I tend to always have a bit of it in my recipes, but that's more of an style and preference issue.
It also allows to adjust the body. With lower modified malts one has more room to play around, but they are notoriously hard to work with.
I rather use good to well modified malts given the choice. For these, a properly done hochkurz works wonders.Statistics: Posted by Weizenberg — Sun Jan 03, 2016 12:22 pm
]]>