robsan77
Landlord.
- Joined
- Jan 7, 2010
- Messages
- 1,748
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Tomorrow I will be working on my best bitter. I've an idea to put several malts in and see what happens, we shall see.
3750 maris otter
150 amber - for feignt coffee flavour and colour
200 crystal 120 - for that toffee flavour and nose I love
150 crystal wheat - for a biscuity, malty flavour
50 cara 20 - just a little to give extra depth to the crytal 120
50 torrified wheat - Probably not needed but a little what the hay!
ekg & fuggles
Nottingham yeast
Not sure how it will turn out. I'd like it to be sweet, full and a bit malty. but the only malt here I've used before is maris otter and caramalt 20.
I was just wondering if anyone has any thoughts on this and experience with the malts maybe I should put a little more in or less etc...
3750 maris otter
150 amber - for feignt coffee flavour and colour
200 crystal 120 - for that toffee flavour and nose I love
150 crystal wheat - for a biscuity, malty flavour
50 cara 20 - just a little to give extra depth to the crytal 120
50 torrified wheat - Probably not needed but a little what the hay!
ekg & fuggles
Nottingham yeast
Not sure how it will turn out. I'd like it to be sweet, full and a bit malty. but the only malt here I've used before is maris otter and caramalt 20.
I was just wondering if anyone has any thoughts on this and experience with the malts maybe I should put a little more in or less etc...