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Date: 07 Aug 2006 04:55:56
From:
Subject: How sweet is wort?
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Hey...has anyone tried to determine how sweet the wort is? I keep
reading 'sweet wort is then boiled...' in most brewing process
descriptions but am lost when describing how sweet the wort actually
is.
I have made wort that is 10 Plato/Brix and 15 Plato/Brix but it is not
really very sweet. What I mean by saying 'not really very sweet' is
that it tastes like tea with 1 tea spoon of sugar.
Further, I use only 6 row pale malt (as none other is available) and I
have read that the wort produced by 6 row is less sweeter than the 2
row wort. Is there any truth in this?
Pls help.
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Date: 07 Aug 2006 09:59:49
From: Mark R
Subject: Re: How sweet is wort?
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<navmit@gmail.com > wrote in message
news:1154951756.647785.148690@p79g2000cwp.googlegroups.com...
> Hey...has anyone tried to determine how sweet the wort is? I keep
> reading 'sweet wort is then boiled...' in most brewing process
> descriptions but am lost when describing how sweet the wort actually
> is.
>
> I have made wort that is 10 Plato/Brix and 15 Plato/Brix but it is not
> really very sweet. What I mean by saying 'not really very sweet' is
> that it tastes like tea with 1 tea spoon of sugar.
When it come to "sweetness"I would think that wort is a lot like maple
syrup. The thicker it is, the stronger and sweeter the taste. Taste some LME
and you'll see what I mean. By the same token, if the average batch taste
like tea then the wort of a heavy Scottish Ale or Barleywine would probably
taste a lot sweeter?
Mark R
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Date: 07 Aug 2006 15:01:40
From: John 'Shaggy' Kolesar
Subject: Re: How sweet is wort?
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On Mon, 7 Aug 2006 09:59:49 -0500, <marknorayspam@noev1spam.net > wrote:
>
><navmit@gmail.com> wrote in message
> news:1154951756.647785.148690@p79g2000cwp.googlegroups.com...
>> Hey...has anyone tried to determine how sweet the wort is? I keep
>> reading 'sweet wort is then boiled...' in most brewing process
>> descriptions but am lost when describing how sweet the wort actually
>> is.
>>
>> I have made wort that is 10 Plato/Brix and 15 Plato/Brix but it is not
>> really very sweet. What I mean by saying 'not really very sweet' is
>> that it tastes like tea with 1 tea spoon of sugar.
>
> When it come to "sweetness"I would think that wort is a lot like maple
> syrup. The thicker it is, the stronger and sweeter the taste. Taste some LME
> and you'll see what I mean. By the same token, if the average batch taste
> like tea then the wort of a heavy Scottish Ale or Barleywine would probably
> taste a lot sweeter?
Definitely. The higher the OG, the sweeter the initial wort should taste.
In general though, I think "sweet tea" is a pretty good description.
John.
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Date: 08 Aug 2006 09:52:08
From: Mark R
Subject: Re: How sweet is wort?
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"John 'Shaggy' Kolesar" <spam@shagg.net > wrote in message
>
> Definitely. The higher the OG, the sweeter the initial wort should taste.
> In general though, I think "sweet tea" is a pretty good description.
I figured but I've never tasted the wort before, never thought about it. My
first taste has always been the first gravity sample after about a week or
better of fermentation.
Mark R
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Date: 08 Aug 2006 15:50:55
From: John 'Shaggy' Kolesar
Subject: Re: How sweet is wort?
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On Tue, 8 Aug 2006 09:52:08 -0500, <marknorayspam@noev1spam.net > wrote:
>
> "John 'Shaggy' Kolesar" <spam@shagg.net> wrote in message
>>
>> Definitely. The higher the OG, the sweeter the initial wort should taste.
>> In general though, I think "sweet tea" is a pretty good description.
>
> I figured but I've never tasted the wort before, never thought about it. My
> first taste has always been the first gravity sample after about a week or
> better of fermentation.
I used to grab a shotglass worth from the sparge, just for fun. I don't
do it much anymore, but it was interesting the first couple times.
John.
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Date: 08 Aug 2006 11:20:04
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: How sweet is wort?
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John 'Shaggy' Kolesar wrote:
> On Tue, 8 Aug 2006 09:52:08 -0500, <marknorayspam@noev1spam.net> wrote:
>
>>"John 'Shaggy' Kolesar" <spam@shagg.net> wrote in message
>>
>>>Definitely. The higher the OG, the sweeter the initial wort should taste.
