http://www.thebrewingnetwork.com/brew-s ... rmal-load/
I've been dialing in boil duration and intensity for the past few brews as well.
Statistics: Posted by Brandon — Fri Jul 01, 2016 12:31 pm
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Too much intensity:
https://www.youtube.com/watch?v=k8CiVs6kOA8
Statistics: Posted by Bryan R — Fri Jul 01, 2016 11:43 am
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And the same wort post-boil and post-chilling (so there's some cold break clouding the sample). This was a 60 minute, gentle boil with less than 10% evaporation.
This beer is currently lagering, and the wonderfully deep fresh malt flavor is still there. The color lightened during fermentation. Here's a pic of a sample taken from the lagering keg:
The 96/4 baseline recipe from the paper should be incredibly light - check out the pictures Bryan has posted of his helles here: viewtopic.php?f=12&t=11&start=90
If your finished beer (made with the 96/4 or a similar grist) is turning out significantly darker than Bryan's photos, you likely have too much oxygen exposure, too much heat stress, or both going on in your process.
Statistics: Posted by Techbrau — Fri Jul 01, 2016 11:30 am
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For a little while several months back when we were still figuring out the LODO process, I was experimenting with longer boils with a higher boiloff rate. I was getting lots of color pickup, and the post-boil wort lost most of the fresh malt flavor that was in the mash. The finished beer also lacked the nice flavor. We then went to the short, gentle boil and saw tremendous improvement - dramatically improved taste, and far less color pickup.
Here's a picture of some pre-boil wort from a few months back:
And here's the same wort post-boil, pre-chilling (so no cold break has formed yet). This was just under a 2 hour boil with nearly 30% total evaporation:
Statistics: Posted by Techbrau — Fri Jul 01, 2016 11:24 am
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