Porter and stouts for sure if you want to use a lot of it, eg
edit, this is an older inspired by Hareys recipe, not sure if the efficiency is right etc
Amber Malt.
Re: Amber Malt.
A bit strange one:
OG 1.057
IBU 33
EBC 33
60% Pale (MO, Golden Promise, ...)
30% Aromatic 50 EBC (Dingemans)
10% Amber 112 EBC (TF)
mash @66°C 75 min
Magnum 33 IBU, boil 60 min
Bramling-X 3 g/l whirlpool @80°C
WLP 026 @18°C under pitched (if you can get it)
works with both English and Belgian carbonation levels.
Ingo
OG 1.057
IBU 33
EBC 33
60% Pale (MO, Golden Promise, ...)
30% Aromatic 50 EBC (Dingemans)
10% Amber 112 EBC (TF)
mash @66°C 75 min
Magnum 33 IBU, boil 60 min
Bramling-X 3 g/l whirlpool @80°C
WLP 026 @18°C under pitched (if you can get it)
works with both English and Belgian carbonation levels.
Ingo
Re: Amber Malt.
That will help me shift it. Thanks.Hanglow wrote:Porter and stouts for sure if you want to use a lot of it, eg
edit, this is an older inspired by Hareys recipe, not sure if the efficiency is right etc
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