Thinking about a friend with an alcohol sensitivity issue (even .5% is a bit much for him) who is (rather, was) a beer lover....
I would like to make a batch of cloned Malta Guinness for him - does anyone out there have a decent clone recipe?
...any other unusual malta recipes? I don't really want to duplicate Malta Goya - I want something tastier.
I've found notes about maltas being brewed in Europe with additives like mint or strawberries....is there a particular reason that the commercial maltas are all molasses-like and stout-coloured? Is there a reason that a malta recipe couldn't finish with a lighter colour and a bready/biscuty finish? ...or fruity? spiced? etc.?
Thanks for any pointers or ideas! PROSIT!
-Bryan
aka Dark Brood Homebrewery
ON TAP: Dunkelglatt German Dark Ale, Grumpy Gorilla Robust Porter, Solstice Special Ale
CONDITIONING: Hop-Hammer IPA, Cone-King Imperial IPA
FERMENTING: Patersbier, Irish Blonde Ale, Strawberry Blonde Ale
NEXT BREW DAY: Irish Draught Ale
I would like to make a batch of cloned Malta Guinness for him - does anyone out there have a decent clone recipe?
...any other unusual malta recipes? I don't really want to duplicate Malta Goya - I want something tastier.
I've found notes about maltas being brewed in Europe with additives like mint or strawberries....is there a particular reason that the commercial maltas are all molasses-like and stout-coloured? Is there a reason that a malta recipe couldn't finish with a lighter colour and a bready/biscuty finish? ...or fruity? spiced? etc.?
Thanks for any pointers or ideas! PROSIT!
-Bryan
aka Dark Brood Homebrewery
ON TAP: Dunkelglatt German Dark Ale, Grumpy Gorilla Robust Porter, Solstice Special Ale
CONDITIONING: Hop-Hammer IPA, Cone-King Imperial IPA
FERMENTING: Patersbier, Irish Blonde Ale, Strawberry Blonde Ale
NEXT BREW DAY: Irish Draught Ale