« on: Today at 04:53:05 AM »
Been doing that for a long time. Other things that are antioxidants are cinnamon and coriander.
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Since you bring it up, I've been wondering about the difference in modification between continental and "domestic" (I'm on the continent, so technically, they're domestic to me) malts. The article below makes the claim that continental malts are less modified. It seems like a pretty general statement to me. Anybody have any idea if there is any merit to the claim?
(Besides that, I thought it was a great article)
They may use whirlpool additions at the brewery, however the book says to add flameout hops, chill to 72 ASAP.
Rattlesnake I may just try a straight clone. That still doesn't answer why the discrepancy though…unless Stone overstates their IBU values?
Isn't Golden Promise a cultivar? Like Maris Otter? If so, what has the cultivar that they use have to do with how long it's kilned or stewed or toasted?
Another way they get their beer darker is by using EBC instead of SRM.
That is all that one needs to know!That is nice, Amanda. How is it?Non-beer-judge answer? Damn tasty.
I'm not making claims nor am I speaking from a position of authority. I said it was conceivable (Able to be grasped mentally though perhaps not in reality).
How much liquid do you purposefully place in your decoction when using the strainer?
Are you boiling on a stove top or a gas flame. Depending on the pot type, an electric element would create hot spots at a temperature capable of caramelization. I know it does when I boil down a volume of wort and end up with spots of charred/caramelized material (A thin stainless pot.)
Sure, if water is present, however in a very dry decoction with a very low to no volume of wort on the bottom of the kettle, it is conceivable that caramelization does in fact occur.Can you give references to back that up?
Another purpose of the decoction mash is to attempt to extract more starches (and proteins!) than can be had by simple infusion. That point seems to be left by the wayside and is perhaps not as well tested.
Running a decoction mash using a strainer to pull the decoctions would be an interesting take. In doing so, a good thick mash should be had, combined with constant stirring - a very malty flavor would be developed ::Shocked:: along with a mass of caramel
I'm neither for or against a decoction, just attempting to look at it through the critical eyes of a scientific point of view - What really happens during a mash boil?
As an aside, I'd like to know how the whole 'decoctions make for a maltier beer' thing got started.