The hops has mellowed out since I brewed it, so the bisquit really comes through now. It is more the taste of rye bisquit than your typical oat bisquit.seymour wrote:I keep coming back to this thread, Morten. I really like the look of your recipe. At first, Vienna would seem like an odd base malt for a mild, but the more I think about it, you're really onto something. Look at so-called "Mild Ale Malt": almost the exact same kiln/colour description. I'm sure your Biscuit Malt added even more bready mouthfeel and aroma. Probably not the most fermentable wort in the world, but that's perfect for this style. Good thinking, man.
I've added your grainbill to our "mild master list", I hope you don't mind: /viewtopic.php?f=5&t=56335&p=591869#p591869
P.S. I see you're from Denmark. Next time you brew this, you should add some spices and pitch a lager yeast and call it a Påske OLSkål !!!
I am honoured you have added me to the list.
And skål to you aswell
