On a whim I grabbed myself up a 25kg sack of Thomas Fawcett Floor Malted Maris Otter a few weeks ago.
I've used it before but it was always in a dark ale, hidden by other deep crystal and roasted malts.
Those beers all turned out great, but I am looking for recipe suggestions for how to showcase this malt in a simpler way. Ideally it would be on the lighter side (my pilsner keg is almost tapped), but that light isn't necessary; nor is a SMaSH. I have essentially no limits in regards to ingredient access or process control.
Fire away.
I've used it before but it was always in a dark ale, hidden by other deep crystal and roasted malts.
Those beers all turned out great, but I am looking for recipe suggestions for how to showcase this malt in a simpler way. Ideally it would be on the lighter side (my pilsner keg is almost tapped), but that light isn't necessary; nor is a SMaSH. I have essentially no limits in regards to ingredient access or process control.
Fire away.