What addition would you use in and ale to increase the "nutty" favour. Done some research and it seems to be Victory and Munich?... would appreciate any ideas and ratios?
Thanks
D
Adjunct for nutty...
Re: Adjunct for nutty...
I had some chestnut ale a week or so ago which had a definite flavour. Think it was dry nut'd adding them to the secondary. Might be an idea to emphasise whatever grain you choose.
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Conditioning: -
Fermenting: Selection Pinot Grigio
Planning: Orange Blossom Mead, Mexican Honey Mead, Chocolate Stout
Conditioning: -
Fermenting: Selection Pinot Grigio
Planning: Orange Blossom Mead, Mexican Honey Mead, Chocolate Stout
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seymour
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Re: Adjunct for nutty...
For nutty, you're right about those two, Victory more so than Munich, but the one is American and the other is German.
To accomplish your goal using classic English ingredients, stick to the proven Maris Otter + a little CaraMalt + a little less even Amber Malt. Mmmmm, so nutty and delicious.
To accomplish your goal using classic English ingredients, stick to the proven Maris Otter + a little CaraMalt + a little less even Amber Malt. Mmmmm, so nutty and delicious.
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6470zzy
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Re: Adjunct for nutty...
A small dose of English chocolate malt will also contribute the nutty characteristic that you are searching for.seymour wrote:
To accomplish your goal using classic English ingredients, stick to the proven Maris Otter + a little CaraMalt + a little less even Amber Malt. Mmmmm, so nutty and delicious.
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seymour
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Re: Adjunct for nutty...
+16470zzy wrote:A small dose of English chocolate malt will also contribute the nutty characteristic that you are searching for.seymour wrote:
To accomplish your goal using classic English ingredients, stick to the proven Maris Otter + a little CaraMalt + a little less even Amber Malt. Mmmmm, so nutty and delicious.