First crack at a Duvel clone

[Adr_0]

I should qualify that I meant "better" for under-modified malts. Slightly important qualification. I read on the back of a ciggie pack that under-modified malts don't like the peptidase so much (45-55). Although now that I think about it, I thought lagering dropped out peptides... And peptidase would chew peptides...

So which are "not fully modified"? I would say BB is definitely not in this category, but which Weyermann malts and what about Dingemann?

 

[manticle]

Weyerman is pretty well modified as far as I know*. I'd guess they all are, including dingemans** - I use their pilsner a fair bit and don't notice any major differences I could attribute to difference in modification.

Someone like Wessmith could give you more pertinent info.

*Possible exception being the Wey FM boh pils - just a faint thing in the back of my memory but don't quote me.

** Quick google search suggests Dingemans is well modified, suitable for single infusion. I'm pretty sure almost all of the malts available to us in AU are likewise.

 

[Adr_0]

It's funny you mention that. Reading through your rrecipe and posts and seeing you wanted some complexity, I thought maybe you should try 50% Dingemann and 50% floor malted Boh pils.

I used 2/3 FM BP and 1/3 Vienna in a pils with a touch of acidulated and a tiny bit of CaSO4. The Malt profile was delicious.

 

[Adr_0]

I just took a look at the www.candisyrup.com site and although they soar to use Belgian pils malt in all their recipes (Dingemann?) they do a protein rest on a lot of them - at 50-51°C. If the Dingemann malt is well modified, this contradicts what I have read.

Unfortunately, it turns out what I have read was in BYO, so about as much authority as the Courier Mail.

And those pictures on the website look very tasty...

So I still don't know. I do my protein rests at 56-57°C (just wheats and lagers) and they have been great. I pretty much exclusively use Weyermann but generally the standard pils and wheat. Maybe I should try 55 or 50?

And what about the splashing around?

 

[syl]

I do 52-55 most of the time! Haven't tried a higher one.

 

[manticle]

I do short protein rests too adr0 but it's not because it's required (in undermodified malts you need to step mash) but because I like the results. 55 is usual for me although I'm happy with anything above 52 and it's only ever 5-10 minutes long.