Author Topic: Batch-Sparge and maltiness?  (Read 2351 times)

Offline blatz

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Re: Batch-Sparge and maltiness?
« Reply #15 on: April 14, 2010, 07:59:16 AM »
I'm not sure this is what euge was also asking about but thicker mashes produce a maltier flavor than thinner mashes regardless of the sparge amount

I'm not so sure that's a hard and fast rule. 
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Offline denny

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Re: Batch-Sparge and maltiness?
« Reply #16 on: April 14, 2010, 08:23:38 AM »
I'm not sure this is what euge was also asking about but thicker mashes produce a maltier flavor than thinner mashes regardless of the sparge amount

I'm not so sure that's a hard and fast rule. 

Yeah, I can't say I've seen the correlation.
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Offline bluesman

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Re: Batch-Sparge and maltiness?
« Reply #17 on: April 14, 2010, 09:27:50 AM »
I'm not sure this is what euge was also asking about but thicker mashes produce a maltier flavor than thinner mashes regardless of the sparge amount

I'm not so sure that's a hard and fast rule. 

Yeah, I can't say I've seen the correlation.

What do you base this on Dean? 
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Offline dean

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Re: Batch-Sparge and maltiness?
« Reply #18 on: April 15, 2010, 04:12:21 AM »
I think it was JP's book How To Brew, whether he quoted somebody or not I don't know?  That and trying it.  But it is way easier just to split the mash and sparge half and half and use a different yeast... done that too and it works fine.   ;) ;D