I did some research a while back and found that early porters were made with 100% brown malt. I realize that with current malting practices and consistency that it is not likely that modern brown malt would have any diastatic enzymes.
Does anyone know of a maltster that produces a brown malt that would still have active enzymes, or alternatively is there another malt that you could recommend for a SMASH (single malt, single hop) Porter recipe?
Does anyone know of a maltster that produces a brown malt that would still have active enzymes, or alternatively is there another malt that you could recommend for a SMASH (single malt, single hop) Porter recipe?