Date: 12 Oct 2006 13:49:40
From: John Bleichert
Subject: RFC on malt/body changes
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Hello All
I make a rye pale ale for the Summer which I like a lot, with a really
simple malt bill:
10.3 lbs Marris Otter
2.0 lbs flaked rye
It's a great, refreshing Summer ale. I want to "winterize" it a bit by
giving it a bit more body and backing off on the rye a bit[1]. I'm
thinking about dropping a pound of rye and adding a pound of either
Victory, Biscuit or Caramunich malt to the bill. As I understand it,
if I add a body malt but mash at the usual temperature (152F) I'll get
more body feel but it will still be dry, as opposed to moving the mash
temp up.
Do I understand that correctly? I'd like to keep it dry but add some
body and girth to it. Are these contradictory goals?
Any input appreciated, on the malts and the mash temp.
Thanks - JB
[1] When I converted this recipe from extract to AG (both using 2 lbs
of flaked rye) the effect of the rye became much more pronounced,
probably because my mash was more robust, so I'm backing it off a bit.
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John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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