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Personally, I would drop the torrefied and use an extra lb of base malt. The oatmeal is obviously integral and will provide plenty of mouthfeel in addition. I would also drop the brown and sub in chocolate in the same amount. And Maris Otter is fairly toasty/biscuity on its own so I would drop the Victory`which is biscuity and sub in .75 lb more of your base malt. That is a streamlined recipe now which is pretty similar to mine. By no means am I saying that your recipe couldn't be good, but sometimes too many malts can give you a 'muddy' poorly defined malt character. Good luck !
Quote from: HoosierBrew on November 03, 2014, 05:16:06 pmPersonally, I would drop the torrefied and use an extra lb of base malt. The oatmeal is obviously integral and will provide plenty of mouthfeel in addition. I would also drop the brown and sub in chocolate in the same amount. And Maris Otter is fairly toasty/biscuity on its own so I would drop the Victory`which is biscuity and sub in .75 lb more of your base malt. That is a streamlined recipe now which is pretty similar to mine. By no means am I saying that your recipe couldn't be good, but sometimes too many malts can give you a 'muddy' poorly defined malt character. Good luck !I agree with most of this, except I'd probably keep the torrified wheat. Torrified wheat has a nice nutty flavor that I personally like in many of my English-style ales.I think the takeaway is to know what each ingredient is doing in a recipe and pare down anything that doesn't have a clear purpose. For me, I'd be including torrified wheat as a flavor component. But if you're using it for mouthfeel and not flavor, then the oats have you covered and you can get rid of it.
I think the takeaway is to know what each ingredient is doing in a recipe and pare down anything that doesn't have a clear purpose.