Anyone used this malt before? It’s advertised as having a Graham character to it and I’m wondering if it’s really prevalent or if you have to really search for it in the flavor.
Looking to do a key lime pie sour. I’ve tried grahams in the mash before and in my experience, it’s a waste of money. It doesn’t come through in the final product. I would LOVE to avoid artificial flavoring or extracts. Although Amoretti has those alcohol based extracts that, while we’ve only used one thus far, they seem pretty solid. However that would be a last resort.
In a lighter colored beer 5-7 SRM maybe, with lactose, key lime zest, vanilla, and soured with lacto to 3.1-3.2, would Opal 22 be able to emulate the Graham cracker crust on its own? It will not be the only malt used. It would just be the only malt advertised as giving Graham character, which is what I was referring to when I said “on its own”.
Thanks in advance
Looking to do a key lime pie sour. I’ve tried grahams in the mash before and in my experience, it’s a waste of money. It doesn’t come through in the final product. I would LOVE to avoid artificial flavoring or extracts. Although Amoretti has those alcohol based extracts that, while we’ve only used one thus far, they seem pretty solid. However that would be a last resort.
In a lighter colored beer 5-7 SRM maybe, with lactose, key lime zest, vanilla, and soured with lacto to 3.1-3.2, would Opal 22 be able to emulate the Graham cracker crust on its own? It will not be the only malt used. It would just be the only malt advertised as giving Graham character, which is what I was referring to when I said “on its own”.
Thanks in advance