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Mash and Boil Sensory Notes
SMB: The SMB wort is visibly lighter in all samples, and visibly much clearer post-boil (this may be BB in suspension from the 15 min addition and may eventually settle out). The wort sample tastes very fresh, and smells of fresh fields of hay and wildflowers. On the warm samples, the fresh lingering malt reminds me of baking bread, slightly doughy, and warm crescent rolls. Once it cools, it reminds me of cookie dough and croissants. I could not smell the malt at any time during the mash. This wort lacks some of the sweetness I am accustomed to in helles wort, likely bc I removed all caramalts in this recipe. The honey note and sweetness is largely subdued. The final sample post-boil was every bit as delicious as the wort samples, and I finished the whole thing.
BB: The BB is visibly darker in all samples and several samples show that distinctive orange hue of hido helles. I believe the wort began to lighten up the longer the mash recirculated as the BB was likely being reduced by the filter bed. The 15 min BB addition in the boil kettle made the wort quite cloudy. Standing within 3-4 ft, you could smell the mash the entire time, despite having both a mash cap and lid in place on the MT. The boil was increasingly fragrant and you could smell the wort throughout the entire area. The warm mash samples had hints of bread and bread crust. The wort was noticeably sweet and candy-like and reminded me more of malted milk balls and opening DME or LME instead of chewing on fresh grains. The post-boil wort was dull and candy-like, and reminded me of old, dilute LME. I didn't want to finish the sample.
I'll follow up with sensory notes during fermentation and once complete, as well as (I hope) some triangle test results. A big thanks to wobdee and mchrispen for sending me samples of BB for this testing (and more to follow).
Statistics: Posted by Owenbräu — Sun Oct 16, 2016 8:51 am
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