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Belgian pale malt vs English pale malt (Golden Promise)?

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jmcamerlengo:

--- Quote from: nateo on June 09, 2012, 04:58:01 PM ---During mashing, I was definitely getting a "graham cracker" aroma. Is that what was meant by "toasty/biscuity?" I'll try to reserve judgment until I taste the beer, but I think I see what a few of you mentioned.

--- End quote ---

Hmm...Never used GP before. From that description, im intrigued. Sounds like itd make a helluva good Brown Porter with English Brown Malt and some Chocolate Malt.

denny:

--- Quote from: jmcamerlengo on June 13, 2012, 07:03:12 AM ---
--- Quote from: nateo on June 09, 2012, 04:58:01 PM ---During mashing, I was definitely getting a "graham cracker" aroma. Is that what was meant by "toasty/biscuity?" I'll try to reserve judgment until I taste the beer, but I think I see what a few of you mentioned.

--- End quote ---

Hmm...Never used GP before. From that description, im intrigued. Sounds like itd make a helluva good Brown Porter with English Brown Malt and some Chocolate Malt.

--- End quote ---

It's also the go to malt for Scotch ales.

nateo:
I used about 5% aromatic malt too. I probably should've listened to you guys who said to cut back the specialty malts. I'm going to brew another Belgian Pale, and I'll try using 100% GP.

brewsumore:
I pretty recently used GP in a Scottish 80 shilling ale and a sour-worted Oud Bruin style beer and they both came out excellent.  It has a reputation as the Scottish version of Marris Otter, and deemed by some as superior and slightly sweeter.  It provides a standout, full-flavored malt backbone.

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