Membership questions? Log in issues? Email

Author Topic: Grains on hand  (Read 5963 times)

Offline drjones

  • Cellarman
  • **
  • Posts: 69
  • So much to beer, so little time to brew it all...
Re: Grains on hand
« Reply #15 on: May 20, 2013, 11:04:44 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
Fermenting: west-coast IPA
Bottled:60 schilling, 70 schilling, maple porter, wheat porter