beerbeer95648
Well-Known Member
- Joined
- Nov 21, 2012
- Messages
- 127
- Reaction score
- 12
Am I the only one who hates biscuit malt? I brewed an 11.5 gallon batch of Pale Ale with 1.75lbs of biscuit (8.2% of grist), and that is all I could taste. Then I brewed a West Coast Amber with a ton of dry hops and only 1 lb biscuit (4.1% of grist), and again it is the dominant, lingering malt component. Is this one of those malts that you cannot think of it as a certain percentage of the grist, and instead have to think of it in terms of pounds per gallon in order to keep it from overwhelming the beer?
