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Date: 20 Sep 2007 07:45:28
From: Tennessee Tom
Subject: Enhancing Maltiness
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I would like to enhance maltiness w/o adding sweetness. Considering
water chemistry, yeast, grain, etc., what are most important factors to
achieve this?
TIA, Tom
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Date: 23 Sep 2007 07:56:16
From: Martin Brungard
Subject: Re: Enhancing Maltiness
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Chlorides improve the perception of sweetness in a beer. Sodium provides
some roundness to the water flavor, but can be detrimental at elevated
concentrations. Sodium should be kept to less than 50 ppm for best results
and must be kept to less than 100 ppm under any circumstance.
Sulfates are counterproductive to sweetness perception since they enhance
bittering perception. Gypsum and Epsom are to be avoided if sweetness is a
goal.
The best mineral additions for improving sweetness perception are table salt
and calcium chloride. You can have up to about 100 ppm chloride in brewing
water.
You'll need to avoid using too much table salt or the sodium concentration
will be too high and the water will be harsh. If enhancing hardness in the
brewing water is desirable, then the use of calcium choride is highly
recommended. If you need to avoid excessive hardness, then you may need to
add some table salt to achieve your chloride levels.
Martin Brungard, P.E.
Tallahassee, FL
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Date: 20 Sep 2007 18:11:53
From: Joel
Subject: Re: Enhancing Maltiness
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Tennessee Tom <teastlakeNO@SPAMmyspeedworks.com > wrote:
>I would like to enhance maltiness w/o adding sweetness. Considering
>water chemistry, yeast, grain, etc., what are most important factors to
>achieve this?
Depend on what you mean by "enhance maltiness,"and if you're
talking all-grain brewing. I personally think the prime factor
in malt character is the base grain. For example, to me, a
generic US domestic 2-row malt is fairly subdued, a Belgian
pale ale malt is "full," an English variety like Maris Otter
has a very unique character I have a hard time describing, a
German pils has a snappy nbice deep maltiness, etc.
I think it's well worth any serious brewer's time to get
to know their base malts and what they contribute to flavor.
Brew a series of basic blond/pale ales with fairly low hopping
and very low specialty grain use.
--
Joel Plutchak "They're not people, they're HIPPIES!"
$LASTNAME at VERYWARMmail.com - Eric Cartman
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Date: 20 Sep 2007 13:46:42
From: Jason
Subject: Re: Enhancing Maltiness
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* Tennessee Tom <teastlakeNO@SPAMmyspeedworks.com >:
> I would like to enhance maltiness w/o adding sweetness. Considering
> water chemistry, yeast, grain, etc., what are most important factors to
> achieve this?
>
> TIA, Tom
Have you looked into adding some biscuit malt or victory malt to your
grain bill?
Jason
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Date: 21 Sep 2007 02:25:13
From: Tennessee Tom
Subject: Re: Enhancing Maltiness
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Jason wrote:
>* Tennessee Tom <teastlakeNO@SPAMmyspeedworks.com>:
>
>
>>I would like to enhance maltiness w/o adding sweetness. Considering
>>water chemistry, yeast, grain, etc., what are most important factors to
>>achieve this?
>>
>>TIA, Tom
>>
>>
>
>Have you looked into adding some biscuit malt or victory malt to your
>grain bill?
>
>Jason
>
>
I've used Munich and some Victory. I was thinking more of the effects of
water chemistry in my original question.
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Date: 22 Sep 2007 00:35:57
From: Scott Sellers
Subject: Re: Enhancing Maltiness
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Tennessee Tom <teastlakeNO@SPAMmyspeedworks.com >:
>Jason wrote:
>>* Tennessee Tom <teastlakeNO@SPAMmyspeedworks.com>:
>>
>>
>>>I would like to enhance maltiness w/o adding sweetness.
>>>Considering water chemistry, yeast, grain, etc., what are most
>>>important factors to achieve this?
>>>
>>>TIA, Tom
>>>
>>>
>>
>>Have you looked into adding some biscuit malt or victory malt
>>to your grain bill?
>>
>>Jason
>>
>>
>I've used Munich and some Victory. I was thinking more of the
>effects of water chemistry in my original question.
