P
pickledparrot69
Guest
G'day.
N00b question here regarding bag-mash allgrain. Mate of mine put down a brew recently that included 2.5 kilograms of pale malt, plus some wheat and some carasomething. Bottled it and let it mature for a few weeks, ending up with a fantastic beer similar to Little Creatures / James Squire Golden Ale. I had a couple and they were quite spot on, except maybe for it being a bit young. He did it again a few weeks later, exactly the same, except for two things, one being that 2.5 kilograms of pilsener malt was used instead of pale malt, also that he kegged it instead of bottling it. The results the second time around is that the beer is very thin. By that I mean it lacks the body of the first one. The alcohol content is also lower. The only suspicion is that pale malt and pils malt might have different characteristics, or else he might have measured some temperatures when mashing wrong the second time. It crossed my mind this morning that it could also be to do with bottle conditioning verses keg carbonation. I also did this recipe last week, on exactly the same gear. might bottle it today so its too early to tell if the identicle procedure produces a thin beer for me too. Any suggestions about whether pilsener malt should be treated and different to pale? Dunno if it matters, but the same yeast was used each time as well - a WL Ale strain. pitched from an almighty starter. Right now, these different results dont make a lot of sense.
Cheers,
PP69
N00b question here regarding bag-mash allgrain. Mate of mine put down a brew recently that included 2.5 kilograms of pale malt, plus some wheat and some carasomething. Bottled it and let it mature for a few weeks, ending up with a fantastic beer similar to Little Creatures / James Squire Golden Ale. I had a couple and they were quite spot on, except maybe for it being a bit young. He did it again a few weeks later, exactly the same, except for two things, one being that 2.5 kilograms of pilsener malt was used instead of pale malt, also that he kegged it instead of bottling it. The results the second time around is that the beer is very thin. By that I mean it lacks the body of the first one. The alcohol content is also lower. The only suspicion is that pale malt and pils malt might have different characteristics, or else he might have measured some temperatures when mashing wrong the second time. It crossed my mind this morning that it could also be to do with bottle conditioning verses keg carbonation. I also did this recipe last week, on exactly the same gear. might bottle it today so its too early to tell if the identicle procedure produces a thin beer for me too. Any suggestions about whether pilsener malt should be treated and different to pale? Dunno if it matters, but the same yeast was used each time as well - a WL Ale strain. pitched from an almighty starter. Right now, these different results dont make a lot of sense.
Cheers,
PP69
