I love malt, so I tried creating a recipe with a huge grain bill (similar to a famous amber from Fort Collins), but ended up with something a little weird. Its hop profile is very low along with its carbonation. It tastes like freshly milled malt smells. I like it, but some might say it’s “grainy.” Do you have any rule of thumb on balancing a beer?
Mr. Wizard helps a reader make his maltiness more massive.