Malt Freshness
Moderator: Brandon
- Owenbräu
- German Brewing
- Posts: 1196
- Joined: Tue Dec 22, 2015 8:23 pm
Re: Malt Freshness
I am a big fan of Belgian and Trappist ales, and I have brewed many lodo. Pilsner base is my preference for them, and I believe a touch of pale malt is appropriate for more malt flavor. Munich and Vienna malts seems out of place to me. The lodo malt flavor is more than I am used to for Belgian beers, so I am inclined to restrain my malt preferences now. I prefer the Abbey, aromatic or melanoidin malts more than light or dark Munich. Interestingly, Belgian candy syrups taste much different now, and I don't think I like them much anymore either. The burnt sugar and marshmallow characters really come through strongly, and I don't care for that intense of a flavor anymore. It may be an interaction with the FWH too, and I may need to tweak the hops to compliment the syrups. I like dark caramunich and special B considerably more.
- The best do the basics better -
- Big Monk
- Assistant Brewer
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- Joined: Mon Jun 06, 2016 7:29 am
- Location: New York
Re: Malt Freshness
“We are what we repeatedly do. Excellence, therefore, is not an act, but a habit.” Aristotle
"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur
Check us out at www.lowoxygenbrewing.com
"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur
Check us out at www.lowoxygenbrewing.com
- Big Monk
- Assistant Brewer
- Posts: 282
- Joined: Mon Jun 06, 2016 7:29 am
- Location: New York
Re: Malt Freshness
“We are what we repeatedly do. Excellence, therefore, is not an act, but a habit.” Aristotle
"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur
Check us out at www.lowoxygenbrewing.com
"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur
Check us out at www.lowoxygenbrewing.com
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- Posts: 20
- Joined: Mon Apr 25, 2016 11:18 am
- Contact:
Re: Malt Freshness
Thank you for the malt analysis. How does one determine the Kolbach index?
- Big Monk
- Assistant Brewer
- Posts: 282
- Joined: Mon Jun 06, 2016 7:29 am
- Location: New York
Re: Malt Freshness
“We are what we repeatedly do. Excellence, therefore, is not an act, but a habit.” Aristotle
"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur
Check us out at www.lowoxygenbrewing.com
"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur
Check us out at www.lowoxygenbrewing.com
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- Posts: 20
- Joined: Mon Apr 25, 2016 11:18 am
- Contact:
Re: Malt Freshness
I did the same. One of the things that intrigued me when I visited the website is the implication that they will malt to the brewer's specifications. I wonder what the minimum order for that kind of thing would be?
- Big Monk
- Assistant Brewer
- Posts: 282
- Joined: Mon Jun 06, 2016 7:29 am
- Location: New York
Malt Freshness
“We are what we repeatedly do. Excellence, therefore, is not an act, but a habit.” Aristotle
"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur
Check us out at www.lowoxygenbrewing.com
"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur
Check us out at www.lowoxygenbrewing.com
-
- Posts: 20
- Joined: Mon Apr 25, 2016 11:18 am
- Contact:
Re: Malt Freshness
I just got an email from Adam at Pioneer Malting. He said that the Kolbach index was 35.
- Owenbräu
- German Brewing
- Posts: 1196
- Joined: Tue Dec 22, 2015 8:23 pm
Re: Malt Freshness
- The best do the basics better -
- Big Monk
- Assistant Brewer
- Posts: 282
- Joined: Mon Jun 06, 2016 7:29 am
- Location: New York
Malt Freshness
I think the style I'm most excited about exploring in lodo space, besides lagers, is the Dubbel. I want to bring all the things I love about BDSA and Dubbel together in a 7%, 15-18 SRM Belgian Dark beer. For years I've been told that malt heavy Belgian beers "aren't right", "won't taste accurate" and "aren't traditional".
I will revel in combining Aromatic, CaraMunich and Special B together in the same recipe.
I'm also interested in a RIS lager.
I will revel in combining Aromatic, CaraMunich and Special B together in the same recipe.
I'm also interested in a RIS lager.
“We are what we repeatedly do. Excellence, therefore, is not an act, but a habit.” Aristotle
"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur
Check us out at www.lowoxygenbrewing.com
"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur
Check us out at www.lowoxygenbrewing.com
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