I am brewing an IPA for a club competition that requires 5% Crystal 10 and 5% Amber malt (the rest is 2-row) as part of the grainbill. I haven't used Amber malt before but have heard that it can be overpowering, even in small quantities, and is not something I would normally use in an IPA.
My plan is to add the Amber malt (and Crystal 10) during the sparge as a mash cap, to hopefully mellow the flavor, but am concerned because it has no diastatic power. Anyone see any potential problems?
My plan is to add the Amber malt (and Crystal 10) during the sparge as a mash cap, to hopefully mellow the flavor, but am concerned because it has no diastatic power. Anyone see any potential problems?
