Nice and malty

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Nice and malty

Postby Patxi » Fri May 01, 2015 19:57


Malty beer without cloying.



I'm trying to brew a nice malty bitter, along the lines of Black Sheep Ale. I've tried 3 or 4 variations, based around Graham Wheeler's recipe, the last using some aromatic malt - they've all come up with decent beer, but not what I'm really looking for.

Any suggestions as to how to increase the maltiness, without producing an over sweet, cloying taste would be very welcome.

Chris
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Re: Nice and malty

Postby robwalker » Fri May 01, 2015 20:00

what yeasts have you used?
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Re: Nice and malty

Postby pittsy » Fri May 01, 2015 20:52

Are you into water chemistry ? A lower sulphate to chloride ratio may help .
Apart from that mashing will change things but as you've mentioned not cloying then single infusion at standard 66c would do fine so then It's going to be a balance between ibu bitterness , to much and you loose the malt forward , not enough and you gain perceived sweetness .I would suggest lowing the bitterness from a previous recipe and try that while maybe using some vienna or munich malt as well
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Re: Nice and malty

Postby Patxi » Fri May 01, 2015 21:45

Thanks,

I've tried SAF 04, Nottingham and Whitelabs British Ale and have the Yorkshire Ales yeast WLP037 for the forthcoming brew.

I had the water tested by Murphy's and use their recommendations for treatment, which give 182.86 Cl /357.32 SO4. Their Mild & Stout recommendations give 286.86 CL / 100.32 SO4. I generally mash at 67ºC
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Re: Nice and malty

Postby Pjam » Fri May 01, 2015 22:10

As mentioned, yeast would play a big part But also a good strength of bittering, if you under hop it, get the balance a bit wrong and it'll seem too sweet.
I'm about to try Biscuit Malt, Don't know if that's worth a go. How about a Porter recipe.
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Re: Nice and malty

Postby Kyle_T » Sat May 02, 2015 06:06

Reduce the balance on the IBU to between 0.30 and 0.40, try to make up the malt flavour from some roasted or specialty grains and use a decent pinch of Dark Crystal, Brown malt is also a good alternative, keep the mash the same, try and use a higher attenuating malt forward yeast.

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Re: Nice and malty

Postby AltonAnt » Sat May 02, 2015 07:22

Those figures for sulphate and chloride are high. Are you using AMS/CRS to reduce alkalinity?
I've used Tesco Ashbeck for approx. 50% of my water to reduce mineral content and it does make a big difference.
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Re: Nice and malty

Postby pittsy » Sat May 02, 2015 07:28

Btw just made a lovely mild ( oh and most of my beers are malt forward ) With my water of,
Calcium 70
chloride 60
sulphate 50
I adjust to get my ph right and to drop my alkalinity ( tap water , 120 alkalinity with a ph of 7 )
I too like lower mineral content in all my beers if possible.
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Nice and malty

Postby Goulders » Sat May 02, 2015 08:12

If his water has high alkalinity like mine, high mineral content can't be helped but as long as the Cl:SO4 ratio is correct this shouldn't make much difference to flavour. But rather than aiming for 3:1 ratio for bitter in favour of SO4 which would bring the hops forward, maybe try aiming for 1:1 or 2:1 in favour of chloride. If using DLS I believe that will add more sulphate so perhaps consider using gypsum and calcium chloride flakes separately. AMS also increases both sulphate and chloride. However with kids around the house I'm not comfortable having separate acids around. I did a porter which was 3:1 in favour of chloride which was very smooth and malty.
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Re: Nice and malty

Postby AltonAnt » Sat May 02, 2015 15:28

Goulders wrote:If his water has high alkalinity like mine, high mineral content can't be helped....


Dilution ;)
I have very high bicarbonate levels and was not happy with the minerally taste that comes with using CRS to reduce it to acceptable levels for correct mash pH. It is OK in a very hoppy IPA as it is masked to a degree but there is nowhere to hide in a malty beer.
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Re: Nice and malty

Postby Goulders » Sat May 02, 2015 16:26

Depends. My alkalinity is 235-240 and my adjusting the ratio my beers are fine. Each to their own ;)
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Re: Nice and malty

Postby GrowlingDog » Sat May 02, 2015 19:24

Post up your full water report, we can probably give you some more appropriate water treatment suggestions than Murphy's can.
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Re: Nice and malty

Postby Patxi » Sat May 02, 2015 22:37

Any help greatly appreciated - this weekend I'm hoping to do my first brew since our baby arrived 7 weeks ago!

The water report, with recommendations for bitters and dark beers, is attached. I have to say that since I've been following it the quality and consistency of the beer produced had improved.

With regards to the grain bill, GW's recipe says 10% torrified wheat, but I have been using a mix of this and wheat malt. I was considering reducing the crystal from 330 to 280g and adding 50g of dark crystal instead, whilst replacing the black malt with roast barley.
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