Author Topic: Rahr 2 Row Attenuation  (Read 2576 times)

Offline mabrungard

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Rahr 2 Row Attenuation
« on: October 14, 2010, 10:23:11 AM »
I heard an interesting comment from a very skilled brewer yesterday regarding his findings on Rahr 2 Row malt.  He commented that his brewing results have shown that this malt is very insensitive to mashing temperature with respect to the degree of wort fermentability.  In other words, when he uses this malt, he gets highly fermentable wort no matter if the mash was performed at high temp (say 158F) or low temp (say 149F).  He did note that he is able to control wort fermentability when brewing with other base malts (ie. Muntons, Briess), so its probably not his mashing process.

He commented that he likes using the Rahr 2 row, but he has to resort to adjusting the secondary grain bill to modulate wort fermentability. 

Has anyone else noticed this type of mashing performance with this base malt or other highly-modified malts?

 
Martin B
Carmel, IN

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Offline a10t2

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Re: Rahr 2 Row Attenuation
« Reply #1 on: October 14, 2010, 10:34:31 AM »
I use Rahr 2-row as a base malt for most things (since it's what Great Fermentations carries), so I can't really compare it to another domestic pale malt. But compared to pils or Maris Otter, which are the other base malts I use frequently, I don't think there's a substantial difference. Even if it is slightly more attenuative, but I certainly haven't found that it can't be controlled with mash temps. The last few batches have ranged from 78% to 88% ADF, depending on mash temp (147-158°F). On a porter I'm brewing tomorrow, I'll mash at 162°F and get an attenuation of about 73%.
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Offline Slowbrew

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Re: Rahr 2 Row Attenuation
« Reply #2 on: October 14, 2010, 12:03:43 PM »
I used it almost exclusively for a time a couple years ago.  It was very forgiving of my screw... uh, mistakes.  I haven't seem a major difference between it and MO from a fermentability perspective. 

I will admit that I haven't been looking either.

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Offline denny

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Re: Rahr 2 Row Attenuation
« Reply #3 on: October 16, 2010, 08:41:43 AM »
Martin, I use Rahr pretty much exclusively these days, but for years before that Great Western was my standard.  I can't say that I ever noticed any difference between them in the control of fermentability.
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Offline beersk

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Re: Rahr 2 Row Attenuation
« Reply #4 on: October 28, 2010, 09:53:55 AM »
I seem to have a similar problem...perhaps it's just the US-05, but I seem to over-attenuate even if I mash in the high 150's.  Pretty sure I'm using Rahr 2-row.  My next bag of grain is going to be Maris Otter though, need a change.
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Offline veldy

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Re: Re: Rahr 2 Row Attenuation
« Reply #5 on: April 02, 2012, 06:37:33 AM »
Martin, I use Rahr pretty much exclusively these days, but for years before that Great Western was my standard.  I can't say that I ever noticed any difference between them in the control of fermentability.

This is an old post now, but still relevant.  Do you use the Pilsner, Pale Ale and regular 2-row malts from Rahr?  How do you like each of them individually.

Veldy

Offline denny

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Re: Rahr 2 Row Attenuation
« Reply #6 on: April 02, 2012, 08:38:53 AM »
I use the 2 row pale malt.
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Offline mabrungard

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Re: Rahr 2 Row Attenuation
« Reply #7 on: April 02, 2012, 11:23:44 AM »
I use the 2-row Pale
Martin B
Carmel, IN

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Offline veldy

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Re: Rahr 2 Row Attenuation
« Reply #8 on: April 21, 2012, 06:28:14 PM »
The Pale Ale is malted in Minnesota, yet, I can't seem to find any in Minnesota.  I bought the Briess Pale Ale malt and the Rahr Pilsner malt for my base malt stock pile :))