2-row
63% (5 votes)
6-row
0% (0 votes)
Maris Otter
13% (1 vote)
Golden Promise
13% (1 vote)
Vienna
0% (0 votes)
Munich
13% (1 vote)
Optic
0% (0 votes)
Brown
0% (0 votes)
Total votes: 8
Talking with Ken today we decided the best plan of action for our next in our "School" series would be malt, since we have been very event heavy lately, we have a cider school, another hop school possibly with hoppy bear, and a yeast school with Omega all on the table, but we're running out of time to do those projects justice, Malt school seems simple enough that we can do it well with the time we have. The recipe is under construction, but it will be a very simple SMaSH Recipe. To sign up vote for the malt, only one vote per malt as we do not need duplicates. If there is a malt you would like to do that's not listed, call dibs in the comment section. I'm hoping to have the recipe ready by Sunday. It'll likely be 10lbs of your malt, a mild hop, and US-05 just off the top of my head, but I'll get it dialed in.
The poll might not work well here: it looks like you can't see what other people have chosen until after you vote.
Can I call dibs on Crystal 120L???
The brown malt might not convert, I don't think it has enough diva static power on its own.
You forgot pils and wheat as two of the most important base malts. You could also think about doing a more focused session of all English malts, or American, or different pils malts.
"diva static" power? Funniest. Auto. Correct. Ever. (given the context)
I just assumed that was some high-level brewing term I hadn't learned yet ;-)
That is pretty good.
Diastatic Power - Amount of enzymes naturally occurring in the malt available to convert the starches into sugar during the mash.
http://beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/
It is listed as "Lintner" in a malt profile.
Generally speaking a malt can self convert a < 35L
Also generally speaking, the higher the diastatic power the shorter your mash can be.
Malt with high diastatic power can convert unmalted starches (aka adjuncts - flaked wheat, barley, oats) The more unmalted adjuncts the higher the diastatic power of your base malt needs to be.
Toasted malts such as victory, aromatic, brown etc. also have little to no diastatic power as the enzymes were killed during the kilning.
http://www.northernbrewer.com/shop/brewing/brewing-ingredients/maillard-...
Carmel Malts have already been converted but the sugars are not very fermentable. They are flavoring. This is a really interesting study on what happens if you use only crystal malt.
http://beertech.blogspot.com/2011/03/crystal-malt-experiment-attenuation...
Whoah, thanks for all the info! I'm going to re-read this later on when less of it will be over my head ;-)
Don't worry Matt...I got your joke ;)
Chuck...Do you still have any Red-X for this?
Finally!
OK, so my bright idea to use the polling function for this failed miserably. So far here's the run down, Chuck won the race to 2-row:
Mark Walters Golden Promise
Chuck 2-row
Matt Munich
Ktownsel Marris Otter
Still up for grabs:
Pilsner
Wheat
????
step 4: profit
This is still being fleshed out, all input is appreciated. Brewing an all wheat beer might be a bit of a pain... For this I need to rope in someone with design skills so we can create some literature, for either signage or a handout to guide people to the lessons we're trying to impart. Maybe one 8x11 sheet in a picture frame or one of those clear arcrylic stands that has really big "See the color, that's a result of the malting process, higher temps mean darker color" or something and then in smaller print below some more things about that. That way anyone who is interested can step up and read the finer details, and the casual consumer can get a sound bite and feel like they know a little more. I think we should definitely have bowls of each grain for people to taste.
Maybe even a blind tasting challenge for those that think they know.
maybe 4 of these signs one each for Color, Mouthfeel, Taste, and aroma.
James, I left off pilsner because I thought it might be too similar tasting to 2-row, if you think it warrants a look we can definitely put it up there. Any other suggestions?
Can we do a 100 % wheat beer?
Will 100% 6 row make a drinkable beer? I think this one is real important to show folks the difference between 2 and 6 row, and highlight the how and why there is so much rice in macro beers, but I dont know if it will make a decent beer. Maybe we only brew like 2 gallons of it for demonstration purposes or something.
