brackbrew
Well-Known Member
Trying to decide whether to use regular domestic 2-row pale malt or british pale ale malt in a cinnamon porter I'm formulating. Usually, I'm an extract brewer that uses a simplified partial mash method outlined in an Oct/Nov BYO from a few years ago. I also remember reading somewhere, though, that british pale ale malt is somehow (drastically?) different from our 2-row. Can I use the same partial mash method for the Brit stuff and get the fermentable goodies I need, or do I need to just use domestic 2-row?
My father-in-law has a lot of my brewing books right now, otherwise I'd look this up myself!
BREW ON:rockin:
My father-in-law has a lot of my brewing books right now, otherwise I'd look this up myself!
BREW ON:rockin: