Decided I want to try to make an old ale. I know it's a lot of pale malts of the English kind but was wondering what caramel or specialty malts I should use and what %of the bill. Adjuncts? Any pointers and tips appreciated. Thanks.
No peated malt. That **** is nasty.
I need to find treacle, I've wanted to brew with it, but can't find it. Would like to do an English barley wine with it.
meltroha said:Chocolate malt, no more than 5%, crystal 80- 120, somewhere in the 5-10% range, some throw in peated malt, but I would go really low with that, if any at all. Using a couple different crystal malts would be good as well, like 40 and 120 or something. A lot of recipes use molasses and/or brown sugar as well, I'd go with 8-16 oz in a 5gall batch with those. I would stay around 75% base (marris otter or golden promise for this style) and 25% specialties/sugars.
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