I'm a BIAB brewer and after about 25 batches have my process dialled in producing good, if not great, clean beers. Using BCS as my gospel in trying different styles, I find more often than not that my brews don't quite match the given styles. E.g. a recent Irish Red Ale is in the ball park for taste but it is not obvious that it is an IRA. It's a good beer but it aint like anyone will think it's a Kilkenny or the like. I'm wanting some coversation from the wise masses here on the importance of malt origin in relaton to matching beer styles. In my IRA I used British base malts and hops with German Crystal and Roasted Malts and then British yeast. Can using those German malts throw the taste off enough to miss the mark on style profile?
Malt origin and importance in matching style
- Thread starter hawktrio
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