://www.northernbrewer.com/fawcett-crystal-rye-malt It sounded interesting at the time. How many times have we said that?
I used it in a Baltic porter at a fairly low percent. I quite liked it, but that is probably one of the only styles I would use it in. I wouldn't quite peg it as licorice myself, but something pretty close to that. It needed to age out a bit to sit nicely in there.