beervoid
Hophead & Pellet Rubber
Hello brewmasters,
I was hoping for some info on a good approach to start dialing in a stout recipe.
I would like to start simple and get to know what certain types of dark grains give.
How many dark grains varieties to start with?
Possible to just pick one at a time? Base + roasted malt?
Any limits on the colour in terms of darkness?
There are many roasted malts, each with their own names but is there really that much difference between a chocolate malt from maltster A vs maltster B?
Are roasted malts with the same colour grade basically the same in terms of flavor?
Any do's and don'ts are welcome.
Cheers.
I was hoping for some info on a good approach to start dialing in a stout recipe.
I would like to start simple and get to know what certain types of dark grains give.
How many dark grains varieties to start with?
Possible to just pick one at a time? Base + roasted malt?
Any limits on the colour in terms of darkness?
There are many roasted malts, each with their own names but is there really that much difference between a chocolate malt from maltster A vs maltster B?
Are roasted malts with the same colour grade basically the same in terms of flavor?
Any do's and don'ts are welcome.
Cheers.