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Re: Dopplebock
Posted: Sat Oct 22, 2016 5:33 pm
by Owenbräu
I would trust the flavors of the malts and do nothing to interfere with them. Hippocratic oath
The 63/72/75 mash works great, no decoctions and a 60 min boil.
Re: Dopplebock
Posted: Sun Oct 23, 2016 7:35 am
by Bryan R
Re: Dopplebock
Posted: Sun Oct 23, 2016 7:42 am
by bjanat
Re: Dopplebock
Posted: Sun Oct 23, 2016 7:56 am
by Bryan R
A soft boil absolutly preserves much more of the worts flavors.
Re: Dopplebock
Posted: Sun Oct 23, 2016 8:07 am
by bjanat
That makes sense, but Charlie Bamforth said it is crucial to have a full, vigorous boil in order to get better flavor stability. But then again, if you look at the part about wort boiling here, engineering advances to save energy and avoid heat stress, it seems to be in line what you guys have been saying.
http://onlinelibrary.wiley.com/store/10 ... 9a38604f48Sent from my iPhone using Tapatalk
Dopplebock
Posted: Sun Oct 23, 2016 8:35 am
by Bryan R
Quickly pulled some excerpts out from Kunze
Re: Dopplebock
Posted: Sun Oct 23, 2016 8:37 am
by bjanat
There should be a like button on this forum.
Sent from my iPhone using Tapatalk
Re: Dopplebock
Posted: Sun Oct 23, 2016 9:26 am
by Owenbräu
Re: Dopplebock
Posted: Sun Oct 23, 2016 9:37 am
by Bryan R
Heh. Yea I sent that link to tech iirc.. I have been emailing them back and forth.
This is exactly why I don't use muma or vima in my base malt blend, muddy!
Re: Dopplebock
Posted: Sun Oct 23, 2016 9:45 am
by Owenbräu
Depends on what which malt you get and what you like. I get clean, croissant and crescent roll flavors from Best vima, but Avangard doesn't have near the color nor character. You can buy vima that is only 5-6 EBC, and you can also find pale ale malt that is 7-9 EBC. Understanding your target base malt or base blend and confirmation with malt analysis sheets is more important that blanket statements.