[denny]

There have been articles years back on how you can have beer that has the same calculated Lovibond, but the appearance is different due to the hue.

I remember sitting through a seminar on that by Briess and getting at least 10 minutes of information in an hour presentation.

 

Is that the one where the guy talked for 20 min. then quit?

No, you’re thinking of Wayne Wambles’ talk on wood-aged beers.  This was David Richter talking about different colored malts doing different things to beer color.  The fact that the seminar was early in the morning after Club Night may have made me less enthusiastic about listening.

I'm certain the one I'm thinking of is the one you mention.  I recall it as the guy gave put a bit of info,  then quit.  But my memory may be cloudy.

[hopfenundmalz]

There have been articles years back on how you can have beer that has the same calculated Lovibond, but the appearance is different due to the hue.

I remember sitting through a seminar on that by Briess and getting at least 10 minutes of information in an hour presentation.

 

Is that the one where the guy talked for 20 min. then quit?

No, you’re thinking of Wayne Wambles’ talk on wood-aged beers.  This was David Richter talking about different colored malts doing different things to beer color.  The fact that the seminar was early in the morning after Club Night may have made me less enthusiastic about listening.

I'm certain the one I'm thinking of is the one you mention.  I recall it as the guy gave put a bit of info,  then quit.  But my memory may be cloudy.

On the plus side, I ran over to hear the rest of Ron Jeffries' talk.

[charlie]

I guess where I'm going with this is that I like a brew (mostly APA/IPA) with some character, but I don't like sweet brew. A certain amount (~5%) of Special B, aromatic or melanoidin malt is interesting, and some color (SRM 6-8) looks good in the glass. Above all I shoot for the lowest possible FG, and I wonder if the crystal malt gets in the way (and I strongly suspect it does, but I don't know to what extent).

[dpevans]

Wonder why it didn't show up.. post bomb.

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This is interesting to me. Looks like a sample of grain with a mixture of water? How much water do you add and how long does it sit before the flavor is fully extracted?

[BrewBama]

Hot Steep Method

50 g of base malt (100%), or 50% (25g) base - 50% (25g) specialty malt, or 15% (7.5g) dark roast - 85% (42.5g) base malt

Grind malt in spice grinder 10 sec

Add malt and 400 ml 149*F water to thermos

Shake 20 sec

Rest for 15 min

Shake for 20 sec

Filter malt from wort (Hario v60 filter recommended)

Add wort back to thermos and filter thru grain again (vorlauf)

Taste test


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