tag:blogger.com,1999:blog-5445569787371915337.post2443929593385888382..comments2024-03-28T03:54:26.782-07:00Comments on Shut up about Barclay Perkins: Porter and Stout grists in the 1920'sRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-5445569787371915337.post-90421468329455718012011-04-02T05:21:59.399-07:002011-04-02T05:21:59.399-07:00Rod
My only issue with chocolate malt is that it&...Rod<br /><br />My only issue with chocolate malt is that it's roasted in a different manner, wet, than brown and black malts, which are roasted dry. I think that the dry method produces that charred, ashy, bitterness that you get from black malt. I don't know if chocolate can offer that. That charred ashiness is a signature characteristic of Guinness. I can't believe that they would alter their recipe without being able to get similar results.Craighttps://www.blogger.com/profile/14129472719929268755noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-37528447367725797212011-04-02T01:48:20.271-07:002011-04-02T01:48:20.271-07:00Craig -
"Black beers are brewed from a mixtur...Craig -<br />"Black beers are brewed from a mixture of pale, brown, or amber, crystal or chocolate as preferred, and patent, or black, malts, though in Dublin, and we believe in Cork, the brown is omitted."<br /><br />I first read this as meaning that (in England) various brown malts are used together with black malt, but, in Ireland, only black malt is used. Re-reading it, I can see that it's not as clear as that, but I still agree with Barm that the nearest thing you're likely to get to the Irish patent black these days is chocolate.Rodnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-83050210304873825342011-04-01T11:25:09.237-07:002011-04-01T11:25:09.237-07:00...And besides, chocolate malt is mentioned in the......And besides, chocolate malt is mentioned in the blurb as something unto itself.Craighttps://www.blogger.com/profile/14129472719929268755noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-74166852316365597752011-04-01T05:22:22.232-07:002011-04-01T05:22:22.232-07:00"called it "krausening", although o..."called it "krausening", although often spelling it "kraeusening" in ads (looks more "authentically old world" I guess)."<br /><br />The "e" after the a stands in place of the more usual umlaut - this is the standard German convention.Rodnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-58425648422456619262011-04-01T02:49:59.347-07:002011-04-01T02:49:59.347-07:00re: "worting, gyling and krausening"- I&...re: "worting, gyling and krausening"- I've seen interviews with Fritz Maytag of Anchor in which he refers to the process as "bunging", as well. (Might even be used on their website.)<br /><br />Most US brewing companies, being founded by Germans, who used the method for carbonation called it "krausening", although often spelling it "kraeusening" in ads (looks more "authentically old world" I guess).JessKiddenhttps://www.blogger.com/profile/13957063630653714731noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-79103810168284005242011-04-01T02:39:04.189-07:002011-04-01T02:39:04.189-07:00Barm -
"The Irish patent malt might be simila...Barm -<br />"The Irish patent malt might be similar to what we now call chocolate malt, perhaps"<br />Yes, that's what I thought.<br /><br />Craig -<br />"It would be interesting to see if you could "roast-up", a bit of brown malt to impart some characteristics of both black and brown malts."<br />See above - chocolate malt is probably quite close, and a safer bet than trying to roast up brown malt yourself.Rodnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-69684155320318572532011-04-01T00:06:41.655-07:002011-04-01T00:06:41.655-07:00Barm -
"Is there a common opinion in British ...Barm -<br />"Is there a common opinion in British brewing on exactly when it stops being wort and is referred to as beer?"<br /><br />Correct me if I'm wrong, because this is not a word that we use at Meantime, but once the yeast is pitched and fermentation starts does the wort not become gyle? Once fermentation stops it's (green)beer.Rodnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-89804829019382773062011-03-31T06:59:22.212-07:002011-03-31T06:59:22.212-07:00I've written before about my most recent brew,...I've written before about my most recent brew, a stout based on the 1883 Guinness grist, consisting of pale, amber and black malts. Obviously St. James's Gate has a few years of brewing on me, but I did think it strange that that one of characteristics that defines Guinness, it's roasted coffee flavor, was conspicuously missing. It now appears that the Irish black malt, falling somewhere between brown and black malt, flavor-wise, may have contributed a bit or brown malt, roasted flavor, as well than the charcoal-ish character of traditional black malt.<br /><br />It would be interesting to see if you could "roast-up", a bit of brown malt to impart some characteristics of both black and brown malts.Craighttps://www.blogger.com/profile/14129472719929268755noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-32423494535432591592011-03-31T05:26:23.632-07:002011-03-31T05:26:23.632-07:00"I'm surprised that brown malt could cont..."I'm surprised that brown malt could contain some distase. The method of production at this period - rapidly raising the kilning heat by throwing bundles of wood into the fire - I would have expected to destroy every last bit of diastase"<br /><br />Probably there are some cooler spots that allow enzymatic actively to survive<br /><br />Also amylases maybe be more thermo stable in a lower moister environment like malted grain than compared to a fully saturated system like a mash tunOblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-43467322733685435802011-03-31T04:57:11.858-07:002011-03-31T04:57:11.858-07:00The part I found most interesting is where he refe...The part I found most interesting is where he refers to over-roasted malt and the resultant rough and burnt character. In my view, roasted barley leads to a similar character "a fortiori". <br /><br />I find many craft porters and stouts not to my taste where not made from all-malt and even some of the latter have a raw and over-roasted taste as this author noted.<br /><br />Guinness does not, but it is so restrained in flavour that this is neither here nor there.<br /><br />I would think Sinebrychoff Porter must use all-malt and coloured malts not too over-charred since the resultant taste is silky and soft. Ditto Carnegie. Some brewers use, I know, roasted barley yet get a good result, e.g. Sinha (Lion) Stout. I guess in the end it's not the materials as such, or not entirely, but a knowing brewer's palate that can make the real difference.<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-39425642635722285822011-03-31T04:30:01.363-07:002011-03-31T04:30:01.363-07:00Barm, in the US a 2 year old can make wort. It on...Barm, in the US a 2 year old can make wort. It only becomes illegal when the yeast is introduced and it becomes beer.Billhttps://www.blogger.com/profile/14256078606152011585noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-77412586227359095922011-03-31T03:01:59.079-07:002011-03-31T03:01:59.079-07:00The crucial phrase is that the wort is "in in...The crucial phrase is that the wort is "in incipient fermentation". It's an important distinction because you're not just adding sugars to the mature beer for the possibly tired original yeast to ferment; you're adding a lot of fresh, very active yeast which will also clean up any remaining unfermented sugars in the mature beer.<br /><br />Is there a common opinion in British brewing on exactly when it stops being wort and is referred to as beer? I'm aware that to the Germans it's <i>Würze</i> only until the yeast is pitched, after which it's <i>Jungbier</i>.<br /><br />The Irish patent malt might be similar to what we now call chocolate malt, perhaps.Rob Sterowskihttps://www.blogger.com/profile/07870233673933087794noreply@blogger.com