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MIld Malt for Historic Recipes
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Topic: MIld Malt for Historic Recipes
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Phil_M
Senior Brewmaster
Posts: 1760
Southern Maryland
MIld Malt for Historic Recipes
«
on:
June 22, 2016, 05:03:24 am »
What would you use?
I keep hearing things to the effect that "modern" mild malt is not a replacement for mild malt in old recipes, due to not having enough diastatic power. Is this true? Or should I just run with it?
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Corn is a fine adjunct in beer.
And don't buy stale beer.
morticaixavier
I must live here
Posts: 7781
Underhill VT
Re: MIld Malt for Historic Recipes
«
Reply #1 on:
June 22, 2016, 05:53:47 am »
I started out by toasting some pale malt to get a couple extra lovibond. that was okay. and tasty. but mostly I use a mix of pale and munich. no idea how accurate it is to historical mild malt but it makes a wonderful barley wine.
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American Homebrewers Association | AHA Forum
General Category
Ingredients
MIld Malt for Historic Recipes