Hi all, just need a little help working out a new recipe. Aiming on producing a smoked porter for our new brewery. Intending on using 25% smoked malt from Weyermann (sorry, Cargill... it's just that you don't do a beechwood smoked malt....). Knowing that that malt is under-modified, do I need to do a protein rest for that % of malt? I'm kinda hoping to just do a single infusion at 67C, but don't want to end up with a really hazy beer.
Any thoughts, advice, or better yet, real life answers would be much appreciated.
Cheers,
Matt
Any thoughts, advice, or better yet, real life answers would be much appreciated.
Cheers,
Matt
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