BrewMunster
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- Joined
- May 27, 2008
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So I notice most of the time that a lot of people like using, what seems to be too much base malt in beers which are more malt prominent in flavor. Any time that I use too much all I can really taste is that base malt. Now I cut off a majority of the base malt, leaving enough to have as structure for the beer, and I notice quite a difference in flavor. I haven't made too many brews in my life, and most of them have been a more malt flavor style beer, so I would recomend doing this if you haven't already thought about it before. After cutting some of the base malt down, I do tend to have specialty malts up in the 15-20% percent range, but that's just me .