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General Category => Ingredients => Topic started by: BrewBama on February 15, 2021, 02:51:48 PM

Title: Briess Pale Ale malt
Post by: BrewBama on February 15, 2021, 02:51:48 PM
Does anyone else get this kinda weird flavor from Briess Pale Ale malt?  There’s something about my beers lately that I don’t like and I can’t put my finger on it.

I thought it was Northern Brewer hops (I’ve used them in a few recipes lately), then I eliminated those and still had the undesirable taste.   

So, I thought it might be Victory malt because I’ve used that in the last cpl recipes, then I eliminated that and still had the undesirable taste.

So, I thought it might be my brewhaus liquor build so I simplified that and still had the undesirable taste.

Now, I am looking at the Briess Pale Ale malt I’ve been using lately. Haven’t used it in a long time until the last few beers.

I am going to replace the Pale Ale malt with Pale malt in my next recipe to see if that’s it or not.


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Title: Re: Briess Pale Ale malt
Post by: hopfenundmalz on February 15, 2021, 02:57:21 PM
I haven't used the Pale Ale for a long time.

Northern Brewer hops can give a slightly minty flavor, does that come to mind. I've detected that flavor in Perle Hops, which are a daughter of Northern Brewer.
Title: Re: Briess Pale Ale malt
Post by: majorvices on February 15, 2021, 03:01:21 PM
I get almost a "sugar cookie" dough from their Pale Ale malt.
Title: Re: Briess Pale Ale malt
Post by: tommymorris on February 15, 2021, 03:12:36 PM
Does anyone else get this kinda weird flavor from Briess Pale Ale malt?  There’s something about my beers lately that I don’t like and I can’t put my finger on it.

I thought it was Northern Brewer hops (I’ve used them in a few recipes lately), then I eliminated those and still had the undesirable taste.   

So, I thought it might be Victory malt because I’ve used that in the last cpl recipes, then I eliminated that and still had the undesirable taste.

So, I thought it might be my brewhaus liquor build so I simplified that and still had the undesirable taste.

Now, I am looking at the Briess Pale Ale malt I’ve been using lately. Haven’t used it in a long time until the last few beers.

I am going to replace the Pale Ale malt with Pale malt in my next recipe to see if that’s it or not.


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Can you describe the flavor?
Title: Re: Briess Pale Ale malt
Post by: BrewBama on February 15, 2021, 03:23:18 PM
That’s the real problem. I can’t put my finger on it. I’ve gone through the list of usual suspects and nothing really applies. This kinda bland weird thing going on.


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Title: Re: Briess Pale Ale malt
Post by: PORTERHAUS on February 15, 2021, 04:51:12 PM
That’s the real problem. I can’t put my finger on it. I’ve gone through the list of usual suspects and nothing really applies. This kinda bland weird thing going on. Sent from my iPad using Tapatalk

I know Briess makes some great products, I generally have no problem with and mostly use their specialty malts. But, their base malts in general seem very bland to me personally. I have used their Pale Ale malt but I do not recall anything off about it in particular other than lack of character and flavor.
Title: Re: Briess Pale Ale malt
Post by: RC on February 16, 2021, 01:37:31 AM
I use Briess pale ale malt on a regular basis, mostly as the base for my west coast IPAs. Haven't noticed anything off about it recently. But bland is definitely the operative word for this malt, IMO.
Title: Re: Briess Pale Ale malt
Post by: mabrungard on February 16, 2021, 02:21:05 AM
Briess uses water from their local municipality and its been softened and it has a high sodium content.  I'm not sure that their malting would impart significant sodium to the finished malt, but its possible.  I can't imagine that it would be objectionable...maybe slightly sweeter.
Title: Briess Pale Ale malt
Post by: BrewBama on February 17, 2021, 11:25:17 PM
That’s the real problem. I can’t put my finger on it. I’ve gone through the list of usual suspects and nothing really applies. This kinda bland weird thing going on.