Just tossing some ideas out there...
I can do the wheat beer.
The emperor is not as forgiving as i am
Malted wheat will be fine on its own. I think an all 6 row will be fine. I did this experiment before and it tastes better than I expected.
I could be up for this. Joe, when will you have the recipe posted?
If I was to do a reciepe for this I would shoot for a OG of 1045 using only base malt, 40 IBUs, use magnum, warrior, horizion or some other clean bittering hop at 60min. Mash at 150 for 60 min unsing a 1.333 qt/lb ratio. 1056 (001) yeast. 6 gallon reciepe.
Add 5g of CaCl to the mash and 3g to the boil.
I also have an english ESB malt and TF Optic if folks want to try those. And pils malt.
9 lbs your grain
1/2 oz US Magnum at 60 min
mash 153 for 60 min
ferment with US-05
According to my process that'll get us a beer that's 1.049 to 1.051 OG (depending on the grain) with 23.9 IBUs and end up between 4.9 to 5.1% ABV. That seems to me like a nice refreshing brew for summer, enough bitterness to balance the sweetness, clean hops, clean yeast to let the malt character shine through.
James, that was the recipe I proposed, almost identical to your proposition, with less IBUs and no calcium chloride. I like the idea of the CaCl addition.
Joe, I have a sack of Red X ya can give someone else the 2 row...
I'll take the two row....
Joe,
Are we adding calcium chloride to the recipe?
I think we should, it will help our malt focus.
I updated the spreadsheet: https://docs.google.com/spreadsheet/ccc?key=0Alb65geMDh3vdDByT1lWTUg1azd...
Bad News: Jeff, Rob and Americo all selected 2-Row.
Good News: we have other options available...6-Row, TF Optic and ESB Malt to choose from.
Jeff is pulling the senority card. :)~
2-Row: Jeff W.
Americo and Rob: Choose one of the following...6-Row, TF Optic or ESB Malt.
I'll take the ESB. Anyone free to brew this on Sunday?
Looks like both Jamie and Bill are brewing Sunday, so you should be good to go. I'd drop one or both of them a note just so they know to expect you.
I fully intended to make a master list of who is doing what and get that all sorted out tonight, but late nights and early mornings at work are preventing it today. I'll get to it tomorrow and make sure everyone is squared away.
Joe, it looks like Ken created a master list on the Brew BQ sign up sheet.
James, how much CaCl for a five gallon batch?
5g to the mash. 3g to the boil kettle
If you need some I have a bottle of it in my box o' crap in my storage space, I also have a scale that measures to the thousandth of a gram, you're all welcome to use both, just please return them as I rely on them being there for my own brews. Also, use the little condiment cups on the shelf above the grain scale for measuring out the CaCl.
Thanks Joe, I just wanted to be sure the weight was the same, since James' calculations are for a six gallon batch.
I actually have a bag of it, too, which will be available if anyone needs some.
Oh crap...I didn't realize his calculations were for 6...I'm gonna check with Brewers Friend real quick.
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator...
That says it's in an acceptable range for a 5 gallon batch with 5 in the mash and 3 in the kettle. We may want to toss in a little epsom salts to get the sulfate levels up, but everything else looks good, to me anyway, but my understanding of this stuff is in the early stages so I may be wrong, James or someone else would be the best place for a final word on the matter
Joe, thanks for doing that. I'll go with 5/3. I'm still trying to wrap my head around water additions, too.
I was just ballparking last time as we didnt have a recipe earlier. Y0u guys need to be consistant in the batch size. 9lb for 5 gallons is different for 9lbs for 6 gallons
Assuming 9lb of grain at 1.33 qt/lb mash ratio getting 12qts mash water total use 3g CaCl and 1g MgSO4 in the mash.
The kettle addtition assuming a 6 gallon batch goes like this.
