Grain ideas

[jonewer]

I'm looking to place my next order for supplies and wonder if theres any malts I should try apart from crystal/chocolate/dark?

I see rob has extra dark crystal which looks interesting and I'm going to have another go with amber (but in very small quantity this time!)

But what exciting things can I do with Munich/Vienna etc?

 

[pittsy]

i love munich malts there good to add a little colour just as making a dark lager or may a slighty darker wheat with a little taste difference , vienne malt is good for pilsners and other such things or maybe a Austrian Kristal wheat , another malt i enjoy is biscuit malt that adds a nice creamy taste + head :thumb:

 

[Darcey]

I use 120l crystal in bitters. Requires less crystal malt but gives quite a nice deep roasted flavour. Try Amber malt.. good in best bitters but requires more maturation time to be great IMO. Carapils is a good substitute for Wheat malt if you want head retention but I dont use more than 1-2% of the gain bill.

 

[orlando]

I've just been given some caramalt to try in my next brew, I currently use crystal and have been told the difference is between toffee and caramel. Anyone used both and can advise a % max for caramalt?

 

[jonewer]

I tried amber malt in my '8-ball' porter. Almost 2 years in the garage and still undrinkable! Mind, I did put a whole kg in there.....

 

[Darcey]

Caramalt is only really an adjunct IMO. Aids head retention and adds body. 50g in a 23l batch is enough for me. Head sticks to the glass! It's great for extract brews as is already converted so you don't need the exact mash temperature.

Not suited to lagers or crisp beers IMO. Ads too much sweetness.

D