Curious if anyone has done this or what your thoughts are. For me black malt had been a mandatory piece to any stout. However the more I read historical references I see that Black malt wasnt around 200 years ago, but they were most definatly making stouts. So, what did they use (brown malt?) and is it worth it to make a historically accurate beer, crushing my prior beliefs and foundations, and running the risk it might suck.
Im thinking Russian Imperial, 20 Plato starting grav, 60 IBUs, 80% pale, 4-5% roasted, 2-3% brown, some flaked for body, etc.
Curious
Im thinking Russian Imperial, 20 Plato starting grav, 60 IBUs, 80% pale, 4-5% roasted, 2-3% brown, some flaked for body, etc.
Curious
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