Author Topic: Pale gold or deep gold Ale inquiry  (Read 514 times)

Offline ninjaslave

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Pale gold or deep gold Ale inquiry
« on: May 07, 2018, 04:51:19 PM »
what grains can I use to make a pale gold to deep golden ale?

what kind of taste should I expect ?

I'm trying to brainstorm a grain bill i can use for a new batch while my other one ferments.
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Offline denny

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Re: Pale gold or deep gold Ale inquiry
« Reply #1 on: May 07, 2018, 04:53:08 PM »
pale gold - all pale malt

deep gold - 70-90% pale male, 10-30% Munich
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Offline ninjaslave

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Re: Pale gold or deep gold Ale inquiry
« Reply #2 on: May 07, 2018, 05:37:09 PM »
pale gold - all pale malt

deep gold - 70-90% pale male, 10-30% Munich

thanks , I was considering munich malt, since it I heard it has some diastic power even though its a specialty malt, along with 2 row pale malt

i might also try  flaked rice and irish moss to fiddle with the body and look or the beer

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Offline denny

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Re: Pale gold or deep gold Ale inquiry
« Reply #3 on: May 07, 2018, 05:38:39 PM »
pale gold - all pale malt

deep gold - 70-90% pale male, 10-30% Munich

thanks , I was considering munich malt, since it I heard it has some diastic power even though its a specialty malt, along with 2 row pale malt

i might also try  flaked rice and irish moss to fiddle with the body and look or the beer

Munich is a base malt, not a specialty..at least for many.  I've made a lot of 100% Munich beers.
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Offline ninjaslave

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Re: Pale gold or deep gold Ale inquiry
« Reply #4 on: May 07, 2018, 05:45:07 PM »


Munich is a base malt, not a specialty..at least for many.  I've made a lot of 100% Munich beers.

wow i dint know that, Ive never used munich so i might try it out, thanks
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Offline gman23

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Re: Pale gold or deep gold Ale inquiry
« Reply #5 on: May 07, 2018, 05:47:41 PM »
100% Vienna would probably make a nice golden color
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Re: Pale gold or deep gold Ale inquiry
« Reply #6 on: May 07, 2018, 06:23:32 PM »
My golden lager is 77% Pils, 20% Munich, 3% CaraRed. Makes for a beautiful color and a nice Vienna-ish character with a little extra sweetness, kind of Sam Adams-y without the caramel.
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Offline klickitat jim

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Re: Pale gold or deep gold Ale inquiry
« Reply #7 on: May 07, 2018, 08:24:05 PM »
Next mind blow is that not all Munichs are the same. Can be as different from maltster to maltster as any other grain. I use Best Malz and have used Great Western. They are night and day to me. Both excellent, just different.

Offline denny

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Re: Pale gold or deep gold Ale inquiry
« Reply #8 on: May 07, 2018, 08:28:24 PM »
Next mind blow is that not all Munichs are the same. Can be as different from maltster to maltster as any other grain. I use Best Malz and have used Great Western. They are night and day to me. Both excellent, just different.

Yep, and as you mention that's pretty much true of any malt.  The variety of barley and the way it's treated by the maltster make a huge difference
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Offline klickitat jim

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Re: Pale gold or deep gold Ale inquiry
« Reply #9 on: May 07, 2018, 08:46:40 PM »
Next mind blow is that not all Munichs are the same. Can be as different from maltster to maltster as any other grain. I use Best Malz and have used Great Western. They are night and day to me. Both excellent, just different.

Yep, and as you mention that's pretty much true of any malt.  The variety of barley and the way it's treated by the maltster make a huge difference
Which is why I puzzle at recipes for a specific beer, for example SNPA, that call for 2 Row and C40. I'm give it a little more credibility if they specify, for example, Great Western Washington Select Pale Malt and Breiss C40.

With just naming 2 Row and C40 you end up with the chatter of "I brewed it and it wasn't close" "Really? I thought it was spot on..."
« Last Edit: May 07, 2018, 08:49:31 PM by klickitat jim »

Offline Robert

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Re: Pale gold or deep gold Ale inquiry
« Reply #10 on: May 07, 2018, 09:35:30 PM »
Next mind blow is that not all Munichs are the same. Can be as different from maltster to maltster as any other grain. I use Best Malz and have used Great Western. They are night and day to me. Both excellent, just different.

Yep, and as you mention that's pretty much true of any malt.  The variety of barley and the way it's treated by the maltster make a huge difference
Which is why I puzzle at recipes for a specific beer, for example SNPA, that call for 2 Row and C40. I'm give it a little more credibility if they specify, for example, Great Western Washington Select Pale Malt and Breiss C40.

With just naming 2 Row and C40 you end up with the chatter of "I brewed it and it wasn't close" "Really? I thought it was spot on..."
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