Author Topic: Flavors of Grain  (Read 917 times)

Offline Robert

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Re: Flavors of Grain
« Reply #15 on: January 14, 2019, 10:24:11 PM »


Of course, fermentation will change a lot, but it's at least a bit of an idea of what will happen.
Had a great reminder of just how true this is.  Saturday's brew had ~5% Amber malt.  I knew this was appropriate for the style, but was still a little worried it might prove too intensely roasty-toasty, especially based on a sniff-and-chew evaluation.  This afternoon,  at just over 50% AA, it tasted perfectly smooth and just rich, sweet and malty.   Some grains probably taste more "true" than others before they turn to beer. 

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Rob Stein
Akron, Ohio

I'd rather have questions I can't answer than answers I can't question.