tfxm
Well-Known Member
- Joined
- 29/12/07
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hey guys ..... im a relatively new all grain brewer, so hopefully i don't make a fool of myself with my first post ....
so i've brewed a few batches of american pale ale using british pale malts (maris otter, golden promise), and they have turned out pretty good, but maybe a bit too heavy (or sweet or something) on the palate. i use a simple infusion mash with a questionable thermometer which may be more trouble than i think it is. BUT, whenever i drink a pale ale thats actually from america (sierra nevada, flying dog etc) i can't help but think that the pale malts they are using are quite a bit different from the british ones.
i haven't tried anything other than the british as a base malt yet, and i like to keep my grain bill pretty simple .... BUT, i am wondering what people's opinions are on the best grain bill to use for an APA (or an IPA, IIPA for that matter). i have read posts from people who talk of using pilsner malts instead of ale malts to get a particular outcome, which seems like an idea since i have also read somewhere that malt referred to as "US domestic 2-row" is actually pilsner malt.
anyway, if anyone has any thoughts, i'm keen to read them.
cheers,
tom
so i've brewed a few batches of american pale ale using british pale malts (maris otter, golden promise), and they have turned out pretty good, but maybe a bit too heavy (or sweet or something) on the palate. i use a simple infusion mash with a questionable thermometer which may be more trouble than i think it is. BUT, whenever i drink a pale ale thats actually from america (sierra nevada, flying dog etc) i can't help but think that the pale malts they are using are quite a bit different from the british ones.
i haven't tried anything other than the british as a base malt yet, and i like to keep my grain bill pretty simple .... BUT, i am wondering what people's opinions are on the best grain bill to use for an APA (or an IPA, IIPA for that matter). i have read posts from people who talk of using pilsner malts instead of ale malts to get a particular outcome, which seems like an idea since i have also read somewhere that malt referred to as "US domestic 2-row" is actually pilsner malt.
anyway, if anyone has any thoughts, i'm keen to read them.
cheers,
tom