I used a lb in my latest NEIPA. It seems to sit between Munich malt and aromatic malt. It is toasty and noticeable even at 1 lb.
I’d use it again in any beer that would benefit from the Munich malt. It should add some complexity to a brown ale.
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Can I coin the term "flavor efficiency?" Getting maximum result from minimum ingredients. I like that.
Also, I find the name simultaneously awesome AND stupid. I know there's a bit of marketing involved with trademarked malt blends/ roastings but the name doesn't give you any information about where the malt falls on the color and flavor spectrum.
Suppose they've run out of words for "kinda' brown."