On Wed, Sep 15, 2004 at 10:05:38AM +0200, Søren Hjortbøl wrote: > Jeg har lige brygget et stout. Under min researche kom jeg > frem til at black og ristet malt kun skulle med de sidste 10 > min. af mæskningen. Jeg har jo tit læst, at man får "Gajol" > ud af det ved anvendelse af black malt, men min stout har en > fin undertone af lakrids, så det kan anbefales.
I have always mashed all my malts together, and at least some of my stouts have been quite all right... Even if (because?) I roast some malt on a frying pan. No idea how many EBC that makes, and no way to find out. But it fills the air with good vapours, and adds lots of good tastes in the beer... And yes, it will be beer anyway! -H -- Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst"
