SnakeAnthony6375
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- Joined
- Dec 11, 2008
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I've made an India Black Ale using Carafa II (special) recently and it turned out wonderfully. The roast was very slight on it, but the color was spot on. Has anyone tried using Carafa III? Are there an flavor differences between the 2? I'm hoping I can substitute the Carafa II with Carafa III and get away with using less than I did with Carafa II. My main concern is (obviously) keeping the roast flavor to an absolute minimum....
Thoughts?
Thoughts?