Author Topic: Dark malt to prevent oxidation  (Read 561 times)

Offline denny

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Dark malt to prevent oxidation
« on: February 25, 2014, 12:01:49 PM »
I seem to recall someone, maybe Noonan in NBLB, talking about adding a very small amount of roast barley or other dark malt to the mash to slow oxidation and staling.  Does anybody else recall this or have a citation for it?
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Offline Jimmy K

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Re: Dark malt to prevent oxidation
« Reply #1 on: February 25, 2014, 12:19:29 PM »
I remember this, though I can't remember if it was to prevent staling. I haven't read NBLB, so it wasn't there. (That could be the original source though, good brewing advice gets repeated  :D )
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Offline hopfenundmalz

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Re: Dark malt to prevent oxidation
« Reply #2 on: February 25, 2014, 12:59:36 PM »
I remember that from a few places, as the dark/roasted malts are antioxidants. Strong dark beers like a RIS last a long time and age well.

Some also say to put a crushed campden tablet in the mash, as the sulfites are strong antioxidants. Then there was the talk on the HBD a long time ago that a little coriander is a strong antioxidant.

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Offline denny

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Re: Dark malt to prevent oxidation
« Reply #3 on: February 25, 2014, 01:09:13 PM »
And Charlie's use of cinnamon in the mash to slow staling.  I want to include some info in the book and I can't for the life of me remember where the idea of using dark malt came from.
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Offline erockrph

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Re: Dark malt to prevent oxidation
« Reply #4 on: February 25, 2014, 01:16:48 PM »
All my google-fu can turn up is this reference, but it isn't cited particularly well so I'm not sure what the primary source is for this quote: "The use of dark malts and high hop
grists give beer better keeping qualities."

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&ved=0CCkQFjAA&url=https%3A%2F%2Fwww.ibd.org.uk%2Fcms%2Ffile%2F308&ei=xvkMU_PkNqLs0QGC-4C4Bg&usg=AFQjCNEBUmtn8WP9Cv4XJPnbFFtMWHixQw&sig2=4r8ePhysln8-V1UUHMPPxA&bvm=bv.61725948,d.cWc
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Offline denny

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Re: Dark malt to prevent oxidation
« Reply #5 on: February 25, 2014, 01:25:47 PM »
All my google-fu can turn up is this reference, but it isn't cited particularly well so I'm not sure what the primary source is for this quote: "The use of dark malts and high hop
grists give beer better keeping qualities."

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&ved=0CCkQFjAA&url=https%3A%2F%2Fwww.ibd.org.uk%2Fcms%2Ffile%2F308&ei=xvkMU_PkNqLs0QGC-4C4Bg&usg=AFQjCNEBUmtn8WP9Cv4XJPnbFFtMWHixQw&sig2=4r8ePhysln8-V1UUHMPPxA&bvm=bv.61725948,d.cWc

Thanks, man.  That's better than what I've found.
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Offline kramerog

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Re: Dark malt to prevent oxidation
« Reply #6 on: February 25, 2014, 01:58:02 PM »

Some also say to put a crushed campden tablet in the mash, as the sulfites are strong antioxidants.

Kinda defeats the purpose of aerating the wort. 
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Offline majorvices

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Re: Dark malt to prevent oxidation
« Reply #7 on: February 25, 2014, 02:09:53 PM »
I seem to remember it from some older books - maybe Charlie P's.
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Offline hopfenundmalz

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Re: Dark malt to prevent oxidation
« Reply #8 on: February 25, 2014, 02:13:06 PM »

Some also say to put a crushed campden tablet in the mash, as the sulfites are strong antioxidants.

Kinda defeats the purpose of aerating the wort.
The reactions that take place in the mash will reduce the staling compounds in the grains. The excess sulfites are boiled off in the kettle. You aerate in the fermenter. I did this for a long time, still do sometimes.
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Offline majorvices

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Re: Dark malt to prevent oxidation
« Reply #10 on: February 25, 2014, 02:25:30 PM »
I seem to remember it from some older books - maybe Charlie P's.

Thought about it and I'm positive that it is in one of Charlie's books. I can even remember it being ina  recipe of his.
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Offline ibru

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Re: Dark malt to prevent oxidation
« Reply #11 on: February 25, 2014, 03:03:28 PM »
Yup, I remember it too. Maybe a Pils recipe?

Offline majorvices

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Re: Dark malt to prevent oxidation
« Reply #12 on: February 25, 2014, 03:37:27 PM »
Yup, I remember it too. Maybe a Pils recipe?

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Re: Dark malt to prevent oxidation
« Reply #13 on: February 25, 2014, 03:45:15 PM »
Bamforth on Brew Strong podcast on either HSA or Haze, maybe both, stated that roast acts as antioxidant and SO2 reduces staling

Offline denny

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Re: Dark malt to prevent oxidation
« Reply #14 on: February 25, 2014, 04:06:30 PM »
Thanks, everybody!  I recall it being mentioned in regard to a pils also becasue it seemed like such a weird idea!  Anyway, that section's done now and on its way to the editor.
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