It fascinates me, diastatic brown malt. What exactly was it like? Could it be made again? If it's impossible to recreate, we'll never know how the first Porters tasted.
Based on the experiments in kilning a contact of mine, Ben, has made, we may well have answers to those two questions. Because Ben has managed to make self-converting brown malt.
Which immediately prompts another question: could this brown malt be made commercially?
Ben and I are contemplating approaching maltsters about making some. But there's something we need to know first. How many of you, professional and amateur brewers, would want to buy diastatic brown malt? Once we know that, we should be able to work out if the project is viable.
Would you like some of this malt? Just think - you'd be able to brew a 1740's Porter or Stitch. How much fun would that be?
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