Tag Info

You can add some munich, or you can just leave it out. In a stout with that much roasted barley the difference is hardly noticable. I've brewed 4 different British Ales in the last 3 months, all using Maris Otter. Most styles leave enough room for the the wonderful soft maltiness of the MO to come through, some, like the bitter, just a little, while others, ...

Crystal 15L would have been a closer sub I think, even though the carastan is around 30-35L. I don't think there is a real good substitute for it. There aren't a lot of malts like it, and I don't see too many people use it. I put it in an Ordinary Bitter last year and it does have a nice toffee aroma to it. A combo of C15 and some special roast might get ...

I eventually got around to it, kept it very simple: Recipe: 3.5L water 0.667 kg "Organic raw blue" agave nectar (I was looking for "dark" for a stronger flavour, but they didn't have any) Bring the water to a boil, and leave it there about 20 minutes to sterilize it. Let water cool to about 40-45C (the label on the agave nectar bottle suggested that the ...

I've not brewed with it, but from the Weyermann specs, it's 13L (11.8-13.7L) mild, restrained notes of caramel honey-colored hue use up to 30% in Belgian Blonde, Amber, Tripel, Dubbel Given that it's 500g and it's playing against Vienna, the color is probably less significant than the flavor. To get the restrained caramel, you could probably get away ...

In a stout that would be fine, since the roastiness of the brew will overpower any residual sweetness, and color change will not be noticable. Any caramel flavors that do come through will be a positive bonus to offset the bitterness of the kit. There's no problem using regular table sugar with these kits, although using spraymalt/DME will enhance the ...

Agave nectar is a heat processed root-starch that isn't all that different from HFCS. There's a fair bit of discussion about it's healthy credentials. It's not the same as what's used to make tequila which is made from the juiced leaves. That being said I bet it'll ferment just fine. It'll probably offer a slightly different profile than honey does, but ...