Author Topic: Speciality Grains  (Read 908 times)

Offline flbrewer

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Speciality Grains
« on: February 27, 2014, 06:58:53 PM »
I'm using speciality grains on all 1 gallon beers I've been experimenting with (40L crystal). How would this compare to the same exact recipe minus the speciality grains? Taste, color?


Offline klickitat jim

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Re: Speciality Grains
« Reply #1 on: February 27, 2014, 07:39:43 PM »
Post both recipes so folks can see the difference

Offline reverseapachemaster

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Re: Speciality Grains
« Reply #2 on: March 01, 2014, 08:18:15 AM »
It would taste like the same beer but without the specialty grain?

Did I misunderstand the question?
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Offline morticaixavier

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Re: Speciality Grains
« Reply #3 on: March 01, 2014, 10:26:34 AM »
I'm using speciality grains on all 1 gallon beers I've been experimenting with (40L crystal). How would this compare to the same exact recipe minus the speciality grains? Taste, color?

So the question is what does 40l taste like? it darkens a beer slightly. And tastes of mild caramel. It leaves a small amount of residual sweetness as well.
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Offline In The Sand

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Re: Speciality Grains
« Reply #4 on: March 01, 2014, 12:31:50 PM »
I can't stress enough the value of doing nano-mashes (Zymurgy, can't remember which month). You really get a feel for what specialty grains bring to the table. I used this to design my first recipe for a brown ale. Turned out awesome and now it's a regular on tap. So if you want to know what it'd taste like without the C40, scale the mash down to the size of a mason jar and taste it. My $0.02.
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Offline flbrewer

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Re: Speciality Grains
« Reply #5 on: March 01, 2014, 03:10:41 PM »
I'm using speciality grains on all 1 gallon beers I've been experimenting with (40L crystal). How would this compare to the same exact recipe minus the speciality grains? Taste, color?

So the question is what does 40l taste like? it darkens a beer slightly. And tastes of mild caramel. It leaves a small amount of residual sweetness as well.

Yes, thank you that was what I intended to ask.

Offline flbrewer

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Re: Speciality Grains
« Reply #6 on: March 01, 2014, 03:13:17 PM »
Post both recipes so folks can see the difference

FWIW, here is the one gallon recipe in question. Now picture the same recipe minus the 40L.

4.0 oz    Caramel/Crystal Malt - 40L (40.0 SRM)    Grain    1    16.7 %
1 lbs 4.0 oz    Extra Light Dry Extract (3.0 SRM)    Dry Extract    2    83.3 %
0.40 oz    Cascade [6.50 %] - Boil 15.0 min    Hop    3    22.8 IBUs
0.35 oz    Citra [12.50 %] - Boil 5.0 min    Hop    4    15.4 IBUs
0.25 oz    Citra [12.50 %] - Boil 0.0 min    Hop    5    0.0 IBUs

Offline klickitat jim

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Re: Speciality Grains
« Reply #7 on: March 01, 2014, 03:57:55 PM »
I'd think it would be slightly lighter color, lighter flavored, less body, and more bitter.

Offline flbrewer

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Re: Speciality Grains
« Reply #8 on: March 01, 2014, 04:01:37 PM »
So it's a good idea to use with extracts?

Offline klickitat jim

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Re: Speciality Grains
« Reply #9 on: March 01, 2014, 06:03:59 PM »
Depends on what you want. If you want a light colored dry beer then probably not. If you want a touch of color and sweetness to balance hops, sure

Offline flbrewer

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Re: Speciality Grains
« Reply #10 on: March 01, 2014, 06:20:36 PM »
Can you try and explain what dry tastes like?


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Offline morticaixavier

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Re: Speciality Grains
« Reply #11 on: March 01, 2014, 10:07:16 PM »
Can you try and explain what dry tastes like?


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Think about dry wine vs sweet wine.
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Offline flbrewer

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Re: Speciality Grains
« Reply #12 on: March 02, 2014, 01:08:44 PM »
Can you give me some beer examples?


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Offline morticaixavier

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Re: Speciality Grains
« Reply #13 on: March 02, 2014, 01:53:10 PM »
Can you give me some beer examples?


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A scottish wee heavy is a sweet beer. A guinness is a dry beer
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Offline klickitat jim

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Re: Speciality Grains
« Reply #14 on: March 02, 2014, 03:16:08 PM »
Sweet tea vs tea with no sugar. In beer and wine they call a lack of sweetness dry.