working on improving recipe formulation and wondering which is better?
Looking for good mouth feel and head retention,(who isn't I guess) but most of all a big malt forward beer. In doing unrelated research I found that the region I live in (Northwest) produces way more malty beers then other regions, for example our amber ale would be would not fit in the BJCP style guidelines on the east coast. Just curios if anyone has experimented with either of these two grains or any other similar types.
Formerly brewed all-grain on a sabco machine but currently working on partial mash recipes