PanzerBanana
Well-Known Member
I'm being lazy, didn't want to root around the net for research. But I figured someone here's bound to know or have a good idea.
What's the darkest roast malt we can use as a base and still get fermentable sugars from mashing?
I'm working on a historically inspired ale. I dig browns, which don't always have all brown malt in them these days. So I'm shooting for at time just before kilning techniques and materials came about to allow for the lighter malts that put the hurt on brown ales.
Would a 10L or 20L work?
What's the darkest roast malt we can use as a base and still get fermentable sugars from mashing?
I'm working on a historically inspired ale. I dig browns, which don't always have all brown malt in them these days. So I'm shooting for at time just before kilning techniques and materials came about to allow for the lighter malts that put the hurt on brown ales.
Would a 10L or 20L work?
