First, I had a goal in mind: I wanted to make Paulaner Salvator....
A Bavarian brewer would probably formulate such a beer from Munich malt
and local two-row pale malt, which is normally darker than American
two-row malts. I may have managed to simulate the Bavarian recipe with
my combination of Vienna and Klages malts. And what of the caramel malt?
The traditional two- or three-decoction mash that would almost
certainly be used in Bavaria would cause a lot more color and malt aroma
formulation from melanoidin production. However, the extremely long
boil I used, combined with the dark caramel malt, helped to recreate
this effect.
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