Author Topic: Understanding Diastatic power  (Read 1775 times)

Offline denny

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Re: Understanding Diastatic power
« Reply #15 on: May 26, 2017, 06:12:25 PM »
I really don't think it's an oxidation issue.  I have never had issues with oxidation and this flavor shows up across all my beers containing Munich...ales and lagers.

Who makes the Munich?  What color is it?

Most often Best Malz, Dark and regular Munich.

OK, that's what I usually use, too.  I can't say that I've had issues with either conversion or flavor with it.
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Offline goschman

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Re: Understanding Diastatic power
« Reply #16 on: May 26, 2017, 06:15:06 PM »
Could you provide an example recipe that you are experiencing this problem with?
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Offline ANDREW.GROGAN1

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Re: Understanding Diastatic power
« Reply #17 on: May 26, 2017, 07:30:11 PM »
Could you provide an example recipe that you are experiencing this problem with?

Recipe: Vienna
Brewer: Andrew
Asst Brewer:
Style: Vienna Lager
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 13.71 gal
Post Boil Volume: 11.46 gal
Batch Size (fermenter): 10.50 gal   
Bottling Volume: 10.10 gal
Estimated OG: 1.053 SG
Estimated Color: 9.5 SRM
Estimated IBU: 25.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.4 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt               Name                              Type        #       %/IBU       
12 lbs 8.0 oz     Vienna Malt (Weyermann) (3.0 SRM) Grain       1       59.5 %     
4 lbs 8.0 oz      Pilsen Malt 2-Row (Briess) (1.0 S Grain       2       21.4 %     
2 lbs 8.0 oz      Munich Dark (BestMälz) (12.7 SRM) Grain       3       11.9 %     
1 lbs 8.0 oz      Caramel/Crystal Malt - 60L (60.0  Grain       4       7.1 %       
2.00 oz           Hallertau [4.30 %] - Boil 60.0 mi Hop         5       19.3 IBUs   
2.00 oz           Tettnang, U.S. [6.40 %] - Boil 10 Hop         6       5.7 IBUs   
1.0 pkg           Saflager Lager (DCL/Fermentis #W- Yeast       7       -           


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 21 lbs
----------------------------
Name                  Description                           Step Temperature      Step Time   
Mash In               Add 6.96 gal of water at 163.0 F      152.0 F               60 min     

Sparge: Fly sparge with 9.67 gal water at 170.0 F
Notes:
------

Offline ynotbrusum

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Re: Understanding Diastatic power
« Reply #18 on: May 26, 2017, 07:47:21 PM »
Is that only 1 packet of dry yeast for this 10 gallon batch?
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Offline ANDREW.GROGAN1

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Re: Understanding Diastatic power
« Reply #19 on: May 26, 2017, 07:57:30 PM »
Is that only 1 packet of dry yeast for this 10 gallon batch?

No.  Should have said this before.  This was a split  batch with a buddy.  One packet of dry yeast for 5 gallons.  I did a starter as well. 

Offline goschman

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Re: Understanding Diastatic power
« Reply #20 on: May 26, 2017, 08:01:17 PM »
and what was the FG?

That's a large amount of crystal malt for a lager in my opinion. I personally rarely put crystal malt in a lager unless it is a very small amount. It could be the combination of the munich flavor and the crystal malt that you don't like. Maybe switch it up to light munich and less or no crystal to see how you like that?

Just a thought. Not meaning to derail.
« Last Edit: May 26, 2017, 08:05:21 PM by goschman »
On Tap/Bottled: Amber Rye, Hazeless Daze IPA, Gringo Mexican Lager, G Pils, Doppelbraun                

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Offline ANDREW.GROGAN1

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Re: Understanding Diastatic power
« Reply #21 on: May 26, 2017, 08:06:39 PM »
and what was the FG?

That's a large amount of crystal malt for a lager in my opinion. I personally rarely put crystal malt in a lager unless it is a very small amount. It could be the combination of the munich flavor and the crystal malt that you don't like. Maybe switch it up to light munich and less or no crystal to see how you like that?

Just a thought. Not meaning to derail.

FG was 1.010.  And 7% too much?

I get this flavor in all my Munich beers.  It's not isolated to just this one. 

Offline goschman

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Re: Understanding Diastatic power
« Reply #22 on: May 26, 2017, 08:08:26 PM »
and what was the FG?

