davide Posted July 18, 2021 Share Posted July 18, 2021 Hi all. I'm doing some experiments to produce malt whiskey (100% barley) keeping some fixed parameters and understanding differences changing mashbill. For instance, keeping the yeast and fermentation fixed, how the new make changes varying the percentage of cara malt? If I keep French Saison but I move from a 100% pils (fruity, floral, spicy markers) to 80% pils and 20% carapils or vienna, which are the main differences in the new make profile? Link to comment Share on other sites More sharing options...
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