What gives

DRB · Post by **DRB** » Tue Oct 03, 2006 1:41 pm

Just want to know what grains add a nutty and caramel flavour to the brew.

noby · Post by **noby** » Tue Oct 03, 2006 2:11 pm

See here

noby · Post by **noby** » Tue Oct 03, 2006 2:12 pm

Damn you DaaB, and your nifty typing!!

PieOPah · Post by **PieOPah** » Tue Oct 03, 2006 2:29 pm

Just had a look at some of the profiles. There are a number of grains that it says Mash 'Y' and others that it says Mash 'N'

Does this mean 'Y' You have to mash (can't steep) and 'N' you don't have to mash (can steep).

I hope 'N' doesn't mean don't mash as I have previously used a large number of those grains in my mash.....

PieOPah · Post by **PieOPah** » Tue Oct 03, 2006 8:14 pm

Thought it was that, just a little worrying....

Seveneer · Post by **Seveneer** » Tue Oct 03, 2006 8:23 pm

That is a really good site. Thanks for sharing it.

/Phil.

tribs · Post by **tribs** » Tue Oct 03, 2006 8:29 pm

Amber Malt
Mild Ale Malt
Chocolate Malt
Toasted Pale Malt
Munich Malt

are all nutty according to Beer Captured

Crystal Malt for caramel (Although Dark Candi Syrup will give a much better caramel flavour IMO)

DRB · Post by **DRB** » Tue Nov 07, 2006 12:27 pm

Looking at the tables,it tells you up to what percentage of grain you are to use in any recipe e.g flaked barley 15%,is this a golden rule for balanced brews or could you up it e.g flaked barley 25% or what would is the most you could up grains without being overload.

Jim's Beer Kit

Practical Homebrewing

HomeBrew Forum

Sponsored by BREW-SCHOOL

What gives

What gives