MSOE_HomeBrew
Well-Known Member
What is the difference between rahr 2-row and briess 2-row? Are they the same as American 2-row? Is there a book that I could read to better familiarize myself with the different types of grains?
Search/google is your friend.
https://www.homebrewtalk.com/f36/2-row-malt-canada-vs-u-s-vs-u-k-164964/
Have you tried checking retailer websites? I know northern brewer has descriptions o the grains they sell.
MSOE_HomeBrew said:Yes, they only list the grains that they carry, not grains like like American 2-row. I checked AHB, Midwest and Norther but none carry it..
MSOE_HomeBrew said:so is 2-row (rahr)= us 2-row?
autoferret said:Its my understanding that 2-row is 2-row just depends on what malt house you get it from and what country you get it from. Grain is suppost to be constent from batch to batch country to country.
Quote:
Originally Posted by autoferret
Its my understanding that 2-row is 2-row just depends on what malt house you get it from and what country you get it from. Grain is suppost to be constent from batch to batch country to country.
Batch to batch, but not country to country, nor maltster to maltster.
Veinman said:how to brew has a pretty good description of each type of grain in general from what I recall and what each will do for your recipe. For a really good over view read the sticky written by Death Brewer here:
https://www.homebrewtalk.com/f39/recipe-formulation-ingredients-descriptions-164140/
Goes into a lot of detail in the 2nd post of the thread about different grains and then gives you some links if you want to read even more detail.
Thanks you have helped so much! I am planning on making a belgium white but pitch black just to throw people for a loop Do you think it'll work if I make a normal white but with some carafa special (carafa III)??
MSOE_HomeBrew said:Thanks you have helped so much! I am planning on making a belgium white but pitch black just to throw people for a loop Do you think it'll work if I make a normal white but with some carafa special (carafa III)??
o4_srt said:Any kind of dark malt would get the job done, but then it wouldn't be a Belgian wit, as styles have color specifications associated with them, however, that doesn't mean it won't be good beer, just that it's not a traditional style.
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