bell0347
Well-Known Member
First, I notice that in alot of Jamil's recipes and others I have seen he might use say .5lbs of 40L and .5lbs of 120L. Why not just use 1lb of 80? Does splitting it create a more complex or different taste? In Jamil's book he also talks of simplifying recipes. So, just a little confused.
Also, is vienna a base malt. I notice like in Centennial Blonde that BM uses it at a rate of .5 lbs in that recipe. Is it used in the same way as above? Just to add complexity or is there some significant taste derived from it.
Also, is vienna a base malt. I notice like in Centennial Blonde that BM uses it at a rate of .5 lbs in that recipe. Is it used in the same way as above? Just to add complexity or is there some significant taste derived from it.