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Has anyone used Chevalier malt?

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peebee

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Spoke loads on this in my Victorian Bitter thread. Bit more up-to-date than my musings of near two years back.

I'll also get on the same beer as @jjsh (Tetley's 1868 AK Bitter) for Xmas. I want to try Edd's "trademark" mix of malts for emulating old beers (though I hope his book, when we eventually see it, will explain the thinking behind the malt selections?). Edd is also behind some of the unusual mash schedules (and more?), 'cos he told me! The Tetley's recipe is similar to the Morrell's 1889 Bitter (subject in that Victorian Bitter link) in using "Hochkurz"-like mashing schedules, which I found to be such a good way of handling Chevallier barley malt (see that "Victorian Bitter"). Mashed right Chevallier barley malt can give beers of 80%+ attenuation (FG <1.010) and no loss of "body" and malty creaminess.
 
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