They are not always one in the same. I believe the process for making them are slightly different as well. I just don't know what that difference is. How do they differ? Where are they made?
I hope this isn't too stupid a question. (I am a "noob") I wanted to experiment with some additional flavourings in my latest brew, and was pondering using Honey Malt, such as this. But can someone tell me how I am supposed to use it? I see it listed as a "flavouring" on some other sites, yet it is a "malt"? So at what stage, and how, do I add it? Is it supposed to be thrown in right at …
I know perhaps the best malt for head retention is carafoam. However I was wondering how other malts known for this property compare to each other. Specially caramunich vs crystal malts. As I want to substitute a crystal 60L for a caramunich III in a red ale recipe, but I aim to keep the same head retention.
I've been putting together the following oatmeal stout recipe, going for a kind of jam-on-nearly-burnt-toast sort of flavor: 8lb Maris Otter 2lb Flaked Oats 1lb Caramel 120L 1lb Special B 1lb Roasted Barley 1oz East Kent Golding @ 60m WLP002 English Ale My concern is that since I'm including 3 pounds of fairly heavily kilned malts/barley that I might end up with an distracting level of bitterness. Most recipes I've seen close-ish to this use lower lovibond caramel malts and/or …
I'm brewing Black IPA. So I needed less bitter black malt. My choice was Carafa III Special - it is supposed to be de-husked kind. But it looks like this: Brighter shot, close-up on thing that made me wonder: What is it? It looks kinda like husk pieces. But there should be no husk pieces in this malt. Does this malt always look like that, and what part of grain actually forms these flakes? Or maybe shopkeeper just made a …
I'm working up a recipe based on the Deschutes Black Butte Porter clone recipe from The Jamil Show podcast. Their recipe calls for both English and American chocolate malt. I'm having a hard time finding information about the difference between the two varieties. The two closest LHBS's to me only carry a single "chocolate malt", without an indication of origin, but given that I live in Seattle I expect it's the American malt. When I asked one of the shopkeepers …
One of the most famous stout is Guinness (a dry stout to be more precise). I personally don't like much this dry / 'salty' type of stout. I like the sweeter ones, like you were almost drinking a cup of hot chocolate. So, how to bypass the toasty / dryness that the black malts normally provide? Even further, how to add sweetness to it? Thanks!
Everybody can buy a certain number of specilaty grains and combine them, but in a way it seems to me this way I will do something that someone else can do just replicating my grain choice. On the other hand mash process seems to be much more complex and with infinite variation in temperature values, time, with even more variability added by different processes (standard vs decoction for example). How much mash temperature and process can influence malty/sweet aroma of …
I recently brewed a recipe that called for Carastan malt. My LHBS didn't carry it, so I just used 40 L Crystal. In the finished beer, I'm missing the toffee and toastiness found in the original. Does anyone know of a better substitute? If there aren't really any good substitutes, where is a good place that I can find it online?
I just got back from a trip to the brew shop to get some stuff. They had a couple new malts I haven't heard of before. One was this CaraBohemia malt. It had an SRM of around 70L and was described as being intensitly caramel in flavor and aroma. I had that definate crystal malt aroma to it. I tasted some and it was sort of somewhere bewteen brown malt and crystal 60 in its flavor profile. Anyone ever used …
I know Melanoidin Malt can be used as a substitute for decoction mashing, provides the richness expected in certain styles, and may improve red or brown color. So at what percentages does the malt achieve these results?