Author Topic: Malt head?  (Read 1592 times)

Offline dannyjed

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Re: Malt head?
« Reply #30 on: February 08, 2014, 06:52:44 PM »
I've made a lot of malty beers lately becauses this is the time of year that I make lagers and my basement has been perfect this year. I do see a hoppy beer in the near future after making 3 lagers and 2 Belgians. My beer ADD prevents me from focusing on one style for too long ???
Dan Chisholm

Offline HoosierBrew

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Re: Malt head?
« Reply #31 on: February 08, 2014, 06:59:39 PM »

 My beer ADD prevents me from focusing on one style for too long ???


+1.  Same here !
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Offline el_capitan

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Re: Malt head?
« Reply #32 on: February 08, 2014, 08:19:55 PM »
I just kegged a 70 Shilling ale.  My first experience with WY1728.  The hydro sample was brilliantly clear and tasted awesome.  The wort caramelization came through well, along with a great smoky yeast character.  I can't wait for this one to carb up!

Offline klickitat jim

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Re: Malt head?
« Reply #33 on: February 08, 2014, 08:30:14 PM »
Shillings are the bomb!

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Re: Malt head?
« Reply #34 on: February 09, 2014, 06:27:10 AM »
I just kegged a 70 Shilling ale.  My first experience with WY1728.  The hydro sample was brilliantly clear and tasted awesome.  The wort caramelization came through well, along with a great smoky yeast character.  I can't wait for this one to carb up!

I made my second 60/- several weeks ago and for a 3.2% abv beer I found it simply amazing. That's another recipe that, contrary to style, Dark Munich II found its way in the recipe and for the better.

One of my favorite styles that I don't see enough commercial versions of is Bockbier. Why do we 'mericans neglect this style?
Keith Y.

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Offline klickitat jim

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Re: Malt head?
« Reply #35 on: February 09, 2014, 06:35:06 AM »
I suppose there are exceptions to the rule, but it seems that shelf space is 75% of one style subcategory. The rest is dedicated to some version of IPA, and maybe a stout or a green bottle. One could say there are pale ales, ESB, etc... but anymore they are all creeping up in abv and IBU. The pendulum swing of meeting customer demand I suppose.

Offline yso191

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Re: Malt head?
« Reply #36 on: February 09, 2014, 06:53:18 AM »
Not me.  I still can't get enough AA and/or wonderful hop oils.  I just had some Lucille by Georgetown - wow good.

I try to always have a big IPA (big hoppy not ABV) on tap and a lighter beer (currently a Scottish 60/).
Steve
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Offline euge

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Re: Malt head?
« Reply #37 on: February 09, 2014, 07:19:55 AM »
I'm about to keg a traditional Bock brewed the day after New Years. At a OG of 1.069 and 19 bu's it'll be pretty malt forward.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

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Offline erockrph

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Re: Malt head?
« Reply #38 on: February 09, 2014, 12:13:14 PM »
I have over 20 pounds of hops in the freezer, yet 8 of my last 10 beers I brewed have been malt-forward beers (and 1 of the remaining 2 was a lambic). I love hops, but there are a million commercial APA/IPA/IIPA's out there. The last 6 months or so I've had a few English/Scottish Ales and German Lagers that I've really liked, but I haven't been able to get my fill on the commercial stuff. Plus, I've brewed so many hoppy beers in the past 2 years that I feel the need to branch out.

I'm already starting to get a few ideas for new hoppy beers, so I'm sure I'll be back on the IPA train after I get the malty stuff out of my system.
Eric B.

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Offline Pinski

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Re: Malt head?
« Reply #39 on: February 09, 2014, 12:41:20 PM »
Last night we kicked a keg of Bo-Pils and replaced it with our Helles. Wow, is there some wonderful grain goodness going on there. 
Steve Carper
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Offline Jimmy K

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Re: Malt head?
« Reply #40 on: February 09, 2014, 01:18:07 PM »
How about a few examples of malt forward non-hopped to death beers.
Anything German or influenced by Germany will work, among others.
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Offline Pinski

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Re: Malt head?
« Reply #41 on: February 09, 2014, 01:24:10 PM »
'Tis the season for Maibock brewing.
Steve Carper
Green Dragon Brew Crew
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Offline ynotbrusum

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Re: Malt head?
« Reply #42 on: February 10, 2014, 05:49:50 AM »
I have a keg of Horst Dornbusch's Edel Hell on tap right now.  Simply sublime! A
light, but richly malt forward style that is only 3.9% ABV.  I also have a 3 gallon  keg of bock - and I agree that it is a style many homebrewers seem to avoid for some reason.  Lagering on dry hops is a CP recipe - Claude of Neptune 2 - a dark lager that is not overly hopped, but assertive.  Can't wait to carb and drink that one.
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Offline dbarber

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Re: Malt head?
« Reply #43 on: February 10, 2014, 07:26:52 AM »
I always have something malty on tap as well as a belgian, but after a while I crave American hops and have to make an ipa or apa.
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Offline beersk

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Re: Malt head?
« Reply #44 on: February 10, 2014, 07:57:21 AM »
I love hoppy beers, but I brew one about every 5 or 6 batches nowadays. Used to brew an IPA probably every other batch. Brewing a lot more lagers and British styles now. I love a balanced beer in the 4-6% range. I like to be able to enjoy 3 or 4 or 5 if I want and not get palate fatigued or hammered.
"What if, that thing I said?" - Philip J. Fry

Jesse