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I think I may have found the issue. The recipe I used for this beer(Brown Ale) may not have had enough sodium and/or chloride in the boil. I added some NaCl to the glass and it turns the so-so beer into a pretty good pint.

Like Martin says, let your pallet determine final mineral additions. I think the generic profile got me in the ballpark but I needed a bit more to take me into my personal zone.


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Title: Re: Briess Pale Ale malt
Post by: Saccharomyces on February 18, 2021, 12:56:46 AM
For me personally, it is any maltster other than Briess.
Title: Re: Briess Pale Ale malt
Post by: dmtaylor on February 18, 2021, 01:37:16 AM
Briess uses water from their local municipality and its been softened and it has a high sodium content.  I'm not sure that their malting would impart significant sodium to the finished malt, but its possible.  I can't imagine that it would be objectionable...maybe slightly sweeter.

I live 7.3 miles from Manitowoc Public Utilities.  I know the engineers who work there.  I have toured MPU as well as the Briess malting plant a few blocks north of it.  They use state of the art microfiltration and RO.  Manitowoc is well known around here for having the cleanest dang water anywhere.  High sodium, it is not.  There is historical data at the bottom of the linked page, and I can look up current data on the Wisconsin DNR website if anyone is interested.

https://www.rackers.org/local-water-quality/

This ain't a water thing.  Not even a Briess thing, if you ask me.  They make great malt.  But I suppose I might be a little biased.

Cheers.
Title: Re: Briess Pale Ale malt
Post by: fredthecat on February 18, 2021, 02:00:24 AM
For me,personally, it is any maltster other than Briess.

why is that?

i remember claims a long time ago that briess used 6row for several kilned and crystal malts and that was a complaint people had. but it seemed like they realized this and were explicitly stating "2row crystal malt" and things.

im neutral about them at the moment.
Title: Re: Briess Pale Ale malt
Post by: BrewBama on February 18, 2021, 02:22:57 AM
...  Not even a Briess thing, if you ask me.  They make great malt.  But I suppose I might be a little biased.

Cheers.

I want to use Briess. Hopefully, I can eliminate the issue with a simple brewhaus liquor adjustment.


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Title: Re: Briess Pale Ale malt
Post by: majorvices on February 18, 2021, 11:39:43 AM
I like Briess - I especially like some of their specialty malts. Like I said, their Pale Ale malt has a cookie like character. I don't personally love it.
Title: Re: Briess Pale Ale malt
Post by: Kevin on February 18, 2021, 01:00:02 PM
Of the two vittles vaults I use for bulk base malt one is always full of Briess brewers malt. It is what I use most consistently and I've never had an issue with any strange flavors.
Title: Re: Briess Pale Ale malt
Post by: BrewBama on February 18, 2021, 01:48:09 PM
Of the two vittles vaults I use for bulk base malt one is always full of Briess brewers malt. It is what I use most consistently and I've never had an issue with any strange flavors.
The issue very well could be elsewhere. I hope so (if I can pinpoint and fix it).


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Title: Re: Briess Pale Ale malt
Post by: majorvices on February 18, 2021, 01:48:36 PM
Agree - I wouldn't call it strange. Maybe one dimensional.
Title: Re: Briess Pale Ale malt
Post by: majorvices on February 18, 2021, 01:50:42 PM
Of the two vittles vaults I use for bulk base malt one is always full of Briess brewers malt. It is what I use most consistently and I've never had an issue with any strange flavors.
The issue very well could be elsewhere. I hope so (if I can pinpoint and fix it).


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Is it possible you are overthinking the water? Our water is actually pretty good here. I'll brew with it with only minor adjustments for most styles. Like I said somewhere else for pale beers I might dilute it 50/50 with RO or distilled and add some calcium chloride or sulphate and a bit of lactic.
Title: Re: Briess Pale Ale malt
Post by: BrewBama on February 18, 2021, 04:31:22 PM
Me? Overthink something?  Never! 


