FlapjackAM
Well-Known Member
Evenin'. I've been wanting to get a better understanding of malt profiles and the flavor they give, so I can pick up a given brew and be able to discern the different flavor profiles it contains. As well as have a solid foundation of recipe fundamentals when I switch to all grain eventually. Would steeping some grains like a tea bag at about 160 give the right flavor or would it need to be boiled? Are there any other techniques I could try? I can read all day about a malt giving so-and-so taste but I'd like some firsthand knowledge.