tag:blogger.com,1999:blog-3537147682557117770.post3116439339154838037..comments2008-05-01T13:38:00.657-06:00Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3537147682557117770.post-86052727480371677422008-05-01T13:38:00.000-06:002008-05-01T13:38:00.000-06:00

Oh Heather, what a great question. I love it, just love it. As you may have noticed, there aint a lick of raisins or toast in the recipe. But I was trying to get those flavors into the beer by using two character malts.1. Dark crystal malts (80-120L) provide a beer with deep and dark raisin/plum/prune flavors when added at greater amounts. Very dark Belgian ales highlight these malts and flavors.

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-75499974233660053842008-05-01T00:31:00.000-06:002008-05-01T00:31:00.000-06:00

Heather says: "What does that mean: Raisin Toast Stout??? That's like my favorite kind of toast!" Blog looks amazing! Keep it up, buddy. Just one more rolfing sessions left! J

Johnhttp://www.blogger.com/profile/05025998582194763109noreply@blogger.com