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Title: Re: Briess Pale Ale malt
Post by: rburrelli on February 18, 2021, 05:09:10 PM
Me? Overthink something?  Never! 
I think brewers have to overthink to be good brewers.  8)
Title: Re: Briess Pale Ale malt
Post by: denny on February 18, 2021, 05:21:50 PM
Me? Overthink something?  Never! 
I think brewers have to overthink to be good brewers.  8)

I don't think so..... ;)
Title: Re: Briess Pale Ale malt
Post by: ynotbrusum on February 18, 2021, 06:21:36 PM
Me? Overthink something?  Never! 
I think brewers have to overthink to be good brewers.  8)

I don't think so..... ;)

I think that the overthinking happens as the brewer develops an understanding of brewing and starts to apply that understanding it to his system and process...then at some point it becomes like riding a bike (maybe blindfolded) on a well worn, fairly straight path.... until the next big thing comes along and the overthinking comes up again.  For me lately, that has been re-designing my recipes with some of the new base malts that are available.
Title: Re: Briess Pale Ale malt
Post by: fredthecat on February 18, 2021, 07:16:42 PM
i am trying to no longer label my brews as "bitter/ESB/bock" etc, even stout/porter. it gets ridiculous when i think more about what style the beer should be labelled as and resultantly adjust ingredients to support that.

im thinking of a rough system that goes like "yeast/roast=1,0/Target OG-FG/IBU/Colour" as a name ie.

s05/0/52-10/40/5           

or maybe that is overthinking this as well?
Title: Re: Briess Pale Ale malt
Post by: ynotbrusum on February 18, 2021, 08:24:33 PM
i am trying to no longer label my brews as "bitter/ESB/bock" etc, even stout/porter. it gets ridiculous when i think more about what style the beer should be labelled as and resultantly adjust ingredients to support that.

im thinking of a rough system that goes like "yeast/roast=1,0/Target OG-FG/IBU/Colour" as a name ie.

s05/0/52-10/40/5           

or maybe that is overthinking this as well?

I like it - kinda like a Dewey Decimal System for homebrew...a lot of data in a short, easy to process sequence.
Title: Re: Briess Pale Ale malt
Post by: fredthecat on February 18, 2021, 09:17:10 PM
i am trying to no longer label my brews as "bitter/ESB/bock" etc, even stout/porter. it gets ridiculous when i think more about what style the beer should be labelled as and resultantly adjust ingredients to support that.

im thinking of a rough system that goes like "yeast/roast=1,0/Target OG-FG/IBU/Colour" as a name ie.

s05/0/52-10/40/5           

or maybe that is overthinking this as well?

I like it - kinda like a Dewey Decimal System for homebrew...a lot of data in a short, easy to process sequence.

i think the key thing is i was being really stupid and finnicky about "ok its a ESB no its an amber ale, no its an ESB" when... really these names are meaningless.

could make numbers for the most common yeasts i use as well or shorten them = 05/04/58/189/530/ etc so its purely numerical
Title: Re: Briess Pale Ale malt
Post by: BrewBama on February 18, 2021, 09:44:59 PM
... when... really these names are meaningless.


The BJCP styles are just a way for judges to speak a common language with contestants.

The language is adopted by non-contestants to aid in communication.

If you’re not entering a contest your beer really doesn’t have to fit in a box.


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Title: Briess Pale Ale malt
Post by: BrewBama on February 18, 2021, 09:48:49 PM

Is it possible you are overthinking the water? Our water is actually pretty good here. I'll brew with it with only minor adjustments for most styles. Like I said somewhere else for pale beers I might dilute it 50/50 with RO or distilled and add some calcium chloride or sulphate and a bit of lactic.

I figure if I am buying half the water I might as well get it all so I don’t have to treat for chlorine.

