So I read an article saying real Belgian-style ales are step mashed.
I also read that a step mash is only required when mashing unmodified malts. Step mashing modified malts will only result in a beer that lacks body.
If one were so inclined to brew a Belgian style the traditional way, how would one go about that when the only malts we can source are modified?
I also read that a step mash is only required when mashing unmodified malts. Step mashing modified malts will only result in a beer that lacks body.
If one were so inclined to brew a Belgian style the traditional way, how would one go about that when the only malts we can source are modified?
