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Author Topic: MIld Malt for Historic Recipes  (Read 861 times)

Offline Phil_M

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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?
Corn is a fine adjunct in beer.

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Offline morticaixavier

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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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