Bicarbonate computed = alkalinity * 61/50:

(https://uploads.tapatalk-cdn.com/20210218/0dacac99d0ea5583f868bd4291708009.jpg)


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Title: Re: Briess Pale Ale malt
Post by: dmtaylor on February 18, 2021, 09:55:12 PM
i am trying to no longer label my brews as "bitter/ESB/bock" etc, even stout/porter. it gets ridiculous when i think more about what style the beer should be labelled as and resultantly adjust ingredients to support that.

im thinking of a rough system that goes like "yeast/roast=1,0/Target OG-FG/IBU/Colour" as a name ie.

s05/0/52-10/40/5           

or maybe that is overthinking this as well?

This is the best friggin idea I ever heard!   :)
Title: Briess Pale Ale malt
Post by: tommymorris on February 18, 2021, 10:03:15 PM
i am trying to no longer label my brews as "bitter/ESB/bock" etc, even stout/porter. it gets ridiculous when i think more about what style the beer should be labelled as and resultantly adjust ingredients to support that.

im thinking of a rough system that goes like "yeast/roast=1,0/Target OG-FG/IBU/Colour" as a name ie.

s05/0/52-10/40/5           

or maybe that is overthinking this as well?

I like it - kinda like a Dewey Decimal System for homebrew...a lot of data in a short, easy to process sequence.

i think the key thing is i was being really stupid and finnicky about "ok its a ESB no its an amber ale, no its an ESB" when... really these names are meaningless.

could make numbers for the most common yeasts i use as well or shorten them = 05/04/58/189/530/ etc so its purely numerical
I never really revisit recipes older than a few months. I have a base recipe written for several styles. I use those as a starting place but rarely do the exact same thing twice. My brew names are mostly meaningless. Often I just name them the style name with no indicator of the fact that this might be the 43rd APA, etc. Sometimes I name by style and a unique characteristic; like “APA Mosaic + Simcoe”.

That said, your system is interesting. What I think you might miss is info about hop flavor and aroma.
Title: Re: Briess Pale Ale malt
Post by: ynotbrusum on February 18, 2021, 10:12:25 PM
If anything, I might add the date of brewing and date of racking, just because I would otherwise have to go back to a main log for that (I have anywhere between a half dozen and a dozen or more beers on tap at any given time....but again, I like the Beery Decimal system you came up with and might start to implement it going forward!  Well done, indeed.
Title: Re: Briess Pale Ale malt
Post by: fredthecat on February 18, 2021, 11:50:52 PM
Yeah, when you add in actual aroma hop levels and hop types and so on it becomes prohibitely long. but at the moment my real beer names are basically

"k97 EKG"
"DME 20 min lager" (a test for fastest beer to pump out)

etc

i think its not something i would try to really think too much into, but im trying to avoid saying "vienna lager" or "northern english brown ale" unless it is exactly that without variation.

just for practical purposes.

belgian categories are too broad in scope and overlapping imho and severely lacking in certain areas. im thinking of doing exclusively <1.055 gravity belgians this time around that arent just "belgian single" or pale ale
Title: Briess Pale Ale malt
Post by: BrewBama on February 19, 2021, 12:05:59 AM
I like to give my beers names based on local historic sites, funny local names, etc. (i.e. McKaleb Mill 80/-, Hurricane Creek Cal Common, Bell Factory Blonde, Three Forks Golden Ale, Buckhorn Tavern Pils, Potato Knob Summer Ale, Lick Skillet Fest Bier, Bishop’s Tavern Amber Ale, Berry Mnt Pale Ale, ..., ect)


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Title: Re: Briess Pale Ale malt
Post by: majorvices on February 19, 2021, 12:28:56 AM

Is it possible you are overthinking the water? Our water is actually pretty good here. I'll brew with it with only minor adjustments for most styles. Like I said somewhere else for pale beers I might dilute it 50/50 with RO or distilled and add some calcium chloride or sulphate and a bit of lactic.

