Author Topic: Single malt and high mash temp  (Read 3684 times)

Offline natebriscoe

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Re: Single malt and high mash temp
« Reply #45 on: December 06, 2013, 02:13:33 PM »
So I figered out a better recipe for celebration ale for the homebrew scale than the one given from SN.

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How can it be better?  FWIW, I kegged my latest version yesterday.  Started at 1.064, finished at 1.012.
Denny, I would be interested to know if you get much of a toast flavor using 2L 2 row?

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Offline denny

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Re: Single malt and high mash temp
« Reply #46 on: December 06, 2013, 02:38:41 PM »
So I figered out a better recipe for celebration ale for the homebrew scale than the one given from SN.

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How can it be better?  FWIW, I kegged my latest version yesterday.  Started at 1.064, finished at 1.012.
Denny, I would be interested to know if you get much of a toast flavor using 2L 2 row?

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I can't really say about the toast flavor, but it tastes remarkably like Celebration.
Life begins at 60.....1.060, that is!

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Offline natebriscoe

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Re: Single malt and high mash temp
« Reply #47 on: December 06, 2013, 02:50:10 PM »
So I figered out a better recipe for celebration ale for the homebrew scale than the one given from SN.

Sent from my SCH-I535 using Tapatalk

How can it be better?  FWIW, I kegged my latest version yesterday.  Started at 1.064, finished at 1.012.
Denny, I would be interested to know if you get much of a toast flavor using 2L 2 row?

Sent from my SCH-I535 using Tapatalk

I can't really say about the toast flavor, but it tastes remarkably like Celebration.
I have made several versions using standard 2 row and thier similar, just did one with pale ale malt (just getting ready to dry hop) and it is a lot closer. Also feel the toastyness helps dry out the finish a lot. not saying thats how SN does it, but at the homebrew scale I find it to be a lot closer.

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Offline denny

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Re: Single malt and high mash temp
« Reply #48 on: December 07, 2013, 11:47:49 AM »
I have made several versions using standard 2 row and thier similar, just did one with pale ale malt (just getting ready to dry hop) and it is a lot closer. Also feel the toastyness helps dry out the finish a lot. not saying thats how SN does it, but at the homebrew scale I find it to be a lot closer.

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Tried mine again yesterday after posting and there's a definite toastiness to it.  I'll have to get some more Celebration to compare.
Life begins at 60.....1.060, that is!

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The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

Offline natebriscoe

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Re: Single malt and high mash temp
« Reply #49 on: December 07, 2013, 12:12:58 PM »
I have made several versions using standard 2 row and thier similar, just did one with pale ale malt (just getting ready to dry hop) and it is a lot closer. Also feel the toastyness helps dry out the finish a lot. not saying thats how SN does it, but at the homebrew scale I find it to be a lot closer.

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Tried mine again yesterday after posting and there's a definite toastiness to it.  I'll have to get some more Celebration to compare.
Interesting, what maltsters did your grains come from?

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Offline denny

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Re: Single malt and high mash temp
« Reply #50 on: December 07, 2013, 02:34:13 PM »
Interesting, what maltsters did your grains come from?

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Rahr 2 row pale, Briess organic 2 row C60.
Life begins at 60.....1.060, that is!

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Offline natebriscoe

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Re: Single malt and high mash temp
« Reply #51 on: December 07, 2013, 03:41:41 PM »
Interesting, what maltsters did your grains come from?

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Rahr 2 row pale, Briess organic 2 row C60.
hmm, those are pretty neutral us malts. I use canada and Simpsons and get nothing but Carmel sweetness.

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