I’ve been toying with a recipe that features Biscuit Malt (a toasted malt with a nice, shortbready nose). I have two ideas for this: one is an ESB (British Extra Special Bitter), and the other is a Belgian something. Here is what I have for the British version:
- 9.5 # Marris Otter
- 1.25 # Biscuit malt
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