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Eric K
04/13/06 11:52 AM  
Percent Aromatic Malt in Grist
OK, Iíll admit that my curiosity has gotten the better of me. I use DWC Aromatic malt quite a bit in my recipes to increase malt aroma as well as body and color. I bought a 55 lbs sac with my last grain order and now Iím wondering if I can use aromatic as a replacement for Munich malt. Aromatic has been described as a more ďintense Munich maltĒ, but Iíve also seen recommendations not to exceed 15% in the grain bill.

I designed a recipe that incorporates 40% aromatic malt and 60% Pale malt, with a long step mash to account for lower enzyme content in the aromatic malt. What do you all think? Someone must have done this before.

SteveG
04/13/06 01:05 PM  
Re: Percent Aromatic Malt in Grist
Careful. Check the numbers one that one, as I recall it is about half the diastic power of Munich. I love the malt too, but too much can create conversion problems.
Ryan Artuso
04/13/06 02:30 PM  
Re: Percent Aromatic Malt in Grist
Aromatic has enough enzymes to convert itself. You can, in theory, use it as 100% of grist. It is fairly low in *surplus* diastic power. You only need to worry about this if you are using more than 10% adjuncts. However, Pale 2-row has a very large diastic power, so you could use 40% Aromatic 60% Pale as your base and go to town with whatever else you wanted. Please let me know how this turns out. I too, love to make beers with 40-50% munich and would like to try something similar with aromatic.
Eric K
05/17/06 12:05 PM  
Re: Percent Aromatic Malt in Grist
Ok, This is what I'm thinking for my first square fermenter brew this weekend. The Aromatic experiment:

20 gal

OG=1.073

IBU~15

90 min boil

single infuse mash @ 148F for 90min

DWC Pale 20 lbs (44%)

DWC Pilsner 8 lbs (17.6%)

DWC Aromatic 7 lbs (15.4%), may increase to 10 lbs

Gambr. Wheat 5 lbs (11%)

DWC Special B 0.5 lbs (1.1%)

Dark Candy syrup crystals 3 lbs (6.6%)

Amber candy syrup crystals 2 lbs (4.4%)

EKG 1 oz @ 80

Fuggle 2 oz @ 40

Mt. Hood 2 oz @ 20

Any thoughts?

Eric K
05/17/06 12:09 PM  
Re: Percent Aromatic Malt in Grist
Oh,forgot the most important part, the Yeast:

WLP530 (Westmalle), 1/2 gallon starter; harvested from two prior batches of Farmhouse Ales.

Matt
05/17/06 12:57 PM  
Re: Percent Aromatic Malt in Grist
Erik, when you say "1/2 gallon starter" do you mean 1/2 gallon of thick yeast slurry? Or the amount of yeast that you can grow in a 1/2 gallon starter?

The latter would be at most 1/7 the "recommended rate"--not that I am saying 1 million cells/ml/plato is the only (or even best) way to go.

Sean Paxton
05/17/06 01:05 PM  
Re: Percent Aromatic Malt in Grist
Very Interesting Eric,

I like your idea. Now what temp to ferment at? You mentioned a heating pad that the sq fermenter is sitting on?!?!

I donít think youíll have a problem converting the aromatic malt, specially with your ratioís with other base malts. With the sugar and syrup, will be a nice brew. Canít wait to try it!

Cheers,

Sean

Eric K
05/17/06 02:24 PM  
Re: Percent Aromatic Malt in Grist
Matt:

The yeast would be 1/2 gallon of solid yeast. Still probably not enough cells, but I'm planning on steping this up a bit with two more quarts of wort on seperate occasions. Course I could split the orignal yeast starter into two gallon jugs, then add the quart jars of wort. That way I avoid loosing yeast from overflow.

I wish I had 3 gallon carboys for yeast starters, would make life a little easier. It takes a lot of yeast culturing to build up to 20 gallon batches, let alone 40. I'll do a 5 gallon batch, repitch into a 10, then harvest and repitch into 20, and so on.

Sean:

Yeh, I'm thinking of placing the heating pad under the fermenter to keep the temp above 75F. Problem is that I need a temperature regulater to hook it into, so I'm a bit worried I may get it too hot. Hmmm...I think I'll do a test with water and see how hot it really gets.

 
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