BadDeacon
Well-Known Member
I'm not trying to make a final recipe, just learn the malt differences. I usually use 60, 30, and 5.
I figured by moving the mid and late additions up, it would allow the hops to move out of the buttering picture and keep the aroma.
I figured by moving the mid and late additions up, it would allow the hops to move out of the buttering picture and keep the aroma.
