So, I just started brewing AG and my first batch was a great success. However the recipe was some base 2 row and a variety of crystal malts, so it wasn't that different than what I could of made with light extract and steeping grains. What grains should I try that I couldn't do with just extract and steeping grains? I'm looking for some recipes that feature some other malts like biscuit, vienna, munich, aromatic, etc. Anyone have some good suggestions for getting the AG feet wet? What are some of your favorite grains that require mashing?
What mashing grains should I try?
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beergolf
Well-Known Member
Not sure what you are looking for. There are a handful of base grains. Besides rye and wheat, the best are all "2-row", but that doesn't mean they taste the same. eg marris otter is "just" pale malted barley, but it certainly isn't american 2-row.
My favorite non-base grain that needs mashing is munich. Lots of complicated malty flavors without being sweet.
My favorite non-base grain that needs mashing is munich. Lots of complicated malty flavors without being sweet.
feedbag
Well-Known Member
What kind of flavor would you say golden promise brings to the game?
There's a couple great base malt experiments on the site. Here's one...
https://www.homebrewtalk.com/f12/base-malt-experiment-404932/index3.html
I guess it depends on the style you're looking to brew. Marris Otter is a great choice for a brown ale. I have used Vienna in pale ales and some Belgians with success. Rye is a nice addition for hoppy beers.
https://www.homebrewtalk.com/f12/base-malt-experiment-404932/index3.html
I guess it depends on the style you're looking to brew. Marris Otter is a great choice for a brown ale. I have used Vienna in pale ales and some Belgians with success. Rye is a nice addition for hoppy beers.
feedbag
Well-Known Member
Awesome, thanks for that link.
"Notes prior to flame-out addition: Rich aroma, sweet malt, bitterness comes through, balanced with the malt, sweetness, slightly toast, pie crust"
I fully agree with the links authors' assessment and think you get get similar tastes in the finished product (when using American ale yeasts-that's all used with GP).
I fully agree with the links authors' assessment and think you get get similar tastes in the finished product (when using American ale yeasts-that's all used with GP).
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