Generally I’ll only use 2 Crystal malts in my Bitters. This last time I used 3: a combo of 10*, 60* & 120*. I’m a little worried about “flavor confusion”.
Been using Ray Daniels’ book to formulate recipes but realized that I’ve really been shooting wildly in the dark these past few years.
What are some good combos of Crystal etc to make a stellar Bitter?
TIA,
euge