Thirsty Boy
ICB - tight shorts and poor attitude. **** yeah!
- Joined
- 21/5/06
- Messages
- 4,544
- Reaction score
- 106
Actually even more than interpreting, I'm mostly on top of what the various aspects of the sheet ARE... I'm just not very experienced or knowledgeable about how to deal with them.
I get free base malt... its a bloody great lurk and I don't want to waste it. But... the way this stuff is normally mashed, is probably not within reason for me to replicate at home, at least not on a regular basis. This malt is normally mashed at a low (65C) for two hours, then ramped to 74 for 10mins, transferred and sparged at 76 for 90-120mins. It then gets an addition of a quite unfermentable sugar adjunct.
So, I thought I would give the details of the malt analysis sheet and see if the more educated and experienced brewers could tell me if I really need to treat this malt any differently to more "standard" malt used by homebrewers.
Varieties:--------------------------- 25% Gairdner 75% Schooner
Moisture Content:----------------- 4.9%
Extract IOB:----------------------- 73.4%
Colour IOB:----------------------- 3.0EBC
Wort Clarity IOB:----------------- 1
Soluble Nitrogen IOB:------------ 0.66%
Index of Modification:------------ 35%
Diastatic Power:------------------ 93 IOB
Beta Glucan:---------------------- 94ppm
Nitrosodimethylamine:----------- 0.5ppb
DMS:------------------------------- 1168ug/100g
Sulphur Dioxide:------------------4ppm
I've been making sure I do a fairly comprehensive mash on this malt, just to make sure that it doesn't end up too dextrinous (as I've heard that malt made for bigger breweries can be.. adjuncts etc) and so at a minimum I've been doughing in at 56C for a 5min protein rest, then ramping at a little less than 1C per minute up to a 67-68 Sach rest, then up to a 77-78mash out. Batch sparge at 78-80C. If I want a dryer beer, on the way up I'll stop at 62C for a while and maybe push the main sach rest up a degree. I try to make the whole (pre-mash out) mash last for about 75mins including the ramps.
Too much??? Not enough?? Completely arse about?
It would be lovely to know that I could get away with a nice simple single infusion if I want to, although I usually step mash anyway. But maybe the steps are making it worse?? Haven't really done enough brews with this malt for experience to tell me. I am more than willing to trust a guru till I get a few more batches under my belt and hopefully prove them completely right.
Anyway, any hints or info you could give me about how this malt might react to different mashing regimes would be much appreciated... its FREE and I want to learn how to brew good beer with it.
Thanks
Thirsty
I get free base malt... its a bloody great lurk and I don't want to waste it. But... the way this stuff is normally mashed, is probably not within reason for me to replicate at home, at least not on a regular basis. This malt is normally mashed at a low (65C) for two hours, then ramped to 74 for 10mins, transferred and sparged at 76 for 90-120mins. It then gets an addition of a quite unfermentable sugar adjunct.
So, I thought I would give the details of the malt analysis sheet and see if the more educated and experienced brewers could tell me if I really need to treat this malt any differently to more "standard" malt used by homebrewers.
Varieties:--------------------------- 25% Gairdner 75% Schooner
Moisture Content:----------------- 4.9%
Extract IOB:----------------------- 73.4%
Colour IOB:----------------------- 3.0EBC
Wort Clarity IOB:----------------- 1
Soluble Nitrogen IOB:------------ 0.66%
Index of Modification:------------ 35%
Diastatic Power:------------------ 93 IOB
Beta Glucan:---------------------- 94ppm
Nitrosodimethylamine:----------- 0.5ppb
DMS:------------------------------- 1168ug/100g
Sulphur Dioxide:------------------4ppm
I've been making sure I do a fairly comprehensive mash on this malt, just to make sure that it doesn't end up too dextrinous (as I've heard that malt made for bigger breweries can be.. adjuncts etc) and so at a minimum I've been doughing in at 56C for a 5min protein rest, then ramping at a little less than 1C per minute up to a 67-68 Sach rest, then up to a 77-78mash out. Batch sparge at 78-80C. If I want a dryer beer, on the way up I'll stop at 62C for a while and maybe push the main sach rest up a degree. I try to make the whole (pre-mash out) mash last for about 75mins including the ramps.
Too much??? Not enough?? Completely arse about?
It would be lovely to know that I could get away with a nice simple single infusion if I want to, although I usually step mash anyway. But maybe the steps are making it worse?? Haven't really done enough brews with this malt for experience to tell me. I am more than willing to trust a guru till I get a few more batches under my belt and hopefully prove them completely right.
Anyway, any hints or info you could give me about how this malt might react to different mashing regimes would be much appreciated... its FREE and I want to learn how to brew good beer with it.
Thanks
Thirsty