Print Page - Mild malt and amber malt

Title: Mild malt and amber malt
Post by: mr hoppy on January 07, 2014, 11:16:07 PM

Has any one used these - together, or at all?

Title: Re: Mild malt and amber malt
Post by: johnrm on January 08, 2014, 07:44:37 AM

I have .5kg amber. Not used it yet.
You're welcome to some.

Title: Re: Mild malt and amber malt
Post by: mr hoppy on January 08, 2014, 12:08:58 PM

Cheers John - I might take you up on that.

Title: Re: Mild malt and amber malt
Post by: Damien M on January 08, 2014, 12:31:10 PM

If you need more than .5kg I have more ( uncrushed) that I would gladly trade for other grain type Vienna/Pilsner/ or others???

Title: Re: Mild malt and amber malt
Post by: nigel_c on January 08, 2014, 07:13:09 PM

Amber is one of my favorite malts. I use it more than most of the crystals. Give a lovely rich color and body. Nice crust of toast taste when used in high enough percentages. I always use amber in my porters , stouts and barleywines.
Love the stuff. Always have some in the backup.

Title: Re: Mild malt and amber malt
Post by: mr hoppy on January 08, 2014, 09:19:50 PM

Thanks Nigel!

How much is high enough? :)

Also, I've seen a few places that amber malt can be bitter unless it's aged. Is that really an issue in your experience?

National Homebrew Club Ireland

Brewing Discussions => Grains/Sugars/Adjuncts Board => Topic started by: mr hoppy on January 07, 2014, 11:16:07 PM