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Author Topic: Translation please!  (Read 1135 times)

Offline Lazy Ant Brewing

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Translation please!
« on: December 15, 2015, 12:40:12 pm »
From BYO Vol. 22, No 1 , page 32
As the beer was designed to be drinkable in quantity, the body shouldn't  be too full.

Besides higher FG, what other factors influence body in a beer?

Also from the same page:

Rich malt without an even amount of bitterness will seem malty in the finish, but be more drinkable than if the finishing gravity was higher.

??

It's easier to read brewing books and get information from the forum than to sacrifice virgins to appease the brewing gods when bad beer happens!

Offline HoosierBrew

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Re: Translation please!
« Reply #1 on: December 15, 2015, 12:45:56 pm »
Types of malt - lots of Munich or crystal malts give beer a full body, for example.

Yeast strain- some accentuate malty fullness more than others. WY 1728, 1450 and 1968 are a few.

Water chemistry - beers with higher levels of chloride accentuate malt character.


EDIT - Restrained hopping, underhopped beers make maltiness seem more prevalent.
« Last Edit: December 15, 2015, 12:47:39 pm by HoosierBrew »
Jon H.

Offline kramerog

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Re: Translation please!
« Reply #2 on: December 15, 2015, 12:57:38 pm »
Carbonation effects body. Don't ask me how.

Offline klickitat jim

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Re: Translation please!
« Reply #3 on: December 15, 2015, 01:22:32 pm »
Malty sweet or just malty? There can be maltiness without sweetness. A beer with very littered hop bittering can still finish bone dry if it's mashed to do so and you use a really attenuative yeast.

Offline chumley

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Re: Translation please!
« Reply #4 on: December 15, 2015, 02:40:44 pm »
My translation:

Rich malt without an even amount of bitterness will seem malty in the finish, but be more drinkable than if the finishing gravity was higher.

Beer A:  50% munich, 50% pils.  OG 1.050, FG 1.012, 20 IBUs

will be more drinkable than

Beer B:  50% munich, 50% pils.  OG 1.050, FG 1.018, 30 IBUs

Offline brewinhard

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Re: Translation please!
« Reply #5 on: December 15, 2015, 03:48:21 pm »
My translation:

Rich malt without an even amount of bitterness will seem malty in the finish, but be more drinkable than if the finishing gravity was higher.

Beer A:  50% munich, 50% pils.  OG 1.050, FG 1.012, 20 IBUs

will be more drinkable than

Beer B:  50% munich, 50% pils.  OG 1.050, FG 1.018, 30 IBUs

Interesting....and good analogy to describe it.