tag:blogger.com,1999:blog-5445569787371915337.post3638999639850790547..comments2024-03-29T03:17:49.172-07:00Comments on Shut up about Barclay Perkins: Diastatic brown maltRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-5445569787371915337.post-83125474839731126792015-03-19T09:09:44.091-07:002015-03-19T09:09:44.091-07:00Yes! I would love to Diastatic Brown Malt! I'l...Yes! I would love to Diastatic Brown Malt! I'll send this thread to Peter Simpson to see if Simpsons Malting would be interested in doing it. <br />Ps. Big fan of this your writing Ron.Evan Pricehttp://noblealeworks.comnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-78437151338447317522015-03-10T14:23:34.504-07:002015-03-10T14:23:34.504-07:00Nico,
not really, I'm afraid.Nico,<br /><br />not really, I'm afraid.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-6997535961082751942015-03-10T12:17:58.704-07:002015-03-10T12:17:58.704-07:00Any update on this? Would love to use a lot of thi...Any update on this? Would love to use a lot of this malt.Nicohttps://www.blogger.com/profile/01289596566787762957noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-77113238151762498832011-11-26T10:43:56.437-08:002011-11-26T10:43:56.437-08:00Marcin is right, we love porters in Poland, not ju...Marcin is right, we love porters in Poland, not just our beloved baltic porter. All of them.<br /><br />As for Weyermann, just recently they started making oak smoked pale wheat malt, specially for Gratzer, the beer that is no more. I think they could be interested.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-44497224861847628332011-11-25T12:58:48.745-08:002011-11-25T12:58:48.745-08:00I would like some. And I hope that I could find mo...I would like some. And I hope that I could find more people from Poland, willing to buy some diastatic brown malt. I think Weyermann is the one, that could make it commercially.Martinhttp://www.portery.plnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-13024396312655008842011-11-16T00:34:57.202-08:002011-11-16T00:34:57.202-08:00Yes, please.Yes, please.Adamhttps://www.blogger.com/profile/09468718601955508758noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-22432489215262751362011-11-15T14:24:25.119-08:002011-11-15T14:24:25.119-08:00I'd love some. Put me down for a sack or two.I'd love some. Put me down for a sack or two.mentaldentalhttps://www.blogger.com/profile/15226160741245530097noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-83481779835748340032011-11-11T05:51:27.998-08:002011-11-11T05:51:27.998-08:00Yea! The Kernel guys are in!
What kinda quantity...Yea! The Kernel guys are in! <br />What kinda quantity do we need pre-orders on to make this viable? <br /><br /><br />AdamBiertouristnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-27044498789693977672011-11-11T00:03:26.659-08:002011-11-11T00:03:26.659-08:00Yes, definitely interested. Evin - The Kernel Bre...Yes, definitely interested. Evin - The Kernel BreweryEvinnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-33413829495696149182011-11-10T16:30:21.126-08:002011-11-10T16:30:21.126-08:00Are you kidding, of course I'd buy some. I'...Are you kidding, of course I'd buy some. I'm a homebrewer though and it would take a lot of homebrewers to make it worth while for a commercial maltster... Also, one of the most interesting things about the old brown malt is the involvement of smoke in the process. I would hope that any diastatic brown malt made would also involve some smoke so that particular part of the flavor of old porters could be experienced as well.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-71729780215991610382011-11-10T15:45:50.912-08:002011-11-10T15:45:50.912-08:00Exciting! And my guess would be that Weyermann wou...Exciting! And my guess would be that Weyermann would be totally game for it. They recently started a line of special malts aiming at recreating historical beer styles. They have Weizenrauchmalz for Grätzer, Tennenmalz for recreating the original Pilsner, why not diastatic brown malt?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-903589569523344652011-11-10T11:50:36.913-08:002011-11-10T11:50:36.913-08:00Didn't we hear a couple of years ago that Fren...Didn't we hear a couple of years ago that French & Jupp had had to stop making brown malt because nobody would insure them any more?Rob Sterowskihttps://www.blogger.com/profile/07870233673933087794noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-63567543798845387142011-11-10T07:03:08.414-08:002011-11-10T07:03:08.414-08:00I would love to get some if it ever makes it to Is...I would love to get some if it ever makes it to Israel.Nimrodrosehttps://www.blogger.com/profile/07254714164142292657noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-17227311711532573422011-11-10T04:54:52.376-08:002011-11-10T04:54:52.376-08:00I'd take 5-10kg, possibly more as I know other...I'd take 5-10kg, possibly more as I know other who would want it. Another diastatic malt that is impossible to get hold of for old beers is Pale Amber, used loads in Durden Park book....MapperMatthttp://www.bristolcraftbrewers.co.uknoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-91905363035417629702011-11-09T21:37:45.718-08:002011-11-09T21:37:45.718-08:00I would if it ever makes it to NZ.I would if it ever makes it to NZ.Kieran