tag:blogger.com,1999:blog-5445569787371915337.post2981813092353105147..comments2024-03-29T03:17:49.172-07:00Comments on Shut up about Barclay Perkins: Let's Brew - 1951 Boddington StoutRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5445569787371915337.post-45444808859280633522019-11-26T05:33:30.430-08:002019-11-26T05:33:30.430-08:00Northern England Brewer,
high-dried isn't the...Northern England Brewer,<br /><br />high-dried isn't the same as amber malt. Evidently Simpson's Imperial malt is the closest modern equivalent. It's a malt of 50-60ยบ Lovibond with diastatic power.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-45700536818929138532019-11-25T15:52:32.520-08:002019-11-25T15:52:32.520-08:00Would the amber malt be the same or similar to amb...Would the amber malt be the same or similar to amber malts produced today? And in recipes that include "high dried" malts, could they have been amber malt? If not, what else might they be? Would British Vienna or Munich malt be close? Thanks. I'm interested in making these Boddingtons stouts, the 1939 version too. Northern England Brewerhttps://www.blogger.com/profile/05536440981242132332noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-62106890422829804532019-10-13T07:39:30.124-07:002019-10-13T07:39:30.124-07:00Brewers Caramel Daniel. More for coloring really. ...Brewers Caramel Daniel. More for coloring really. For homebrewers just a milliliter will give a substantial darkening in color. I bought a bottle some time back but I've never needed to adjust color enough to have needed it. Kevinhttps://www.blogger.com/profile/13469009018534458578noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-42973269049842232942019-10-12T19:47:01.172-07:002019-10-12T19:47:01.172-07:00Hi Daniel,
that isn't a malt, it's carame...Hi Daniel,<br /><br />that isn't a malt, it's caramel.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-23579330944882804762019-10-12T01:56:45.635-07:002019-10-12T01:56:45.635-07:00I feel that i must ask a question about the malts....I feel that i must ask a question about the malts. I can't recall that i have ever seen a 1000srm caramel malt. Isn't that classified as black malt? Please correct me if i am wrong. :)Daniel Petterssonhttps://www.blogger.com/profile/06181036954291577571noreply@blogger.com