Can anyone help? These questions are probably easily answered by experienced brewers but I couldn't find them online.
I found a recipe I want to brew (don't know the percentages yet, but emailed the brewery):
Maris Otter
Crisp pale malt
Torrified pale
Roasted malt
Black malt
Acidulated malt
Flaked barley
Willamette EKG
Willamette TOL
Questions are:
What is torrified pale and where do I get it or what to substitute?
Is Black malt the same as Black patent malt?
Is acidulated malt the same as acid malt?
What is Willamette TOL?
Thanks, T
I found a recipe I want to brew (don't know the percentages yet, but emailed the brewery):
Maris Otter
Crisp pale malt
Torrified pale
Roasted malt
Black malt
Acidulated malt
Flaked barley
Willamette EKG
Willamette TOL
Questions are:
What is torrified pale and where do I get it or what to substitute?
Is Black malt the same as Black patent malt?
Is acidulated malt the same as acid malt?
What is Willamette TOL?
Thanks, T
