After crushing each with a rolling pin, I packaged them individually in maker-yer-own teabags. Mashed em in ~175F water for 90 min in small glasses. Then we sampled the worts in this order:
1 White Wheat Malt
2 Thomas Fawcett Golden Promise
3 Briess Pilsen
4 Belgian Aromatic
5 Briess 2-row
6 Rye Malt
7 Munton's Marris Otter
8 Carapils (Dextrine)
9 Weyermann Vienna
10 Weyermann Light Munich
11 Weyermann Dark Munich
12 Crystal 40 L
13 Crystal 80 L
14 Crystal 120 L
15 Black Malt
16 Black Patent Malt
I could see using more Belgian Aromatic. I should do some more research on this little buddy.
The Rye Malt wasn't as "spicy" as expected.
In the end, it was very difficult to sip that much barley water.
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| From BeerCellar |
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