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12

Chez, you're in luck. I just wrapped up a double 1-gallon experiment with these two malts. Had the brew-bug one day & two 55 pound sacks of malt. My experiment was simple. I made gallon batches of 1.040 OG beer solely from each malt. Hopping was kept to a single 60 minute addition of about 20 IBUs. I selected a clean ale yeast and fermented cool to ...


11

The "cara" in CaraMunich indicates that it's a crystal malt. It's essentially "mashed" in the husk, then kilned to produce sugar and a glassy kernel, like other crystal malts. Munich malt does not go through that process. It's a relatively dark kilned malt than can be used as a base malt. Their flavors and uses are very different. Munich can be combined ...


10

Based on a standard Pilsner Malt, for Vienna the barley gets watered some more (44-46% water instead of 42-46%). Also the roasting is slightly higher at 90°C instead of 80-85°C. Munich is made with still more water (up to 47%) and temepratures up to 110°C. Water and higher temperatures lead to a more pronounced Maillard-Reaction and hence formation of darker ...


9

Not only the color but the flavor changes. Think of the increasing Lovibond of crystal malt like the darkening of sugar during caramel making. At first the color is very light like 15L crystal malt. The flavor is mostly one dynamic, sweetish. As the color darkens to say 40L it takes on some mild toffee like notes. 60L is more caramel, 85L is a lot of ...


9

This technique of holding back the extract until the end of the boil is a fairly new concept that's caught on in the last few years. Here's some reasons why its a good idea in general: Faster time from the start of the boil to the 1st hop addition Less chance of a boil over Less caramalization/Mailiard reactions of the extract (leading to lighter colored ...


8

I smoked my own base malt for a smoked porter I made a few months ago, and it turned out really well. I used this Brinkmann smoker (I smoke a lot of meat so I already had it handy) and simply placed about 2 pounds of malt at a time on a bed of cheesecloth on the top rack of the smoker. About every 10 minutes, I sprayed the malt down with bourbon to keep it ...


7

First of all, in order to think that melanoidin is a sub for decoction you have to believe that decoction has an impact on flavor. My own experiments, as well as those of others, do not support that. Melanoidin will boost the maltiness of the beer in a kind of sweet, fruity manner, as well as have an impact on flavor as you describe. Too much of it will ...


6

A rich nutty flavor comes from a combination of a little roast/toasted malt and some biscuity strong malty notes. You get roasted/toasted from things like toasted malt, pale chocolate or chocolate malt (used in moderation). You can get the malt/biscuit thing from munich malts, and biscuit/victory malt. (Granted biscuit and munich don't taste the same, but I ...


6

I've done two red ales so far. In the first I used a combination of Weyermann Carared (http://www.northernbrewer.com/brewing/brewing-ingredients/grain-malts/caramel-malts/weyermann-carared.html) and Simpsons Dark Crystal (http://www.northernbrewer.com/brewing/brewing-ingredients/grain-malts/caramel-malts/simpsons-dark-crystal.html) about half a pound of ...


6

Brewing is a lot like cooking. Sometimes your recipe calls for a very simple collection of ingredients (think good Italian food). These types of recipes can call for just 1 or 2 malts, and can be quite delicious. Pilsners, Munich Dunkels, Scotch Ales, some British Ales, simple Belgians, Wheats and more are all styles that can be made with a single type of ...


5

I received a couple hundred pounds of free base malt a few years ago and used it in a lot of different styles of beer. What I found is that it did fine in beers that had a higher percentage of specialty grains or was less malt focused. Styles like American barley wine, American Stout, IPA, and Blond ales it seemed to work well because it just needed to ...


5

Assuming we're dealing with just basic malted wheat, and plain ol' 2-row malted barley... Your malted barley has a clean smooth lightly malted flavor. It has enough diastic power to convert itself and other adjuncts, up to 10% of it's own weight. It is relatively low in protein, and easy to mash with a single infusion. Barley can be used for 100% of a mash. ...


5

The crystal malts don't really get you to molasses in my experience. The darker you go its more like dried dark fruits. Molasses is more unique than that. I'd make the beer you are looking for then substitute some molasses at bottling time with your priming sugar. You'd need to calculate the amount of priming sugar to remove to compensate for the sugar ...


5

Typically, dry malt extract is included to make up for liquid malt extract that isn't included. In other words, LME (liquid malt extract) generally comes prepackaged in 3.3 lb. containers. That's great if the amount of malt you need is in multiples of 3.3 lb., but that generally doesn't happen. The DME (dry malt extract) is included to provide the ...


