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I see all these recipes being tossed out on the board for "approval" and homebrew recipes elsewhere for beer. Quite often they have a mile long list of various malts (yeah, I'm embellishing a bit for effect).
But art those other little numerous malt additions at <1 - 3% really doing much for flavors? As for body I'd think just go for one malt to do that correction and not a smidge of this and a smidge of that.
Since a lot of the recipes I look at from commercial microbrewers that publish are much fewer in number of different fermentables, I'm just wondering if any finds that they actually do add something unique compared to using fewer malts.
I guess perhaps porters and stouts might need one or two more malts than the IPA's and ales I brew with 1 - 3 different malts. But do they really need six different malts?
But art those other little numerous malt additions at <1 - 3% really doing much for flavors? As for body I'd think just go for one malt to do that correction and not a smidge of this and a smidge of that.
Since a lot of the recipes I look at from commercial microbrewers that publish are much fewer in number of different fermentables, I'm just wondering if any finds that they actually do add something unique compared to using fewer malts.
I guess perhaps porters and stouts might need one or two more malts than the IPA's and ales I brew with 1 - 3 different malts. But do they really need six different malts?