TandemTails
Well-Known Member
A homebrewer was getting out of the game and I picked up 45lb of Ashburne in addition to 55lb of Maris Otter. While I use MO all the time, I've never tried using a 'mild malt' before.
I'm interested to see what recipes you've used this malt in and how you thought it turned out?
I have a brown ale planned that uses 50% MO and 50% Ashburne with some pale chocolate, chocolate rye and about 1oz roasted barley in a 5 gallon batch. From the descriptions I've read of ashburne, the flavors it lends could be good with a brown.
I'm interested to see what recipes you've used this malt in and how you thought it turned out?
I have a brown ale planned that uses 50% MO and 50% Ashburne with some pale chocolate, chocolate rye and about 1oz roasted barley in a 5 gallon batch. From the descriptions I've read of ashburne, the flavors it lends could be good with a brown.
