martinirish
Well-Known Member
Hi,
I've read different things on some of the same malts and that confuse me.
I'm working on a couple of recipes (all strong ales) and I'm looking for some specific flavors, particularly different kinds of fruitiness and maltiness from speciality malts.
(how fruity/malty, how much fruitiness/maltiness and for how much of the grain bill)
So what about aromatic malt?
special B? (plum or raisins??)
caramel 150-160L? (I read somewhere that it can lead to some malty-fruitiness???)
caramunich and caravienne? (dried fruit?)
Thanks!
I've read different things on some of the same malts and that confuse me.
I'm working on a couple of recipes (all strong ales) and I'm looking for some specific flavors, particularly different kinds of fruitiness and maltiness from speciality malts.
(how fruity/malty, how much fruitiness/maltiness and for how much of the grain bill)
So what about aromatic malt?
special B? (plum or raisins??)
caramel 150-160L? (I read somewhere that it can lead to some malty-fruitiness???)
caramunich and caravienne? (dried fruit?)
Thanks!