Haslett-Moorehttps://www.blogger.com/profile/04562970144894398803noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-28704760183849193962011-11-09T18:00:06.730-08:002011-11-09T18:00:06.730-08:00I'd like to echo the interest in diastatic bro...I'd like to echo the interest in diastatic brown malt. Maybe we could convince Valley Malt (valleymalt.com) to try it - they are small enough and seem to have an experimental bent to attempt it.Timhttps://www.blogger.com/profile/10751047204234528085noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-80165335392162249262011-11-09T16:17:16.623-08:002011-11-09T16:17:16.623-08:00I would definitely buy small amounts regularly if ...I would definitely buy small amounts regularly if it was somehow readily available in Japan. However, I understand that likely is not possible given that I can't even get some basic malts here that most homebrewers elsewhere take for granted.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-44370335339777561252011-11-09T15:24:25.148-08:002011-11-09T15:24:25.148-08:00I'm only a home brewer, but I'd be interes...I'm only a home brewer, but I'd be interested in enough to try a couple batches with it. Assuming availability in the US.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-80917634663056100582011-11-09T08:56:53.590-08:002011-11-09T08:56:53.590-08:00Hum... I'll need enough to brew a lot. I think...Hum... I'll need enough to brew a lot. I think i'll be a good client. By the way Ron, I know a small (micro) malster here in Québec, maybe he can make it in small batches? Or at least tell you if it's a viable project.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-3063946381305859362011-11-09T08:24:56.198-08:002011-11-09T08:24:56.198-08:00I'd definitely be interested in a bag of this ...I'd definitely be interested in a bag of this stuff.<br />If you succeed in getting someone to make it, I hope we'll get to see some here in the States!The Professornoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-68346005875838809942011-11-09T07:35:11.141-08:002011-11-09T07:35:11.141-08:00I enjoy making historical beers so yes - I would b...I enjoy making historical beers so yes - I would be interested in obtaining this malt.Ron Grovesnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-34816226967964849442011-11-09T07:11:39.433-08:002011-11-09T07:11:39.433-08:00I am a homebrewer, and an American. I would be in...I am a homebrewer, and an American. I would be interested for both experiments with porters and also tangy flemish-like mixed fermentation brown beers. That's a small bit of demand.<br /><br />Perhaps a large commerical brewer could commit to a special experiemntal beer with the first exclusive malting run, and thus pave the way for us all to play with it. I'd happily wait for that.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-46065744144380941422011-11-09T06:27:58.599-08:002011-11-09T06:27:58.599-08:00Sorry, I misquoted Loftus the Brewer's grist f...Sorry, I misquoted Loftus the Brewer's grist from memory; he actually said "9 of pale, 5 of brown, 5 of amber, 1 of black" which equates to 45% Pale, 25% Brown, 25% Amber, and 5% Black.<br /><br />So my 605 Pale, 15% Brown, 15% Amber, 5% black grist wasn't THAT far off, but there's no way it would convert if I increased the brown and amber and didn't have diastatic brown malt. <br /><br /><br />AdamBiertouristnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-43371962774429138742011-11-09T06:23:21.120-08:002011-11-09T06:23:21.120-08:00I have no idea what I'd homebrew with it, but ...I have no idea what I'd homebrew with it, but I'd be willing to give something ago, especially if it was an old Scottish recipe... So count me in!Bobhttp://beer.bobarnott.com/noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-79774795366172842002011-11-09T06:16:38.036-08:002011-11-09T06:16:38.036-08:00I've been hiding in the shadows on this blog f...I've been hiding in the shadows on this blog for a long time but I would be incredibly interested in this. (Not that I could buy a ton of it, just that I'd be really interested in it.) <br /><br />I made a slightly OCD 1850 porter last fall/this spring based upon the "Loftus the Brewer" descriptions and after calculating the total diastatic power of the mash decided that it was absolutely impossible to brew even his 1850 recipe without diastatic brown malt. -I got as close as I could with 15% amber and 15% brown malt and it still took 2 hours to convert with the non-diastatic brown malt. <br /><br /><br />The OCD part was aging 1/3 of it for 6-12 months on oak and brettanomyces and lacto and pedio. -This is where I took a bit of artistic license as I really wanted to focus on the "stale" portion and get the acidity up a bit and get some oaky notes. (Controversial though I know both are.) <br /><br /><br />I would REALLY love to be able to brew Loftus the Brewer's porter exactly as he described it and it would take diastatic brown malt to hit that 33% brown, 33% amber, 33% pale grist that he talks about. <br /><br /><br />My recipe, process, and justification here: http://www.beoir.org/community/viewtopic.php?f=30&t=6252&p=67914#p67914<br /><br /><br />Adam<br />P.S. -I've saved a bottle of this in the back of my closet with the intention of eventually getting over my laziness and sending you a bottle, Ron. (I borrowed from this blog HEAVILY in my recipe formulation on that one.) <br />Get me an address and I can send it your way.Biertouristnoreply@blogger.com