I am converting a barleywine recipe to partial mash. Planning to use about 3 lb of DME, probably the Briess sparkling amber. Briess reports that they use 2-row, munich, and C60 all of which are in the recipe. I’ve searched but can’t find any specifics so they must consider this proprietary.
Since this is an ‘amber,’ I would guess 10-15% C60, 20% munich with the balance 2 row. This is probably in the ballpark but thought I’d consult the forum to see if anyone had a better guess.
thanks
