lodo w/SMB vs lodo w/BB
Posted: Sun Oct 16, 2016 8:22 am
Brewtan B is not an oxygen scavenger like SMB; however, it may act on a separate mechanism of action to accomplish the same end result, namely preventing hot side oxidation (HSO) during the mash and boil. We know from testing methods along the path to developing lodo that pre-boiling alone, nor any single low-aeration brewing practice, will not give the fresh, lingering, lodo malt flavor. It required the action of an oxygen scavenger in addition to fundamental lodo brewing processes. To compare reagents that act on HSO mechanisms, it was important to maintain good brewing practices through out the process and not change any variables.
I brewed up two batches of helles to see if BB is a direct replacement for SMB. All other lodo practices were implemented, and the only variable was the the reagent. Both batches were brewed using:
1) pre-boiled strike and sparge water
2) underlet pumping for dough-in and subsequent transfer to BK
3) mash cap
4) copperless system
5) low boil (210-211F at the surface temp)
6) fast wort chilling
7) minimal time in the BK once chilled
8) yeast pitched during transfer from BK to fermenter.
9) cold fermentation (6C->9C>6C>3C)
10) equal volumes of stir-plate-propagated yeast from the same culture
11) grists and hops from the same lot of ingredients
12) MH and FWH
Again, I wasn't interested to see if BB could mitigate HSO with hido brewing, but rather ask if BB is a direct substitute for SMB in a lodo process. In other words, is using a compound that blocks superoxides from being formed by binding up Fenton reagents as equally effective in preserving fresh, lingering malt flavor as using a reagent that directly binds up all forms of dissolved oxygen. I have the results of the brew days, as well as my own tasting notes. I will continue to take tasting notes along the way. A handful of folks I know whom are excellent performers in triangle tests will be given a repeated series of randomized tests once both beers are finished.
The Helles:
OG: 11.4 P
FG: 2.7 P
IBU: 15
EBC: 7
77% Best Pilsner
15% Best Vienna
5% Best Light Munich
3% Sauermalt
6 IBU Mittelfruh @ MH
6 IBU Perle @ FWH
3 IBU Mittlefruh @ SBH (15 min)
RO Water
3:1 Calcium chloride to calcium sulphate @ 50ppm Ca2+
BB - 1/4 tsp (per 5 gal) @ dough-in in MT, 1/4 tsp (per 5 gal) @ 15 min in BK (per Joe Formanek interview)
SMB - 75 mg/l in strike water, 10 mg/l in sparge water
I brewed up two batches of helles to see if BB is a direct replacement for SMB. All other lodo practices were implemented, and the only variable was the the reagent. Both batches were brewed using:
1) pre-boiled strike and sparge water
2) underlet pumping for dough-in and subsequent transfer to BK
3) mash cap
4) copperless system
5) low boil (210-211F at the surface temp)
6) fast wort chilling
7) minimal time in the BK once chilled
8) yeast pitched during transfer from BK to fermenter.
9) cold fermentation (6C->9C>6C>3C)
10) equal volumes of stir-plate-propagated yeast from the same culture
11) grists and hops from the same lot of ingredients
12) MH and FWH
Again, I wasn't interested to see if BB could mitigate HSO with hido brewing, but rather ask if BB is a direct substitute for SMB in a lodo process. In other words, is using a compound that blocks superoxides from being formed by binding up Fenton reagents as equally effective in preserving fresh, lingering malt flavor as using a reagent that directly binds up all forms of dissolved oxygen. I have the results of the brew days, as well as my own tasting notes. I will continue to take tasting notes along the way. A handful of folks I know whom are excellent performers in triangle tests will be given a repeated series of randomized tests once both beers are finished.
The Helles:
OG: 11.4 P
FG: 2.7 P
IBU: 15
EBC: 7
77% Best Pilsner
15% Best Vienna
5% Best Light Munich
3% Sauermalt
6 IBU Mittelfruh @ MH
6 IBU Perle @ FWH
3 IBU Mittlefruh @ SBH (15 min)
RO Water
3:1 Calcium chloride to calcium sulphate @ 50ppm Ca2+
BB - 1/4 tsp (per 5 gal) @ dough-in in MT, 1/4 tsp (per 5 gal) @ 15 min in BK (per Joe Formanek interview)
SMB - 75 mg/l in strike water, 10 mg/l in sparge water
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