I'm thinking about taking some of the first runnings of a 90% 2row, 10% Vienna mash (maybe 152°) and caramelizing them like how you make Candi sugar. Curious if anyone has done this.
I think I've brewed with every commercially available specialty malt, or its analog, and want to try something new for brown ales.
I think I've brewed with every commercially available specialty malt, or its analog, and want to try something new for brown ales.