5

You can add some munich, or you can just leave it out. In a stout with that much roasted barley the difference is hardly noticable. I've brewed 4 different British Ales in the last 3 months, all using Maris Otter. Most styles leave enough room for the the wonderful soft maltiness of the MO to come through, some, like the bitter, just a little, while others, ...


4

I've been using both for a long time and I don't think there's any more difference between Belgian and German malts than there is between maltsters in the same country. I interchange them at will, although these days I mainly use Best pils malt (German) for both German and Belgian styles. I think it's the best tasting pils malt of all I've tried, and I ...


4

Good Eats - Biscuits I'm a good ol' boy, though, so ours are like scones without sugar in them. In beer, it's pretty much malt flavors and aromas that mimic the flavor and aroma of biscuits. Lightly toasted bread.


4

I've often wondered about how to get more of that wonderful aroma in the beer, but unfortunately, I don't think adding a few oz of grain (cf. dry hopping) will add any appreciable difference, considering that the aroma that is there has been produced by several pounds of grain. (Although the wort was boiled which may drive off aromas.) Just thinking aloud, ...


4

Fresh, good quality ingredients will always make a better tasting beer. That doesn't always mean that the more expensive item is better. A 5-year old jug of LME is probably going to make a crappy tasting beer, even if it's 4 times the price of the DME. Dry malt extract has a much longer storage life, so depending on the turnover at your homebrew shop, ...


4

Boiling serves a few purposes in beer. Mainly it is done for the dual purpose of extracting bitterness from hops while also killing any wild yeast or bacteria that were on the brewing ingredients. In the case of hopped malt extract, the bitterness has already been extracted for you, and the extract itself is totally sterile as its already been boiled down ...


4

A late malt addition doesn't affect final gravity. The only difference compared to a regular addition is that a 1 hour boil alters the flavor and color of the extract to a small degree. (The wort gravity will also be different for most of the boil, affecting hop utilization, but since the recipe states a late addition, this will have been taken into ...


4

English chocolate malt provides color with more smoothness and less roast character than typical US chocolate malt. Brewery.org says this on it's malt 101 page Chocolate Malt - ( Brown malt) 400 L British Chocolate malt is ideal for British Porters and Brown or Mild Ales and even Stouts. It's a little darker than domestic Chocolate malt yet it ...


4

The definition of SRM scale is based on the absorption of light at a single wavelength, so it's only measuring one aspect of color. The way the SRM views color is similar to how things look when you put them behind a yellow filter. Beer color is of course more than one-dimensional - reds, oranges, even some green, but these are not taken into account ...


3

Basically, soak the barley until it starts to sprout. When you malt, you are letting the seed (grain) start to germinate, so it produces enzymes and starts converting its starches into sugars. There is a pretty detailed how-to article by Dan Carol that has been around for a while.


3

Crystal 15L would have been a closer sub I think, even though the carastan is around 30-35L. I don't think there is a real good substitute for it. There aren't a lot of malts like it, and I don't see too many people use it. I put it in an Ordinary Bitter last year and it does have a nice toffee aroma to it. A combo of C15 and some special roast might get ...


3

I had to dig quickly in case this votes to close (why?), but here's your answer: Why is 2-Row more plump, generally, than 6-Row? The two types of malting barley get their name from the way the kernels grow on the stalk. Two rows of kernels grow on a 2-Row stalk and six rows of kernels grow on a 6-Row stalk. The 2-row kernels simply have more room. The ...


3

I have put malt in a 1 gallon ziplock bag and crushed it with a rolling pin. I have done up to 5 pounds that way in the past. It was touch but it worked. I am sure efficiency suffered. Although, I never experienced any tannin issues from over crushing the hulls. I have also used the bottom of a flat drinking glass. But that was just for a few ounces and ...


3

I doubt that you'd actually extract any aroma/flavor from adding dry grain. Which of course raises the question "what aroma do you expect to get from adding dry grain?". And as you say, you'd have to have some way to sanitize the grain to prevent a lactic infection. I can't think of any practical way of doing that.


3

I agree that it's a very interesting question. I don't think just adding sterilized grain to the beer will do much, though. I imagine you'd end up with more cardboard/wet cereal flavors and aromas than anything else, especially if you leave them in for an extended time. I might try steeping the grains in hot water such that you extract aromas and flavors, ...


3

No-sparge is one approach, the lack of sparge creates richer malt flavors. Another is to use malts that boost malt aroma: Aromatic Malt, Melanoidin Malt, etc. Decoction Mashing can boost malt flavors, although I've never tried it. And some yeast strains are better than others at producing maltiness. I recently did a split batch of four English yeast strains ...



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