Author Topic: Mini-mash boil time and late extract effect  (Read 176 times)

Offline Philbrew

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Mini-mash boil time and late extract effect
« on: April 28, 2015, 02:13:09 PM »
I want to do a 6 gal. Doppelbock with a mini-mash and some steeped crystal grains for flavor and color.  The mini-mash will have a lb. of Melanoiden and a lb. of Pilsner malt in 3-1/2 qts., single infusion mini-BIAB for an hour.  I'm assuming that I'll need to do a 60 min. boil because of the partial mash.  I'm going to add 9 lbs. of LME at some point in the boil.  Will the timing of extract addition affect anything other than hop utilization?  Will it hurt to add the LME at the start of the boil?

Offline kramerog

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Re: Mini-mash boil time and late extract effect
« Reply #1 on: April 28, 2015, 02:54:39 PM »
The timing of the LME addition can also affect the color a little. 
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Online dmtaylor

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Re: Mini-mash boil time and late extract effect
« Reply #2 on: April 28, 2015, 02:55:51 PM »
9 lb LME seems a bit much.  Cut back to around 7-7.5 lb?

Also 1 lb melanoidin seems a bit much.  Cut back to about 0.5 lb.

With a doppelbock, you can safely add all your extract up front.  The major effect is darkening, and darkness is just fine in a doppelbock.  Hop utilization will also be reduced a bit as you mentioned, but again, in a doppelbock, which is not a heavily hopped style, this is no big deal.

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Offline Philbrew

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Re: Mini-mash boil time and late extract effect
« Reply #3 on: April 28, 2015, 04:25:09 PM »
Thanks Dave.  Your thoughts on why to cut back on the Melanoidin?

Offline santoch

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Re: Mini-mash boil time and late extract effect
« Reply #4 on: May 03, 2015, 04:51:22 PM »
What Dave is saying is that whole lb in this batch is a bit much and unnecessary.

Sugars and starches change under heat.  This is the same Maillard reaction that changes your bread into toast. In a thick, heavy wort, this effect is even more intensified.  Adding melanoidan malt increases this further.

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Online dmtaylor

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Re: Mini-mash boil time and late extract effect
« Reply #5 on: May 03, 2015, 07:36:44 PM »
Melanoidin malt tastes like the black edges of darkly toasted bread crust.  Too much can take the burnt toast effect over the top.  You only need a little bit of that.  If you want your beer to taste very darkly toasted, go with the full pound.  I think a half pound will do your beer good.  But it's yours, do whatever you think you'll like.
Dave

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Offline Philbrew

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Re: Mini-mash boil time and late extract effect
« Reply #6 on: Today at 09:51:57 AM »
Thanks for the info Dave and Santoch.
Yes, I'm going to cut back on the Mel to 1/2 lb. or less.

Offline Joe Sr.

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Re: Mini-mash boil time and late extract effect
« Reply #7 on: Today at 10:09:00 AM »
I'd be a little concerned about attenuation with 7+ lbs of LME.  Maybe replace a pound of that with table sugar.

You want a malty beer, but you don't want an underattenuated cloying beer.
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Online dmtaylor

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Re: Mini-mash boil time and late extract effect
« Reply #8 on: Today at 11:22:56 AM »
I'd be a little concerned about attenuation with 7+ lbs of LME.  Maybe replace a pound of that with table sugar.

You want a malty beer, but you don't want an underattenuated cloying beer.

+100 to that.
Dave

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