That's a large amount of crystal malt for a lager in my opinion. I personally rarely put crystal malt in a lager unless it is a very small amount. It could be the combination of the munich flavor and the crystal malt that you don't like. Maybe switch it up to light munich and less or no crystal to see how you like that?

Just a thought. Not meaning to derail.

FG was 1.010.  And 7% too much?

I get this flavor in all my Munich beers.  It's not isolated to just this one.

Again that's just my opinion. At least FG is not the issue.

Do your other munich beers contain crystal? Have you ever brewed a 100% munich beer?
« Last Edit: May 26, 2017, 08:12:46 PM by goschman »
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Offline denny

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Re: Understanding Diastatic power
« Reply #23 on: May 26, 2017, 08:29:17 PM »
and what was the FG?

That's a large amount of crystal malt for a lager in my opinion. I personally rarely put crystal malt in a lager unless it is a very small amount. It could be the combination of the munich flavor and the crystal malt that you don't like. Maybe switch it up to light munich and less or no crystal to see how you like that?

Just a thought. Not meaning to derail.

Maybe, maybe not.  And either way, it's not enough to have a drastic affect on fermentability.  I use more than that for IPA and APA and it doesn't affect attenuation much if at all.
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Offline denny

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Re: Understanding Diastatic power
« Reply #24 on: May 26, 2017, 08:29:43 PM »
and what was the FG?

That's a large amount of crystal malt for a lager in my opinion. I personally rarely put crystal malt in a lager unless it is a very small amount. It could be the combination of the munich flavor and the crystal malt that you don't like. Maybe switch it up to light munich and less or no crystal to see how you like that?

Just a thought. Not meaning to derail.

FG was 1.010.  And 7% too much?

I get this flavor in all my Munich beers.  It's not isolated to just this one.

Not IMO
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Offline denny

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Re: Understanding Diastatic power
« Reply #25 on: May 26, 2017, 08:30:20 PM »
and what was the FG?

That's a large amount of crystal malt for a lager in my opinion. I personally rarely put crystal malt in a lager unless it is a very small amount. It could be the combination of the munich flavor and the crystal malt that you don't like. Maybe switch it up to light munich and less or no crystal to see how you like that?

Just a thought. Not meaning to derail.

FG was 1.010.  And 7% too much?

I get this flavor in all my Munich beers.  It's not isolated to just this one.

Again that's just my opinion. At least FG is not the issue.

Do your other munich beers contain crystal? Have you ever brewed a 100% munich beer?

Excellent question.
Life begins at 60.....1.060, that is!

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Offline The Beerery

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Understanding Diastatic power
« Reply #26 on: May 26, 2017, 08:49:42 PM »
Let me ask you this.  What beers that have Munich commercially do you love?


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Offline goschman

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Re: Understanding Diastatic power
« Reply #27 on: May 26, 2017, 09:15:04 PM »
and what was the FG?

That's a large amount of crystal malt for a lager in my opinion. I personally rarely put crystal malt in a lager unless it is a very small amount. It could be the combination of the munich flavor and the crystal malt that you don't like. Maybe switch it up to light munich and less or no crystal to see how you like that?

Just a thought. Not meaning to derail.

Maybe, maybe not.  And either way, it's not enough to have a drastic affect on fermentability.  I use more than that for IPA and APA and it doesn't affect attenuation much if at all.

I was referring to flavor more than fermentability as I wouldn't be worried about that at 7%. Luckily I don't know what I'm talking about. I will go silent.
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Offline denny

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Re: Understanding Diastatic power
« Reply #28 on: May 26, 2017, 09:24:26 PM »

I was referring to flavor more than fermentability as I wouldn't be worried about that at 7%. Luckily I don't know what I'm talking about. I will go silent.

Don't do that!  But it's no more unusual to have crystal in certain lagers than it is in ales.
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Offline goschman

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Re: Understanding Diastatic power
« Reply #29 on: May 26, 2017, 09:31:14 PM »

I was referring to flavor more than fermentability as I wouldn't be worried about that at 7%. Luckily I don't know what I'm talking about. I will go silent.

Don't do that!  But it's no more unusual to have crystal in certain lagers than it is in ales.

Sorry! A little defensive after a thread blew up on me earlier. Derail over. Carry on...
On Tap/Bottled: Amber Rye, Hazeless Daze IPA, Gringo Mexican Lager, G Pils, Doppelbraun                

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Up Next: Bright Buck Maibock, Pils?