Beer question from someone who knows nothing about beer


 
@Grant Cunningham A couple of links that you might find useful:


 
Maybe SN bigfoot? Not a malt liquor but a delicious barleywine that you should be able to find this time of year.
 
Update: after some experimentation, I decided that diastatic malt powder was easier to deal with and delivered both the flavor and texture profile I was looking for.
 
Update: after some experimentation, I decided that diastatic malt powder was easier to deal with and delivered both the flavor and texture profile I was looking for.
So, how much malt powder are you using, please?

I've made a batch of pizza dough using just under 1 tbsp of malt per cup of flour. G/f & I agreed that it's a very worthwhile addition, but could certainly use a little more. I'm going to bump it up to about 2 tbsp. per cup for the next run.
 
So, how much malt powder are you using, please?

I've made a batch of pizza dough using just under 1 tbsp of malt per cup of flour. G/f & I agreed that it's a very worthwhile addition, but could certainly use a little more. I'm going to bump it up to about 2 tbsp. per cup for the next run.
The directions call for 1 tsp of malt for every 3-4 cups of flour, which correlates with what the pizza sites/forums suggest, so that's what I'm using.
 

 

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