Biergarden
Well-Known Member
I want to try a bit of an experiment with a pretty good APA recipe I have, and that's by added 7% black patent malt to the grain bill just for the effect of making the beer black. I know 7% black patent malt is pushing the upper limits of it use, but I'm wondering if 40 IBUs would do a good enough job covering the astringency.
Any thoughts on that?
Any thoughts on that?