inhousebrew
Well-Known Member
I've been writing recipes for about a year now and have found myself getting stuck on adding either C-120 or C-60 to just about everything. Most of my research comes out of Ray Daniels Designing Great Beers book so I know I'm missing out on some new grains out there and one thing I have never really incorporated are the Caramunich and caravienna malts.
Just curios about these guys. I have an APA I like with 2-Row, Vienna and C-60. Could I just sub in caravienna? What are the differences? What would that change about my finished product?
Just curios about these guys. I have an APA I like with 2-Row, Vienna and C-60. Could I just sub in caravienna? What are the differences? What would that change about my finished product?