I am looing for 7.5 gallons to start the boil, I assume a 1 gallon/hr boil off, 1.5hr boil, 1.5 gallon loss for 6 gallons before chilling. (I assume .25 gallon shrinkage, .25 loss to chiller, and .5 loss to crap in the kettle, so 5 gallon into fermentor)
I assume .2 gallons/lb grain loss for 5 gallon batches (I use .125 in 10gallon as there is less loss in the bottom of the cooler and larger batches have more hydrostatic pressure to push more liquid out)
So, I need 7.5 gallons, I have 3 already, but I lost 1.8 in the grain. So I need 6.3 gallons of sparge.
I add the minerals for the sparge into the kettle. So 6g CaCl and 2g MgSO4 into the kettle at boil.
Thanks James!
I decided to take 6-row.
we need to start thinking about signage and short discriptions, maybe setting out bowls of the grains for folks to nibble on, basically how do we want to present all this.
I want to get this back on the radar. I think bowls or plastic cups of grain will work. How about everyone whobrewed write up a description of the grain and what it contributes to beer. Not sure about format, though. What did everyone think about the fliers we used for hop school?
Thanks Jeff, I've been neglecting my Malt School Professorial duties, I've been trying to buy/rent/otherwise obtain shelter for my growing family before my current lease runs out, with that now solved I'll make some progress on this front this weekend.
FWIW I have a very short blurb on each grain since I plan to do a series of tweets, one on each malt which will be featured at Malt School.
When I'm back in front of my desk top later, I can send them to someone...
Hey Jim, please send those descriptions to Steven and I for menu, Untappd, etc, or maybe just add to the Beer List Gdoc so that we can get input from Joe and other malt school brewers
Okay. I will put them directly to the Beer List Gdoc.
Whatever I could find on each grain online is now in the spreadsheet. It's a brief blurb compiled from at least 3-4 sources for each. Feel free to fact-check if something doesn't look right!
Thanks Jim, I appreciate the help. Here are some ideas I have. Gonna need a graphics person probably to help design the signage for it. I'm thinking something like a large posterboard with something along the lines of:
There are 4 key ingredients in beer, Water, Malt, Yeast, and Hops
Today we are looking at the roll malt plays in your beer
When grain gets moistened it will begin to sprout, there are enzymes active in the grain converting the stored carbs in the grain into sugars so the seed can use them to grow, this is where maltsters step in and heat the grain to lock in that enzyme profile, the temperature, duration, and ventilation during this heating process, known as malting, determine the flavor, color, and diastatic power of the malt. Diastatic power is a measure of how many enzymes are left over after the malting process. With modern processes we can make incredibly light golden malt, all the way to pitch black Patent Malt.
Brewers often combine several different malts to use characteristics of each to achieve their final goal, to help decipher this and learn about the contributions different malts can have, our intrepid brewers have made a selection of single malt beers to an identical recipe, the only variable being the malt, to help inform your beer drinking and also your beer brewing.
just some ideas to get the ball rolling
Maybe on social media we could start kicking out some messages like "want to know what 6-row really contributes to your beer, does it need the corn, or can it be delicious on it's own, Malt School at the Brew-BQ will show you"
"You've heard wheat makes your beer hazy...come find out at Malt School at the Brew B Q"
maybe some scandalous sounding "click bait-ey" type headlines for a little fun and sense of Humor.
"He Brewed a beer with all Maris Otter Malt, YOU WON'T BELIEVE WHAT HAPPENED NEXT"
"A 100% Golden Promise grain bill made for your learning pleasure IS THE BEST THING YOU WILL DRINK ALL DAY"
I don't know...just tossing out ideas...
Hey, Joe, thanks for the suggestions for social media. Jamie's the one working the Facebook regarding BrewBQ but on Twitter I can definitely do a little of what you're suggesting.
Joe, I will absolutely use those
Single Dad Unlocks the Secret to Brewing! Maltsters Hate Him!
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