I've spoken with my Cargill rep about this already, and I'm going to try it, but I'd like to know about anybody else's experience with using some European malt to beef up American 2-Row.
My thought is 25% EuroPils (as a total of all base malt). It is for an IPA that is lacking malt character, and I'd like to keep it light and bright. Any thoughts on this would be killer.
Cheers,
Bill
My thought is 25% EuroPils (as a total of all base malt). It is for an IPA that is lacking malt character, and I'd like to keep it light and bright. Any thoughts on this would be killer.
Cheers,
Bill
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