I'm wanting to attempt to make a few beer styles that have fallen out of popularity in the past hundred years or so, or which are extinct aside from a recipe or two still being available.
One of them calls for 2 pounds of acidulated malt with an L of 2. I think they mean 2L as in Lovibond and not Plato, so if I'm wrong by all means let me know.
So far I have found this with a 1.8L and 3L rating.
My question is; does this make that much of a difference? If so I will keep looking. I'd like to get it as close to the style as possible otherwise there's no sense in doing this.
Also, is there away to compensate the 1.8L to 2L. Or conversely the 3L to 2L?
Here is the link from BYO in case this helps.
http://***********/stories/beer-styles/article/indices/11-beer-styles/534-dampfbier-style-profile
Thanks all!
Ken~
One of them calls for 2 pounds of acidulated malt with an L of 2. I think they mean 2L as in Lovibond and not Plato, so if I'm wrong by all means let me know.
So far I have found this with a 1.8L and 3L rating.
My question is; does this make that much of a difference? If so I will keep looking. I'd like to get it as close to the style as possible otherwise there's no sense in doing this.
Also, is there away to compensate the 1.8L to 2L. Or conversely the 3L to 2L?
Here is the link from BYO in case this helps.
http://***********/stories/beer-styles/article/indices/11-beer-styles/534-dampfbier-style-profile
Thanks all!
Ken~