Making an Oatmeal Stout? You're going to need Flaked Oats or you're just making a stout...not that there's anything wrong with that.
General Info
- Pre-Gelatinized
- For use with Oatmeal Stouts </ul
Making an Oatmeal Stout? You're going to need Flaked Oats or you're just making a stout...not that there's anything wrong with that.
General Info
Aromatic Kiln is a strong malt by most measures. Providing a strong malt aroma and deep malt coloring as a product of it's kilning you can use Aromatic Kiln for up to 30% of your grain bill, but it is on the low side of diastatic enzymes (one of the enzymes converting starches into sugars so the yeast can convert those sugars to booze!) so most prefer to use it as a specialty malt aiding in styles like Ambers and Reds to get the darker coloration.
General Info
Styles
Munich Malt has a malty sweet flavor characteristic and adds a red or amber color to the beer. It has enough diastatic power to convert itself, but needs help from other malts (2-row malt for example) to convert other grains.
General Info
Styles
Vienna Malt is a kiln-dried barley malt that's darker than pale ale malt, but not quite as dark as Munich Malt for example. It adds a golden color and a toasty or biscuity malt aroma to the beer and is used in a variety of styles from dark to light ales and even lagers.
General Info
Styles
Developed in 1968, but not released till 1978, the Galena hop owes it's origins to an open breeding program at Idaho State. Hailing from Brewer's Gold Hops, this is a multipurpose hop with high alpha acids. It provides strong bitter qualities both in the finish and the aroma. It is great in the majority of English and American Ales.
General Info
With a high alpha acid percentage that is guaranteed to go well with your All-American Big Beer, you can't beat the Apollo hop. Huge bitterness with orangey citrus flavors, this hop will be great in any IPA or American Ale.
General Info
