Biscuit taste

[bobk34]

Which grain can I use to get a biscuit or crust like taste and can I steep it in. Also brewed once batch of pumpkin with an abv of 6 how long do I let ferment used extract and steeped in Carmel?

 

[stpug]

Biscuit malt is the obvious choice

Victory will do just as well - maybe even a slight notch up on the biscuit.

Both are recommended mashing, but I've seen plenty of folks simply steep them to get the flavor goodness (it just might leave some starch haze in the beer).

Regarding your pumpkin beer, you should let it sit in the fermenter until it reaches final gravity which should be checked with a hydrometer. I only recommend a refractometer to folks that know their limitations (or idiosyncrasies)

 

[Exportjo]

Depends on what you are trying to do...melanoidin malt can achieve it, you can also produce melanoidins through decoction method and long boils. As stated earlier biscuit malt will do the job as well. Happy brewing.

 

[dmashl]

I use victory in my Fat Tire Clone. I think my clone tastes better than the original.

 

[bobk34]

Ty all

 

[speeddemon190]

I use victory in my Fat Tire Clone. I think my clone tastes better than the original.

Recipe?

 

[GASoline71]

I use victory in my Fat Tire Clone. I think my clone tastes better than the original.

All my clones taste better than the original.

Gary