- Feb 27, 2008
- Reaction score
Im brewing this on Sunday and need some real opinions on what Im trying to do. I know a lot of people will say there are too many different malts or too much crystal. The recipe only has base malt, crystal and some toasted malt but I split it up. The crystal has four different degree lovebonds but I added them all up and divided by four to get 65 degree L. the base malt I tried to keep authentic but I through in some Marris otter and Mild malt for malt complexity. Is this over doing it or is this a good recipe?