Sodium and chloride can each sort of "round" out the flavor of a
beer, which could accentuate malt flavor. If your water source
is scant on either of those, you might try making an adjustment,
within normal brewing parameters of course.
cheers,
Scott S
--
Scott Sellers
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Date: 21 Sep 2007 09:47:02
From: hankus
Subject: Re: Enhancing Maltiness
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I heard been advised by a poster (east bay Phil ?? ) on this group a while
back about taking some of the first runnings and pressure cooking it for
about 15 min and then returning it to the main boil
--
Thanks
Hank
question.
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Date: 23 Sep 2007 20:39:47
From: John Heubel
Subject: Re: Enhancing Maltiness
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"hankus" <hbienert@cox.net > wrote in message
news:WNQIi.48595$hP1.8299@newsfe13.lga...
>I heard been advised by a poster (east bay Phil ?? ) on this group a while
>back about taking some of the first runnings and pressure cooking it for
>about 15 min and then returning it to the main boil
>
> --
> Thanks
> Hank
> question.
I don't pressure cook the first runnings, but I do use pressure decoctions,
which definitely does increase the maltiness.
--
John Heubel
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Date: 21 Sep 2007 16:15:51
From: Thomas T. Veldhouse
Subject: Re: Enhancing Maltiness
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hankus <hbienert@cox.net > wrote:
> I heard been advised by a poster (east bay Phil ?? ) on this group a while
> back about taking some of the first runnings and pressure cooking it for
> about 15 min and then returning it to the main boil
>
To make it maltier?
I don't think so. It might make it sweeter by carmalizing some of the sugars
into non-fermentable sugars, but that is about it. If you want malty, you
have either raise your mash temp to leave residual sugar or use a malt known
for its malty character or simply use more malt.
I would recommend Munich malt as the first try. Vienna is a close second.
Biscuit or Victory are good in small quanitities for adding some malty aroma
with a sort of "nutty" flavor. I would avoid some of the other specialty
malts until you figure out how to get this to work, as they are really for
making changes at a more experienced level in my honest opinion.
Oh ... if the OP is just after more BODY, try Carapils.
--
Thomas T. Veldhouse
You will be advanced socially, without any special effort on your part.
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Date: 22 Sep 2007 09:24:13
From: Tennessee Tom
Subject: Re: Enhancing Maltiness
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Thomas T. Veldhouse wrote:
> <snip>
>
> Oh ... if the OP is just after more BODY, try Carapils.
>
No, I generally prefer the FG my ales to be on the low end of the style
range. I love malty notes, but not excessive unfermentables. I do use
Carapils for head retention and body where appropriate.
Regards, Tom
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Date: 24 Sep 2007 12:29:44
From: Thomas T. Veldhouse
Subject: Re: Enhancing Maltiness
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Tennessee Tom <teastlakeNO@spammyspeedworks.com > wrote:
> Thomas T. Veldhouse wrote:
>
>> <snip>
>>
>> Oh ... if the OP is just after more BODY, try Carapils.
>>
> No, I generally prefer the FG my ales to be on the low end of the style
> range. I love malty notes, but not excessive unfermentables. I do use
> Carapils for head retention and body where appropriate.
>
Then, as I suggested, try replacing some of your base malt with Munich or
Vienna malt.
--
Thomas T. Veldhouse
You will be advanced socially, without any special effort on your part.
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Date: 20 Sep 2007 12:14:21
From: Thomas T. Veldhouse
Subject: Re: Enhancing Maltiness
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Tennessee Tom <teastlakeNO@spammyspeedworks.com > wrote:
> I would like to enhance maltiness w/o adding sweetness. Considering
> water chemistry, yeast, grain, etc., what are most important factors to
> achieve this?
>
There are several specialty grains you can try, but the grains I would give a
try first are simply adding a couple of pounds of Munich or Vienna malts in
place of your 2-row base malt. Get high quality German or Belgian varieties
as they are made from quality grains [usually], where as Briess or another
American supplier may have used 6-row malt as the source of these grains [they
don't always tell you at your LHBS].
--
Thomas T. Veldhouse
You will be advanced socially, without any special effort on your part.
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