Hi
Little backstory to my Brewery. We started off with a 1 barrel system and we Brew mostly Stouts on that system. I never needed black patent malt. Fast forward two years later we are on a 5 Barrel Brewing system and I started using black patent malt because my first couple of Brew days on the new system produced very light to almost brown Stouts. I started using the black patent malt to deepen the colors. Now I'm thinking about pulling them back out what are your recommendations? I would like to just get a feel for what other people do and if you use black patent malt in all of your Stouts?
Little backstory to my Brewery. We started off with a 1 barrel system and we Brew mostly Stouts on that system. I never needed black patent malt. Fast forward two years later we are on a 5 Barrel Brewing system and I started using black patent malt because my first couple of Brew days on the new system produced very light to almost brown Stouts. I started using the black patent malt to deepen the colors. Now I'm thinking about pulling them back out what are your recommendations? I would like to just get a feel for what other people do and if you use black patent malt in all of your Stouts?
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