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16 years 4 months ago #31

atticus Offline Posts: 820	&quot;TheBeerNut&quot;:12jc9rko wrote: &quot;Atticus&quot;:12jc9rko wrote: So that would have to be mashed then?[/quote:12jc9rko]No, it's an unfermentable flavouring.[/quote:12jc9rko] Really? Cool. So how do you use it? Do you have to steep it, or just bung it into the boiler?

16 years 4 months ago #32

TheBeerNut Offline Posts: 11663	I bung it in with my specialty grains for steeping.

16 years 4 months ago #33

slayerking
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Posts: 548

&quot;Atticus&quot;:1pk3gbhp wrote:
&quot;TheBeerNut&quot;:1pk3gbhp wrote:
&quot;Atticus&quot;:1pk3gbhp wrote: So that would have to be mashed then?[/quote:1pk3gbhp]No, it's an unfermentable flavouring.[/quote:1pk3gbhp]
Really? Cool.

So how do you use it? Do you have to steep it, or just bung it into the boiler?[/quote:1pk3gbhp]

Steep it at about 68 degrees with the rest of your speciality grains.

Between 2% and 4% should give you a nice roasted barley flavour.

16 years 4 months ago #34

ginger nz Offline Posts: 131	I'm pretty excited about this, I'll be making a run to Galway to pick some up! Re: Adding Roasty flavour, a kiwi brewer I knew made a red ale with a low-single-digit% of smoked malt. It was subtle enough to not taste like a smoked ale but it added a burnt/roasty flavour that I was daft for.

16 years 4 months ago #35

ginger nz Offline Posts: 131	&quot;Ginger NZ&quot;:2zrgpu8y wrote: I'm pretty excited about this, I'll be making a run to Galway to pick some up![/quote:2zrgpu8y] Excellent call guys, it's brilliant. This is the red ale I imagine when I hit the mash tun, alas the skills are lacking at the moment!

16 years 4 months ago #36

	As gorgeous as this is... Surely the "best served chilled" statement on the bottle is wrong, no?

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Aldi Traditional Irish Ale

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