tag:blogger.com,1999:blog-5445569787371915337.post7352560874778610687..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: Brown MaltRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5445569787371915337.post-60124916399050256632008-09-03T11:45:00.000-07:002008-09-03T11:45:00.000-07:00David / Ron,I managed to research this and found s...David / Ron,<BR/><BR/>I managed to research this and found some information where someone tried the experiment, and also got a response back from Thos. Fawcett. Apparently the short of it is that:<BR/><BR/>"Our brown<BR/>and amber malts do not have sufficient diastatic power to convert<BR/>themselves. This is because they are almost totally deficient in enzymes<BR/>due to the higher than normal processing temperatures."<BR/><BR/>"We would not<BR/>recommend that either of these products be used singly in a grist. A 50/50<BR/>mix with a lager type malt may work. The enzymatic activity of the lager<BR/>malt will convert the starch in the brown and amber malts and should<BR/>prevent a stuck mash scenario."<BR/><BR/>link:<BR/>http://www.pbm.com/pipermail/hist-brewing/1999/004272.html<BR/><BR/>I'm glad I found the answer to this before giving it a shot myself!<BR/><BR/>Prost!Andrew Elliotthttps://www.blogger.com/profile/00261171596820050853noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-90743567006445990842008-09-02T13:32:00.000-07:002008-09-02T13:32:00.000-07:00Interesting. Great stuff.Does anyone know more ab...Interesting. Great stuff.<BR/><BR/>Does anyone know more about this thick black buckwheat beer from Holland?Joelhttps://www.blogger.com/profile/05872502526072703042noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-2697262367089236202008-09-01T08:28:00.000-07:002008-09-01T08:28:00.000-07:00David, thats a really good question. And one I don...David, thats a really good question. And one I don't really have an answer for. <BR/><BR/>Based on descriptions of the variability in colour of amber malt, I assume the situation with brown malt was similar. <BR/><BR/>I've read descriptions of the acrid flavour from black malt and being almost as if it had been burnt. It sounds pretty black to me. <BR/><BR/>Unfortunately, the first colour indications I've seen are from just after WW I. For beers, that is. Not come across anything that old for malt yet, but I am looking. I maybe need to get some books about malting, too.<BR/><BR/>There is still so much to learn.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-56059156189543327042008-09-01T03:09:00.000-07:002008-09-01T03:09:00.000-07:00how close is the modern brown malt, from a manufac...how close is the modern brown malt, from a manufacturer such thomas fawcett, to that of yesteryear? say when coke fueled kilns first hit the scene?<BR/><BR/>Do you have any srm or ebc scales for malts dating back into the 19th century? <BR/><BR/>i remember reading something in an old brewing book that the black patent malt in the early years was typically around 400 lovibond. Have you found anything that verifies this?<BR/><BR/>malts listed as black or black patent today range from 500 to 600 lovibond as anything below 500 is typically referred to as chocolate malt.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-54572266794527539292008-08-31T01:11:00.000-07:002008-08-31T01:11:00.000-07:00The more I read the more I realise that the past w...The more I read the more I realise that the past was more complicated than often portrayed.<BR/><BR/>There were a variety of malting techniques, not all of which made smoky malt. The number of quotes I could find saying how horrible beer made with smoked malt tasted tipped the balance for me.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-28078774141808046092008-08-30T16:36:00.000-07:002008-08-30T16:36:00.000-07:00Great post. Can't wait for your book. An Irish bre...Great post. Can't wait for your book. <BR/><BR/>An Irish brewer I spoke with produced an imperial stout using smoked malt to reproduce the smoky character that he believed old stouts and porters had, but when he talked about it he seemed to be stating it as fact, in the same manner that many of the apocryphal beer stories are stated, and appeared a bit smug at having figured it out. <BR/><BR/>Your research makes this seem unlikely which I am glad to hear because I didn't buy the story that every bloody beer brewed in the past had a smoky character.Thomashttps://www.blogger.com/profile/09734969599278020673noreply@blogger.com