Homebrewers Association | AHA Forum
General Category => Ingredients => Topic started by: ndcube on February 17, 2010, 02:42:29 PM
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Who has used this malt? In what style?
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It's the default (or at least it used to be) specialty grain in Northern Brewer's American Amber Ale kit. Since that was the first brew I ever did, I've used it (and once or twice since then in Ambers). Was never terribly impressed with it, though.
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I almost always use it for maibock.
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I use it instead of 20l crystal, but that is just how I roll. ;)
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I use it in my IPA. And my Maibock as well. In fact I use it fairly regularly.
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Would it work in a Vienna lager or should I stick with a little dextrine malt as blatz suggested?
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I would go with Blatz's advice. No need to have crystal malt in a Vienna even at 20L
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I would go with Blatz's advice. No need to have crystal malt in a Vienna even at 20L
K. That's what I have planned.
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I like it in IPA's....Denny's Belgian IPA recipe has it....I think that was the first place I used it and have continued to incorporate that in other recipes.
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Where can I find Denny's Belgian IPA recipe? ???
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Where can I find Denny's Belgian IPA recipe? ???
Here it is....
http://wiki.homebrewersassociation.org/BelgianIPA
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Denny, you like your strong beers don't you? Do you ever brew anything under about 7%?
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Thanks Denny! What temp do you ferment at with that yeast? How long?
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When I have brewed this I have kept it in the mid 60's. I like 3522 at restrained temps. As far as "how long"....until it is done. :)
No really 3522 is a hard worker and in my experience will go pretty dry....I think it was like 1.008 or 1.010 FG for that recipe. Don't have my notes at hand.
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Denny, you like your strong beers don't you? Do you ever brew anything under about 7%?
More often these days than I used to, but 7% is about the average at my house.
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Thanks Denny! What temp do you ferment at with that yeast? How long?
About 62F until it's done....maybe 2-3 weeks, then dry hop.