Recent content by Vreten

Spezial’s recipe is 50% pilsner/lager malt and 50% rauch malt, roughly, so I would use the 2lbs. I’ve also found that there might be problematic if you use too small an amount of rauch, you will get the phenols, almost an ironlike smell, but not the smooth texture from the malt.

I’ve come to understand that for German breweries at least 4 weeks is minimum, and up to 8 is not unusual for what they call ”brewery-conditioning”.