Likbas
Active Member
What is your usual dosage of special malts like crystal, cara, amber, brown, chocolate and black malt?
How much contribute cara and crystal malts to the sweetness of the beer?
Is the flavour of the sweetness better, with high mash temperature instead of high dosges of crystal/cara malts?
Formerly they used for Brown Porter much Brown malt. What was much in this time? 50 percent? Or more?
How much should have a "normal sweet Bitter" within crystal/cara malts?
How much contribute cara and crystal malts to the sweetness of the beer?
Is the flavour of the sweetness better, with high mash temperature instead of high dosges of crystal/cara malts?
Formerly they used for Brown Porter much Brown malt. What was much in this time? 50 percent? Or more?
How much should have a "normal sweet Bitter" within crystal/cara malts?