Crystal malts are a staple in almost every beer recipe. Light crystal malt, like C-20, is used in pale ales, the darker C-120 can be used in stouts, and every recipe in between calls for some variety of crystal. Since crystal malts are among the few styles that do not need to be mashed, they are ideal for extract and partial-mash brewers to use as steeping malts. Anyone can make this fabulously versatile malt at home. All it takes is any standard pale malt, some water and a few hours in the oven.
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Consider the Gibson. Cousin to the martini, its only distinguishing characteristic is the use of a cocktail onion as its garnish. A great cocktail onion is crisp and carries a hint of other flavors, beyond just the piquant onion. Cocktail onions, being small, are generally sweeter and less bracing than their full-sized counterparts. When you buy cocktail onions in the store, you have several choices. But many of them include additives and preservatives that would embalm a horse.
Learn the steps to making the perfect steamed milk with an espresso machine.