As title suggests, I find some of my pale ales good but not great and I find often they are too malty for my tastes. I do know there are many factors such as mash temp, profiles, yeast , etc but also wonder if there is too much crystal malt as per recipe? I recall reading that the crystal malt should not exceed 10% of total grain bill. If I reduced this amount and all other variables stay as put should this reduce some malty flavors? I realize the additions to my water play a big factor and I am working on this all the time..
thanks for input
thanks for input