Messages

451

Yeast and Fermentation / Re: Yeast choice for wheat beers

« on: March 07, 2010, 08:17:54 PM »

The brewmaster Darron Welch, at the link below had a recipe in Zymurgy years ago for an English Summer Wheat, if I remember correctly.  I believe it had a large percentage of wheat malt in the recipe.  Darron was quite helpful via email in helping me formulate my own recipe.  Contact him.  He is an expert.

http://www.pelicanbrewery.com/

452

Ingredients / Re: American 2-Row vs. British Pale

« on: March 07, 2010, 08:11:00 PM »

Do you think mixing 50% domestic 2-row with 50% marris otter would add any noticeable complexity to an APA or AIPA?  Or would I just be wasting the marris otter?

For some reason I'm remembering the SSOS recipe which insists on marris otter exclusively(as the base malt), i.e., that domestic 2-row simply doesn't have enough of a malty profile for the recipe.

453

Ingredients / Re: Brown Malt

« on: March 02, 2010, 09:24:19 PM »

It kinda depends on whose brown malt you're talking about.  A friend did some research and sent me this....

A while back I was asking about Baird brown malt, and whether it was really brown and not amber since the sack indicated both "brown" and "amber" (55-70L).  Weird.  The folks at Baird told me that it could be either brown or amber  depending on what the customer wanted it to be, that the two malts are interchangeable.  B.S!  Anyway, I purchased some Crisp amber malt (35L) from Greg Beron at Culver City Homebrew in So. Cal., and it is visibly identical to Baird.  Furthermore, I just received some Thomas Fawcett brown malt from North Country Malt and it is easily, visibly darker then the Baird.  I mention this to you because if you're getting your brown malt through the LHBS, and he gets it from Steinbart's, it is Baird amber malt that is mislabeled.  If you saw this Thomas Fawcett brown malt, it would be obvious.  Makes me mad since I just kegged a porter brewed with the Baird amber, thinking/hoping it was brown malt.

In my bourbon vanilla impy porter recipe, I use 1.5 lb. of the Baird, which is labeled as 70L.  That's 8.5 % of the total grist.  Whether is really is 70l, I don't know.


 

Man, I can't believe you kept that info!  I'm sure I must have mentioned the obvious taste/roastiness difference between the Baird and the TF. 

By the way, John Palmer's San Gabriel Porter recipe is a killer, and uses brown malt.