hist-brewing: Re: hist-brewing-digest V1 #144

Al Korzonas korz at xnet.com
Tue Jun 30 09:52:14 PDT 1998

bjm10 writes:
>The "toasted" (or whatever) malt can likely be substituted with a
>high-quality Munich or Vienna malt. 

Actually, no.  Toasted malt is made completely differently from 
what is called high-kilned malt.   See my article at
http://hbd.org/brewery/library/Malt_AK0996.html for how Munich
and Vienna are made.  Toasted malt is covered there also and you
can see how different the procedure is between Munich and Toasted
malts.  The primary difference is in *when* the moisture is allowed
to decrease (before of after the temperature is raised).  Crystal
malt is the extreme where the temperature is raised and the moisture
is kept high until the malt literally mashes in the husk.


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