Using a little toasted malt in a wee heavy probably isn’t to style, but you should definitely do it anyway even if you don’t use it in this beer. The aromas it creates in the kitchen are absolutely amazing.
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Yeah, the time I made my own Crystal malt my house smelled fantastic.
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Did you actually make crystal ? Where did you get the green malt?
I followed the procedure that was on the Basic Brewing podcast years ago that called for essentially stewing base malt in its own husks at mash temps in the oven, then raising the temps to dry it out and toast it a bit at the same time. I doubt I got anything near full conversion, but it got significantly sweeter during the mash. It ended up in the ballpark of a C40, but still retained some of the Golden Promise flavor from the base malt. It was a fun DIY experiment, and it was pretty tasty in the bitter I used it in.
But no, I did not use green malt, and it was definitely not a true crystal malt.
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