>>>In general though, I think "sweet tea" is a pretty good description.
>>
>>I figured but I've never tasted the wort before, never thought about it. My
>>first taste has always been the first gravity sample after about a week or
>>better of fermentation.
>
>
> I used to grab a shotglass worth from the sparge, just for fun. I don't
> do it much anymore, but it was interesting the first couple times.
If I'm carmelizing wort it's actually a struggle not to go grab a quart
of ice cream and spoon the stuff over it.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 07 Aug 2006 14:30:35
From: John 'Shaggy' Kolesar
Subject: Re: How sweet is wort?
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On 7 Aug 2006 04:55:56 -0700, <navmit@gmail.com > wrote:
> Hey...has anyone tried to determine how sweet the wort is? I keep
> reading 'sweet wort is then boiled...' in most brewing process
> descriptions but am lost when describing how sweet the wort actually
> is.
>
> I have made wort that is 10 Plato/Brix and 15 Plato/Brix but it is not
> really very sweet. What I mean by saying 'not really very sweet' is
> that it tastes like tea with 1 tea spoon of sugar.
That's how I would describe mine. Sort of like sweetened tea. It's not
going to taste like syrup, if that's what you're expecting.
> Further, I use only 6 row pale malt (as none other is available) and I
> have read that the wort produced by 6 row is less sweeter than the 2
> row wort. Is there any truth in this?
6-row is often described as "granier" tasting than 2-row. I don't think
I've heard them compared in terms of sweetness before, but it makes sense.
BTW, where are you that you can only get 6-row?
John.
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Date: 07 Aug 2006 07:54:16
From: Larry Bristol
Subject: Re: How sweet is wort?
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navmit@gmail.com wrote:
> Hey...has anyone tried to determine how sweet the wort is? I keep
> reading 'sweet wort is then boiled...' in most brewing process
> descriptions but am lost when describing how sweet the wort actually
> is.
The term "sweet wort" refers merely to wort *before* hops are added. After
that is done, it is often referred to as "bitter wort".
> I have made wort that is 10 Plato/Brix and 15 Plato/Brix but it is not
> really very sweet. What I mean by saying 'not really very sweet' is
> that it tastes like tea with 1 tea spoon of sugar.
I don't know what the Plato would be for one cup of liquid with one teaspoon
of sugar. Maybe I should run downstairs, make a cup of tea and add one
teaspoon of sugar, just to refresh my memory. But my recollection is that
wort is a lot sweeter than a cup of tea! Well, maybe not if you use a
really big heaping teaspoon. <grin >
> Further, I use only 6 row pale malt (as none other is available) and I
> have read that the wort produced by 6 row is less sweeter than the 2
> row wort. Is there any truth in this?
Yes. The typical extract potential of 2-row pale malt is 1.038, whereas the
extract potential of 6-row pale malt is about 1.035.
--
Larry Bristol --- The Double Luck
http://www.doubleluck.com
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Date: 08 Aug 2006 01:06:30
From:
Subject: Re: How sweet is wort?
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> BTW, where are you that you can only get 6-row?
I am in India. The only beers you get over here are lagers and pilsners
and the only malt you get is 6 row. No speciality malts either. Have to
make them at home :)
John 'Shaggy' Kolesar wrote:
> On 7 Aug 2006 04:55:56 -0700, <navmit@gmail.com> wrote:
> > Hey...has anyone tried to determine how sweet the wort is? I keep
> > reading 'sweet wort is then boiled...' in most brewing process
> > descriptions but am lost when describing how sweet the wort actually
> > is.
> >
> > I have made wort that is 10 Plato/Brix and 15 Plato/Brix but it is not
> > really very sweet. What I mean by saying 'not really very sweet' is
> > that it tastes like tea with 1 tea spoon of sugar.
>
> That's how I would describe mine. Sort of like sweetened tea. It's not
> going to taste like syrup, if that's what you're expecting.
>
> > Further, I use only 6 row pale malt (as none other is available) and I
> > have read that the wort produced by 6 row is less sweeter than the 2
> > row wort. Is there any truth in this?
>
> 6-row is often described as "granier" tasting than 2-row. I don't think
> I've heard them compared in terms of sweetness before, but it makes sense.
> BTW, where are you that you can only get 6-row?
>
>
> John.
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