RippaBitta
Member
- Joined
- 8/11/14
- Messages
- 7
- Reaction score
- 0
Hi All,
I have used this site extensively in the past for gaining information in the art of home brewing and have finally made an account.
After many extract home brews and recently partaking in partial mashes using the BIAB method, I jumped in the deep end a few weeks back and decided to give All Grain Brewing a crack.
It all started with a bag of whole raw barley which I scored as it was left overs from some experimental diets which we were formulating at work, I work for the government in agricultural science so grain is a plenty. I decided to try and malt my own barley as I thought I could save a buck or two by just putting in a few days of work....I steeped the grains, got them to chit and dried them once I was happy enough with the amount of germination. In total I malted 30kg of barley. The malt was crushed using a corona mill.
The brewing process itself went quite smoothly, I used a 55lt mash tun. The only issue I ran into was the volume of liquid at the end which I had to boil for my hop addition (50g of Vic Secret @ 60 min and 50g of El Dorado @ 20 min). I ended up with around 25 litres of wort and topped up to 45l with cool water in my fermenter, this gave me an OG of 1.040...I put the wort on to ferment for 13 days. My FG was 1.004 so around 4.8% correct?
I bottled it all up and gave one a try just the other day, only 4 day post bottling..I'm not an alcoholic i just wanted to see whether what I created was either GOLD or RUBBISH...now I should of mentioned that all the malt I used was just regular untoasted malt...the basic of the basic...this was more of an experiment to find out what beer tastes like straight from malting to brewing.
Ok...so I poured my glass of my first all grain brew and it was as pale as a frog's arse...almost Hogaarden pale...good head and carbonation. not too much on the nose...the flavour is clean and crisp but has a slightly strange after taste...but the aftertaste is similar to a beer I have had in the past..I cant put my finger on it. :blink:
I wanted to know whether anyone else has ever malted their own barley and made a batch with it untoasted etc and how did it taste?
After the first glass I tried I felt a bit dissapointed due to the flavour but once I started my second glass the aftertaste did not bother me so much and almost disappeared. I even added a lime wedge which helped it along :kooi: . I know this beer is still very young so a few weeks bottle conditioning could change the flavours.
Any feedback would be greatly appreciated, I fully enjoyed the whole brewing experience and now have a new appreciation for beer
.
Cheers,
RippaBitta
I have used this site extensively in the past for gaining information in the art of home brewing and have finally made an account.
After many extract home brews and recently partaking in partial mashes using the BIAB method, I jumped in the deep end a few weeks back and decided to give All Grain Brewing a crack.
It all started with a bag of whole raw barley which I scored as it was left overs from some experimental diets which we were formulating at work, I work for the government in agricultural science so grain is a plenty. I decided to try and malt my own barley as I thought I could save a buck or two by just putting in a few days of work....I steeped the grains, got them to chit and dried them once I was happy enough with the amount of germination. In total I malted 30kg of barley. The malt was crushed using a corona mill.
The brewing process itself went quite smoothly, I used a 55lt mash tun. The only issue I ran into was the volume of liquid at the end which I had to boil for my hop addition (50g of Vic Secret @ 60 min and 50g of El Dorado @ 20 min). I ended up with around 25 litres of wort and topped up to 45l with cool water in my fermenter, this gave me an OG of 1.040...I put the wort on to ferment for 13 days. My FG was 1.004 so around 4.8% correct?
I bottled it all up and gave one a try just the other day, only 4 day post bottling..I'm not an alcoholic i just wanted to see whether what I created was either GOLD or RUBBISH...now I should of mentioned that all the malt I used was just regular untoasted malt...the basic of the basic...this was more of an experiment to find out what beer tastes like straight from malting to brewing.
Ok...so I poured my glass of my first all grain brew and it was as pale as a frog's arse...almost Hogaarden pale...good head and carbonation. not too much on the nose...the flavour is clean and crisp but has a slightly strange after taste...but the aftertaste is similar to a beer I have had in the past..I cant put my finger on it. :blink:
I wanted to know whether anyone else has ever malted their own barley and made a batch with it untoasted etc and how did it taste?
After the first glass I tried I felt a bit dissapointed due to the flavour but once I started my second glass the aftertaste did not bother me so much and almost disappeared. I even added a lime wedge which helped it along :kooi: . I know this beer is still very young so a few weeks bottle conditioning could change the flavours.
Any feedback would be greatly appreciated, I fully enjoyed the whole brewing experience and now have a new appreciation for beer
. Cheers,
RippaBitta
