Ok, I see what's going on. Whorst just typed the substitute next to the Special B rather the the biscuit in his recipie and I misinterpreted what he was trying to tell me, sorry.
I have read that some folks don't like using Special B because along with the plumb/current flavor, you also get significant roasty flavors as it is a very dark crystal. How dark does crystal malt need to be to get the plumb/current thing going yet avoid the undesirable roast aspect to the taste?
Whorst is also using Honey malt which might add a real neat taste to the brew, does anybody have any experience with that malt? What taste would you expect it to add to the mix?
Belgian Dubbel
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Barley Water
- Under the Table
- Posts: 1429
- Joined: Tue May 22, 2007 8:35 pm
- Location: Dallas, Texas
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
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Whorst
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steve_flack