I figure if I am buying half the water I might as well get it all so I don’t have to treat for chlorine.

Bicarbonate computed = alkalinity * 61/50:

(https://uploads.tapatalk-cdn.com/20210218/0dacac99d0ea5583f868bd4291708009.jpg)


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Have you ever had Yellowhammer's Kölsch? That has won some gold medals and the water is very similar to ours out in the county. All I do (did) with that was lactic acid and calcium chloride. Now, I haven't had it in 2 years so can't say what they are doing now but it was good when I brewed it. ;)

I do build my water from scratch at home sometimes but just as often I brew with it as is with minor adjustments. And sometimes when I have tried to get too fancy I have had some weird results. OTOH it could just be that I don't know what I'm doing.
Title: Re: Briess Pale Ale malt
Post by: BrewBama on February 19, 2021, 12:59:05 AM
...OTOH it could just be that I don't know what I'm doing.




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Title: Re: Briess Pale Ale malt
Post by: erockrph on February 19, 2021, 01:47:22 AM
Yeah, when you add in actual aroma hop levels and hop types and so on it becomes prohibitely long. but at the moment my real beer names are basically

"k97 EKG"
"DME 20 min lager" (a test for fastest beer to pump out)

etc

i think its not something i would try to really think too much into, but im trying to avoid saying "vienna lager" or "northern english brown ale" unless it is exactly that without variation.

just for practical purposes.

belgian categories are too broad in scope and overlapping imho and severely lacking in certain areas. im thinking of doing exclusively <1.055 gravity belgians this time around that arent just "belgian single" or pale ale
Yeah, unless something is dead on for style I name it by whatever ingredients or variations it has that differentiate it. "Windsor Landlord",  "Lutra/Motueka Pils", "Oatmeal Brown", etc. I'd obviously take a different approach if I had to market my beers, but that's enough for me to tell my beers apart. If I'm dialing in a recipe,  then I usually tack on a "Mk. III" or something like that at the end.

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Title: Re: Briess Pale Ale malt
Post by: fredthecat on February 19, 2021, 03:08:07 AM
Yeah, when you add in actual aroma hop levels and hop types and so on it becomes prohibitely long. but at the moment my real beer names are basically

"k97 EKG"
"DME 20 min lager" (a test for fastest beer to pump out)

etc

i think its not something i would try to really think too much into, but im trying to avoid saying "vienna lager" or "northern english brown ale" unless it is exactly that without variation.

just for practical purposes.

belgian categories are too broad in scope and overlapping imho and severely lacking in certain areas. im thinking of doing exclusively <1.055 gravity belgians this time around that arent just "belgian single" or pale ale
Yeah, unless something is dead on for style I name it by whatever ingredients or variations it has that differentiate it. "Windsor Landlord",  "Lutra/Motueka Pils", "Oatmeal Brown", etc. I'd obviously take a different approach if I had to market my beers, but that's enough for me to tell my beers apart. If I'm dialing in a recipe,  then I usually tack on a "Mk. III" or something like that at the end.

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it is HIGHLY appreciated by me when a commercial beer has a descriptive name. nothing i hate more than the beer simply being labeled "Atomic Goose Piss" or "The Feelgood Project" and some expensive artwork i dont want to be paying for rather than just "______'s Brewing - Strong Brown Ale"
Title: Re: Briess Pale Ale malt
Post by: neuse on February 19, 2021, 04:55:30 PM
Apparently I'm an oddball. I still like BJCP style names because I can relate to it when I go back and look at my records, and so others will have some idea what to expect when I tell them the style. For beers that don't exactly fit the style, I call it whatever style is closest, with a note to that effect. It works for me.
Title: Re: Briess Pale Ale malt
Post by: purduekenn on June 05, 2021, 10:03:08 PM
I like their Pale Ale Malt and MaltGems Synergy Select Pilsen Malt. I liked their Full Pint Malt but I think it is no longer being produced from Briess.