I'm about to start brewing 'No Sham Shamrock Ale' from The Complete Homebrewers Guide (Papazian). The recipe calls for 225g of toasted malt barley a description I found to be quite vague and so for better or worse I bought roasted malt instead. I am new to this game but I have the feeling the roasted malt may at the same amount be quite overbearing.
Does anyone have suggestion for how much roasted barley I should use as a subtitute for the toasted malt barley?
Thanks in advance
Does anyone have suggestion for how much roasted barley I should use as a subtitute for the toasted malt barley?
Thanks in advance