tag:blogger.com,1999:blog-6756861315815236395.post-70157371735474338672007-04-20T23:32:00.000+02:002007-04-20T23:32:00.000+02:00ted,<BR/><BR/>Yes I do think that the beer will be somewhat sweet, and balanced by a soft roastedness. This is intentional. You're right that it has some similarities with a Schwartzbier hadn't it been for the high gravity, the crystal malts and the ale yeast. <BR/><BR/>I haven't actually used debittered malts before (husks have been removed). This will supposedly give a smoother roastedness than ordinary dark malts. I added the dark malts late to give the mash a change to properly convert itself before the dark malts where added and lowered the pH. Adding the dark malts late should cause less tannings and astringent flavours to be released. It should also cause a smoother roastedness as well.<BR/><BR/>In theory. We'll see. :)grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com