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Tip... That recipe required 6 SRMs worth of brewers caramel for colour adjustment. Instead you could. use 2oz roast barley, ground to a powder and added to the boil kettle @ 10 minutes before the end of boil. This will impart the colour, without adding a lot of astringency i.e. maximum colour / minimum flavour. Or not bother with colour adjustment...
Thanks again, Since I'm not concerned with colour, I do believe I will skip the adjustment and just go with basic recipe.