- Apr 1, 2013
- Reaction score
Your comments don't match with my post you quoted! Certainly confused me!
But: By the Victorian era they were using indirect heat to kiln malt (traditional brown malt used direct heat) so you would have been on the right track using modern brown malt (mixed with pale, black and perhaps amber malts). MO malt wouldn't have been available (until 1960s) but it's precursors would have been, and we can't get them so MO is fine. Chevallier barley is quite different from MO and its precursors, and accounted for most of the barley malted in Victorian times and would be a fine choice (I'm a recent convert to Chevallier, and prefer it many times over to MO).
It was your symmetry line - I wasn't thinking in terms of balance I think I was assuming as someone did the recipe then 1 third of each would have enough conversion - once I opened my eyes/mind I realised that 2 of these bring flavour/sweetness etc but no conversion, if that makes sense. Looking forward to doing the Chevallier and doing it against MO as it is the "best" modern malt available to see the comparison. I understand though it has been tweaked to be shorter like modern barley? This will make it less prone to flattening in windy conditions. I have also used the Imperial Malt but with a current lake of knowledge of Amber and Brown don't know how close to flavours I will get so I have just upped the Pale to make it more sensible. Will do a Imperial v Amber at some stage to see the difference.