Author Topic: Grains on hand  (Read 2513 times)

Offline drjones

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Re: Grains on hand
« Reply #15 on: May 20, 2013, 10:04:44 AM »
I agree with all of the above.  As a rule, I'd keep a light crystal (20-40L, or carapils) on hand.  Balanced with a dark crystal (80-120L) - I've made good use of a 10 pound purchase of Crisp 77 for a number of beers, nice stuff and not the typical American 60L flavor.  I like to use a bit of melanoidan or aromatic for extra maltiness - but the Munich recommended by all will get you there, too.  When it comes to dark malts, I love the pale chocolate.
Good luck on keeping it simple, though.  Soon, you'll probably have a couple dozen bags of miscellaneous ingredients.  Just keep 'em labeled!
- Brian
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Fermenting: dry stout, 60 schilling, 70 schilling
Bottled: west-coast IPA, dry mead, cider, Cascadian Dark Ale, wild-hopped blonde